Gingerbread Crisp
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 2 sticks (4oz sticks) unsalted butter (room temperature)
- 1 tablespoon brown sugar
- 1 1/2 cups powdered sugar
- 3 tablespoons molasses (my favorite brand is Grandma's Original – do not use blackstrap molasses in this recipe)
- 1 tablespoon whole milk powder
- 1 1/4 teaspoon powdered ginger
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon powdered cinnamon
- 1/2 teaspoon powdered clove
- 2 pinches table salt
Crisp
- 1/2 cup rolled oats make sure to use gluten free oats if you want to keep this recipe gluten free
- 3 tablespoons salted butter divided (you'll use 1 T. for the first part and 2 T. for the second part)
- 1/4 cup brown sugar
- 1 shake cinnamon
- 1 pinch table salt
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- I like to sprinkle a little granulated sugar over the shells after piping.
- Bake and let the macarons cool completely before filling.
Making the Crisp
- Put the oats and 1 tablespoon of butter in a pan over low heat.
- Toast these, stirring constantly, until they smell nutty.
- Remove the oats from the heat.
- In a separate pan on medium low heat, add 2 tablespoons of butter, brown sugar, and salt. Let it cook, stirring frequently until the brown sugar has melted a bit and it looks smooth.
- Add the oats we just toasted to the brown sugar/butter mixture, and stir until all the oats are coated.
- Keep stirring this (I like to use a heatproof spatula so the mixture doesn't stick to the bottom of the pan) until the brown sugar mixture starts to clump up on the oats (watch the video at the beginning of this post to see what it should look like).
- Remove the oat/brown sugar mixture from the heat and it will start to get crispier as it cools. If the clumps are too big to sprinkle, LIGHTLY pulse in a food processor
Making the Gingerbread Buttercream
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
Assembling the Macarons
- Pipe a light layer of the buttercream onto one of your macaron shells
- Sprinkle with the crisp
- Pipe a light layer of the buttercream onto another macaron shell and sandwich it onto the shell with the buttercream and crisp
- Once filled, place the macarons in an airtight container and refrigerate for at least 8 hours, but preferably 24.
- Let the macarons get to room temperature before enjoying