I used my normal recipe for the macaron shells. However, to make the presents, I used instructions from Raspberri Cupcakes. After folding in the meringue into the almond meal mixture, divide ¼ part of the batter into a separate bowl to add the red food coloring. On a silpat baking sheet, pipe small squares onto the baking sheet. Then in separate piping bad draw the red bows onto the squares. Cook per usual instructions.
The buttercream is also from Raspberri Cupcakes…kind of. I followed the instructions and after mixing the ingredients together, it did not resemble buttercream at all. So I started to improvise. I added about 3 cups of confectionary sugar and added spices along to the way until it came out the way I wanted it. One of my friends told me it was “sex in [their] mouth.” So below is an approximation of how much ingredients I added to make the buttercream.
For the gingerbread buttercream:
- 1 large egg white
- 1/4 cup packed light-brown sugar
- 6 tbsp unsalted butter, room temperature
- A few drops of pure vanilla extract
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1/8 of ground cloves
- 3 cup confectionary sugar
In a double broiler, whisk the egg white and sugar and insert a candy thermometer to the side of the bowl. Whisk until mixture reaches 160F and the sugar has dissolved. In a standard bowl with the whisk attachment, beat the egg mixture on high until it has cooled and thickened. Reduce to a medium speed and add the butter, 1 TBS at a time until incorporated. Add in the vanilla, ginger, cinnamon, nutmeg and cloves. At this point, I started adding the confectionary sugar about a ½ cup at a time. Add more ginger and cinnamon if needed.