Gingerbread Man Macaron Recipe with Chocolate Cinnamon Buttercream

December 04, 2015



Hi! December is here~ Which means Christmas is around the corner. You're probably here either because you want the recipe for these gingerbread man macarons, or just to look through my desserts. Thank you anyway, because it means so much to me and I really appreciate your support. Time to focus on why you came here - these gingerbread man macarons filled with chocolate cinnamon buttercream!


Inspiration to make these came on a day when I was making chocolate macarons. I added just a touch of cocoa powder, and the beige-brown tone reminded me of gingerbread men. Made a mental note to make these for Christmas, and here they are! I must say, they are one of the cutest thing I've ever made~ 


An abducted gingerbread man macaron, unaware of the mouth that's about to bite it. Hehe. 

The chocolate cinnamon buttercream is also another keeper for my future desserts. The dash of cinnamon adds such a unique punch to the chocolate, almost making it taste richer and more indulgent than before. It is also incredibly simple to make, so bookmark this recipe! It will go well as cupcake icing too. 

Chocolate cinnamon-filled Macarons. Order them from sumopockymail@gmail.com!

This is the first of my Christmas macaron series this year. I also made Christmas macarons in 2013 and 2014, and each time it gets me into the festive mood. Stay tuned for more. In the meantime, you can watch my video below~ And if you are keen on ordering some of these for your own, you can reach me at sumopockymail@gmail.com. 


GINGERBREAD MAN MACARON RECIPE with
CHOCOLATE CINNAMON BUTTERCREAM

Servings: ~ 20 macarons
Time: 1 hour active time + baking time

Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Ground almonds
80g of Powdered/icing sugar
1.5 tbsp of Cocoa powder

[For Chocolate Cinnamon Buttercream]
80g of Buttercream
10g of Icing sugar
20g of Cocoa powder
1 Tsp of Cinnamon Powder
50g of Dark Chocolate, melted

Royal icing for decoration

Directions
[For Macarons Shells]
1. In a large bowl, sift the ground almonds, icing sugar and cocoa powder
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage.
5. Transfer the batter to a piping bag with a round tip and pipe out macarons. Start by piping a circle for the head, a small oval for the body, and four small ovals for the limbs. Be careful not to squeeze too much batter as the batter WILL SPREAD and you want a gingerbread man shape.
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.

[For Chocolate Cinnamon Buttercream]
1. Cream the butter using an electric mixer, adding the icing sugar, cocoa powder, and cinnamon powder one at a time. Beat until it is light and fluffy.
2. Pour in the dark chocolate and mix till it is well combined.
3. Pipe between 2 macaron shells and decorate with royal icing. 



Merry Christmas!

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