Gingerbread macaroons
These airy-soft gingerbread macaroons made from just four ingredients are the perfect cookies for the Christmas season! They are quickly prepared and they will delight your palate with Christmas tastes.
The crispness of the macaroons at the edges combined with the airy sweetness inside and the soft gingerbread pieces will delight everyone. Shortly before consumption you can sprinkle the biscuits with some cocoa powder to give them the last optical and tasty touch.
You should try this recipe because…
- you’ve made delicious cookies in less than an hour
- you only need 4 classic ingredients
- you get into Christmas mood , while you’re baking them
- the preparation is incredibly simple
- the christmas taste will convince you
- this recipe will bring variety to your classic Christmas cookie recipes
The macaroons, also called Busserln in Austria, consist of a egg white and sugar mass which is beaten into an airy and stable snow. Finely chopped gingerbread cubes are then carefully mixed into the mass and flavoured with a little cinnamon. This mass is then poped onto a baking tray in small (or slightly larger) heaps with a piping bag and baked or dried in the oven.
The gingerbread you use for the cookies should be soft and fluffy. You can use homemade, but of course also bought gingerbread.
They become even better and crispier after a few days of storage. You should store them in an airtight container, otherwise they will become too hard. Due to the sugar and the low moisture content, they have a very long shelf life and can therefore be enjoyed perfectly throughout the full Christmas season.
More delicious and easy recipes perfect for the Christmas time:
If you try the recipe, I would be happy if you give me a feedback and if you have any questions, I am also available to answer them. If you want to share the recipe or your homemade dish on social media with your friends, I would be very grateful if you tag me (Instagram @flavour.dreams) and set the hashtag #flavourdreams.
Gingerbread macaroons
Ingredients
- 4 egg whites
- pinch of salt
- 200 g confectioners sugar
- 1 tsp cinnamon
- 150 g gingerbread should be soft
Instructions
- Preheat the oven to 120 degrees Celcius or 248 degrees Fahrenheit.
- Cut the gingerbread into little cubes with a lenght of 0,5 cm.
- Beat the egg whites together with the salt for 3 minutes, than add the confectioners sugar. Continue to beat the mass, until it becomes a stable and firm snow.
- Gently fold in the gingerbread cubes and fill the snow into a piping bag. The opening of the piping bag should be bigger than the gingerbread cubes to prevent a blockage. Pipe some little heaps on a baking sheet.
- Let the cookies bake for 40 minutes, then let them cool completely. Before you eat them, you can sprinkle them with cocoa powder.
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