My friend's family host a Christmas cookie exchange every year and it is a lot of fun to participate in. Last year I was ambitious and wanted to make pretty red and green macarons. My attempts for red macarons are here. I ended up bringing just a few Peppermint Oreo Pops.
The cookie exchange has become pretty competitive with awesome categories and prizes. There is a prize for best hoilday cookie, best non-holiday cookie, and best in show. This year I wanted to start early and stick to one flavor so I made gingerbread macarons.
Check out the competition.
I talk a lot about how I’m not one for subtle flavors, so I wanted the gingerbread flavor to be really strong, boom, bam, pow, that is gingerbread!
I used my favorite macaron recipe by Jill Colonna and added the following spices:
1/4 tsp of ginger
1/8 tsp of nutmeg
1/8 tsp of cinnamon
1/8 tsp of cloves
*chocolate brown food coloring (just a few drops)
If you are making the recipe using 150 grams of eggs, double the spices
I paired this with a Gingerbread Swiss Meringue Buttercream, I used the basic Swiss Meringue Buttercream recipe and added the same amount of spices to the buttercream.
The cookie also pairs really well with a Vanilla Swiss Meringue Buttercream.