If you’re looking for a fun and festive way to impress your friends and family this holiday season, these Gingerbread House Macarons are exactly what you need. They’re not just delicious, but also incredibly cute and Instagram-worthy! Filled with rich chocolate ganache and dusted with a snowy sprinkle of powdered sugar, these bite-sized treats will be the star of your dessert table.

Don’t be intimidated by the idea of making macarons—while they require a bit of technique, the payoff is worth it. Plus, the fun part is that you get to turn them into adorable little gingerbread houses! Here’s how you can create these magical holiday treats at home.

How to Make Gingerbread House Macarons

Ingredients you’ll need for the macarons

75g egg whites (about 2½ eggs or 5 tbsp)
1/3 cup white sugar
1/4 cup almond flour
2/3 cup powdered sugar
Brown food coloring for that classic gingerbread look

Ingredients you’ll need for the chocolate ganache filling

3/4 cup dark chocolate
½ cup cream
2 tbsp soft butter

Step by Step Guide

Before you dive in, make sure all your ingredients are prepped and ready to go. Trust me, it makes the process so much smoother! You’ll also want to line your baking trays with a silicone mat (if you have a gingerbread house macaron template, use that under the mat). Also, prepare a large piping bag with a Wilton 10 tip for easy piping.

1. Preheat the oven to 140°C (280°F).

2. Wipe your mixing bowl with a bit of vinegar to ensure it’s clean and free of any oils. This helps the egg whites whip up better.

3. Sift together the almond flour and powdered sugar. This step is crucial to get that smooth, even texture macarons are famous for!

4. In a separate bowl, place the egg whites and white sugar over a pan of simmering water. Stir gently until the mixture reaches 50°C (120°F) and the sugar dissolves.

5. Whip it! Using a hand or stand mixer with a whisk attachment, start beating the mixture on low for about 3 minutes, gradually increasing the speed. Continue whisking for another 4-5 minutes until you get glossy, stiff peaks. This is your meringue base.

6. Gently fold the sifted dry ingredients into the meringue. Be patient and fold in a J-motion with a spatula until the batter reaches a glossy, flowing consistency. You don’t want it too runny, so stop as soon as it flows like thick lava!

7. Divide the batter into two small bowls. Add brown food coloring to one bowl for the main gingerbread house design. Leave the other batter plain for decorating.

8. Transfer the batters to piping bags. Use a Wilton 10 tip for the brown batter and a smaller Wilton 002 or 003 tip for the white (undecorated) batter.

9. Using your template, pipe the gingerbread house shapes and some round macarons for the base. Use the white batter to add details to the gingerbread houses, like little windows, doors, and roof tiles. Get creative!

10. Let them dry for about 1 hour. You’ll know they’re ready when the tops are dry to the touch.

11. Bake the macarons for 17 minutes at 140°C (280°F). Once done, let them sit in the oven with the door slightly open for 15 minutes before removing them. This helps avoid cracking!

12. Cool them completely on a wire rack.

13. While your macarons are cooling, heat the cream in a small pot (but don’t let it boil). Remove from the heat and stir in the chocolate and butter until smooth and glossy.

14. Chill the ganache in the fridge until it thickens to a pipeable consistency.

15. Pipe the ganache onto the round macarons using a star-shaped piping tip.

16. Gently press a gingerbread house macaron onto each ganache-filled round. For an extra wintery touch, dust the tops with powdered sugar to give them a snowy look.

And there you have it—your very own Gingerbread House Macarons! These festive, elegant treats are sure to delight anyone who sees (and eats) them. Whether you’re making them for a holiday party or as a fun family activity, they’re a sweet way to add some holiday magic to your kitchen. Happy baking!

Ingredients

For the Macarons

75g egg whites (about 2½ eggs or 5 tbsp)
1/3 cup white sugar
1 cup almond flour
2/3 cup powdered sugar
Brown food coloring for that classic gingerbread look

For Chocolate Ganache Filling

3/4 cup dark chocolate
½ cup cream
2 tbsp soft butter

Instructions

Preheat the oven to 140°C (280°F).
Wipe your mixing bowl with a bit of vinegar to ensure it’s clean and free of any oils. This helps the egg whites whip up better.
Sift together the almond flour and powdered sugar. This step is crucial to get that smooth, even texture macarons are famous for!
In a separate bowl, place the egg whites and white sugar over a pan of simmering water. Stir gently until the mixture reaches 50°C (120°F) and the sugar dissolves.
Whip it! Using a hand or stand mixer with a whisk attachment, start beating the mixture on low for about 3 minutes, gradually increasing the speed. Continue whisking for another 4-5 minutes until you get glossy, stiff peaks. This is your meringue base.
Gently fold the sifted dry ingredients into the meringue. Be patient and fold in a J-motion with a spatula until the batter reaches a glossy, flowing consistency. You don’t want it too runny, so stop as soon as it flows like thick lava!
Divide the batter into two small bowls. Add brown food coloring to one bowl for the main gingerbread house design. Leave the other batter plain for decorating.
Transfer the batters to piping bags. Use a Wilton 10 tip for the brown batter and a smaller Wilton 002 or 003 tip for the white (undecorated) batter.
Pipe the shapes: Using your template, pipe the gingerbread house shapes and some round macarons for the base. Use the white batter to add details to the gingerbread houses, like little windows, doors, and roof tiles. Get creative!
Let them dry for about 1 hour. You’ll know they’re ready when the tops are dry to the touch.
Bake the macarons for 17 minutes at 140°C (280°F). Once done, let them sit in the oven with the door slightly open for 15 minutes before removing them. This helps avoid cracking!
Cool them completely on a wire rack.
While your macarons are cooling, heat the cream in a small pot (but don’t let it boil). Remove from the heat and stir in the chocolate and butter until smooth and glossy.
Chill the ganache in the fridge until it thickens to a pipeable consistency.
Pipe the ganache onto the round macarons using a star-shaped piping tip.
Gently press a gingerbread house macaron onto each ganache-filled round. For an extra wintery touch, dust the tops with powdered sugar to give them a snowy look.