Gingerbread buttercream macarons

The Gingerbread buttercream macarons Recipe

3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
1 tablespoon gingerbread spice blend
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style

Beat together the eggs and the sugar with the electric mixer at high speed. You want your batter to double in volume and become ® uffy.

Pour into a saucepan over medium heat, add the gingerbread spice, and stir until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.

Cut the cold butter into small pieces and beat at high speed, using the mixer’s wire whip attachment. When the butter starts to expand in volume and become ® fluffy, add the chilled gingerbread batter and whip again.

For a stronger gingerbread ® avor, add more gingerbread spice and mix again.

Gingerbread buttercream macarons
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