Ginger macarons team up with pumpkin bourbon buttercream to make a sandwich cookie that is perfect to round out any fall feast!
ginger macarons with pumpkin bourbon buttercream

If you thought crepes sent me straight into hot mess territory, then you obviously haven’t seen me make macarons.

My crepe-making self is really more of  a lukewarm mess in comparison.


Basically I lose all sense of place and time, forget about comparatively inconsequential things like dinner and sleep, and obsess over whether a fraction of a milligram of extra almond flour is going to prevent my feet from forming.

It didn’t. Evidently.

But it could have. It really could have.

Not that that stops me from making them. I mean, that would just be silly.


When pondering what kind of fall macaron I most needed in my belly life, I immediately thought of ginger. Ginger kind of gets the short end of the stick in the realm of fall baking, don’t you think? I mean, cinnamon would totally be the front runner for “Fall Spice MVP”, but I kind of think ginger deserves some time in the spotlight also. I love how it heats your tongue without actually being hot hot and hurts, but kind of in a good way?

I can assure you that these ginger macarons stuffed with a pumpkin bourbon buttercream (with REAL pumpkin in it! that pretty much means it’s health food) are not painful at all to eat. In fact, they are dangerously painless to stuff in your mouth after a midnight baking session.

Not that I would ever engage in such perverse recreational activities. I’m a (flour-covered maniacal feet-obsessed) lady.

Ginger Macarons with Pumpkin Bourbon Buttercream
Ginger macarons team up with pumpkin bourbon buttercream to make a sandwich cookie that is perfect to round out any fall feast!
Yield: 40 macarons
For the macarons
  • 115 g blanched almond slices, ground, or almond flour
  • 230 g powdered sugar
  • 1 tbsp ground ginger
  • 144 g egg whites
  • 72 g granulated sugar
  • 2 g kosher salt
For the buttercream
  • 3 egg whites
  • pinch of cream of tartar
  • 1 cup sugar
  • ¼ tsp fine sea salt
  • 2½ sticks cold unsalted butter, cut into 1-inch cubes
  • 1 tbsp bourbon
  • 1 cup canned pumpkin puree
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  1. If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter.
  2. Sift together the almond flour, powdered sugar, and ginger into a large bowl. If there are almond flour slices that won't pass through the sifter, then grind them again until they do.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
  4. Pour the dry ingredients into the meringue. Fold them into the meringue using the "fold-and-smash" method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
  5. Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so.
  6. Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
  7. Meanwhile, preheat the oven to 275F.
  8. Bake the macarons, one tray at a time, on the rack farthest from the oven's flame for 18 minutes. Allow to cool completely on the pans.
  9. Repeat with remaining batter.
  10. For the buttercream, put the egg whites and the cream of tartar in the bowl of a stand mixer fitted with the paddle attachment. Set aside.
  11. In a medium saucepan over medium-high heat, bring the sugar and ¼ cup of water to a boil. Heat until the sugar mixture reaches 238 degrees Fahrenheit.
  12. While the sugar syrup is cooking, whisk the egg whites on medium speed until they form soft peaks, about 2 minutes. When the syrup reaches the desired temperature, slowly pour it down the side of the mixer bowl while the mixer is running. Continue to beat until stiff peaks form and the bowls cool down, about 8 minutes.
  13. Add the salt and butter to the mixer bowl and whisk on high speed until the meringue emulsifies and becomes smooth and fluffy, about 4-8 minutes. Add the bourbon, pumpkin, cinnamon, ginger, and nutmeg and whisk until the buttercream returns to its smooth and fluffy state.
  14. Pipe the buttercream onto half of the macaron shells and top with a second shell. Store in the refrigerator until ready to eat.
Nutrition Information
Serving size: 1 macaron

For more macarons, check out these:

snickerdoodle macarons

Snickerdoodle Macarons

peanut butter and jelly macarons

Peanut Butter and Jelly Macarons

peppermint macarons

Peppermint Macarons

From Around the Web:

Red Velvet Macarons from An Edible Mosaic

Strawberry Colada Macarons from Taste and Tell

Chocolate Biscoff Macarons from The Novice Chef Blog

Coffee Macarons from Bakers Royale

Tim Tam Slam Macarons from The Moonblush Baker


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72 Responses to Ginger Macarons with Pumpkin Bourbon Buttercream

  1. Sues says:

    Heaven, heaven, heaven! I’ve only had one macaron success so far, but am planning on some fun ones for the holidays. These look SO perfect!!

  2. Joanne, your macarons look so perfect <3
    I can totally relate with your frenzy, and (curiously) I also have macs on my blog today! yet mine were quite hollow :'( – wondering if you have a miracle solution for it!
    And your flavour combo… perfection! What an amazing celebration of Autumn 😉
    Have a nice weekend!!

  3. Your macarons are gorgeous, Joanne. Hush!

  4. Monica says:

    I’m about to hit the button on some plain macarons I made recently and this leaves me feeling more than a little lacking in creativity and seasonal spirit. Your macarons look beautiful and the flavors are so spot on. I love ginger…would love to try that in macarons. Great job! 🙂

  5. You make the best macarons in the world! And this one tops them all.

  6. Liz says:

    Now these could become my favorite macarons! Ginger? With pumpkin buttercream??? And bourbon? Perfect fall cookie…looks like you’re a pro 🙂

  7. Your macarons turned out beautiful. I like ginger too.

  8. What a delightful combo! I’m so impressed.

  9. Just recently I saw pumpkin ice cream and now these macaroons…life can’t get better. 😀

  10. very nice pics. very nice combo. i love the touch of bourbon in these macarons.

  11. Shut the front door. These are TOOO AWESOME!

  12. Ginger over cinnamon any day – although ginger with cinnamon is perhaps the best of both worlds. Unless it is ginger with pumpkin in these macarons and then you have the best of all the worlds.

  13. Sune Moolman says:

    Macarons intimidate me, but I absolutely adore devouring them!
    I love that you added bourbon to these.
    Serving size = 1 macaron? I think not. I’ll have to chomp 5 at a time!

  14. Next time I visit NY we HAVE to make macarons…I’m so scared!! And I think a girlfriend, and apron, and some wine is exactly what I need. These are gorgeous 🙂

  15. I haven’t baked any macarons in AGES…these look heavenly, esp. that pumpkin buttercream.

  16. You’ve done it again! You’ve made me want dessert for breakfast on a Friday morning! Awesome recipe in every way 🙂

  17. Johanna GGG says:

    goodness if macarons send you into a spin I dare not try them as they just don’t seem to be part of my baking realm – but I do love the macarons you make – you must be doing something right

  18. wow I am in love with your macarons Joanne!! They look so perfect and I bet they taste glorious too.

  19. Macarons make my hands sweat just thinking about trying to make them, but I think I’m just gonna have to get over it because these little guys look totally amazing! Loving that boozy pumpkin filling!

  20. Joanne!!! your macarons are perfection. . yes, THE FEET!!! love love love . . and yes, ginger does not get enough love!!! love that you made ginger macarons .. and the pumpkin BOURBON buttercream?! well, that’s because you are amazing and awesome. Damn, love these.

  21. I’ve never made macarons but they look so fun! What a gorgeous combo of flavors here!

    Have a fabulous weekend!

  22. Meg says:

    These are adorable, and I’m sure they taste delicious! I wouldn’t be able to stop at two. Or three. Or ten.

  23. Susan says:

    You had me at bourbon in the macarons. Now why haven’t I done this before?

  24. danielle says:

    You always have the best macaroon flavor combos!

  25. Bourbon buttercream? Oh. My. God. Adding booze to anything is amazing though, right?

  26. Heather says:

    These sound both amazing and sooo intimidating. Those macarons look wonderful!

  27. Oh my goodness!! These are almost too much for me to handle… almost. They look absolutely perfect. And don’t even get me started on the flavors – YUM!

  28. Pam says:

    Nicely done my friend! They look beautiful AND delicious!

  29. cheri says:

    You have really mastered these macarons, these are beautiful, love the flavors you used!!

  30. I just wrapped up a pumpkin macaron video—you know what they say about great minds! I love your spiked buttercream. Hell. Yes.

  31. Kinsey says:

    Those are so beautiful! And with pumpkin and bourbon–what else do you need for october?

  32. Kate says:

    And here I was being impressed that you have only recently started making macarons and they look so perfect.

  33. Susan says:

    Baking is never a pretty sight in my kitchen either 🙂 But, if the end result turns out like these delicious cookies then it’s all worth it!

  34. Oh my goodness, I think you are the macaron queen, Joanne! They always look absolutely perfect! I love the idea of combining ginger and real pumpkin. Very original!

  35. Christine says:

    Your macarons always amaze me. They look so perfect! And can’t believe your wedding is so close!

  36. How have I never tried macarons before? I know why I haven’t made them (because they are hard) but I could have easily gone and bought some. I will say…soon.

  37. Ginger and cardamom and two spices I have been trying to use more of. Love these macarons. Every time you post a recipe I think how long it’s been since I last made them and say I’m going to. Well here I am still without making them and you chug along making more and more amazing things! You should just send them to me.

  38. Krista says:

    That buttercream filling sounds like a little bit of heaven. Marvelous. 🙂

  39. These macarons look elegant and tasty – a perfect treat for a fall festivity!

  40. W Cronin says:

    Like I told you before,how can anyone scroll down,and make it to your recipes,after laughing so hard at your dialogue ? What nights again are you performing, this week, at the Comedy Club ?

  41. Jess says:

    They look amazing Joanne!

  42. Sippitysup says:

    Why am I recalling your lone shoe incident from a couple years ago on a post about macarons? Odd. GREG

  43. I love the combination of flavours here Joanne – you are a braver woman than me – I have yet to try making macaroons!

  44. OMG yesssss!!! They also look soooo damn perfect Joanne! Great job!

  45. Lori R. says:

    What a flavor combo for macarons! And you have sufficiently expressed why I have not tried to make them yet. I’m trying to find the right time to be completely consumed by the process and it hasn’t happened. Soon!

  46. Reeni says:

    Ginger is definitely underrated! These are gorgeous and pretty near perfect with their happy little feet! Pumpkin buttercream? Pass a spoon! 🙂

  47. Joanne, you’re macaroons look perfect. I need ginger macaroons in my life, especially these.

  48. Sarah says:

    Joanne, these are beautiful!!! Your macaroons are so pretty (the other macaroon recipes on this page too – esp those snickerdoodle ones!) – I’m definitely craving some macaroons right now.

  49. I love using ginger for desserts, no matter the season 🙂

  50. I love a good ginger in my dessert, these macarons look perfect for autumn time!

    Choc Chip Uru

  51. Kathy says:

    Beautifully perfect, Joanne! And the flavors sound delectable! I need to make these again soon! I’ve only made them twice…but I only count one of those times! Lol!

  52. […] If you drool on your device, I know it’s my fault because: Ginger Macarons with Pumpkin Bourbon Buttercream. […]

  53. I love your macarons, Joanne, you come up with the best flavor combinations!

  54. grace says:

    how lovely! your choice of filling is just perfect and i love seeing the specks of ginger in the macarons!

  55. We adore macarons and yours look heavenly, Joanne! Love the flavor combination.

  56. Megan says:

    These look gorgeous, Joanne! And the flavors sound so perfect for this time of year.

  57. Hotly Spiced says:

    Well done on your macarons. I don’t make them – I don’t have the stamina. I’ve made many ‘footless’ ones and I don’t want to add to the number. The butter cream sounds amazing and how gorgeous must these taste! xx

  58. Hello gorgeous! And you are the macaron Queen in my book, btw.

  59. These are gorgeous lady! Love those perfect feet and the ginger macarons sound just perfect with the bourbon buttercream! These seriously belong in a pastry shop window – pinning!

  60. I agree with Kelly..these do belong in a pastry shop window. They are divine. Pinning!

  61. Deena kakaya says:

    Did I mention that I have a serious weak spot for macaroons? LOVE them and ginger will set off the sharp sweetness perfectly I’m sure x

  62. Gorgeous macs, as always! I still need to convince you to send me some!

  63. Danguole says:

    DUDE. (And by “dude” I mean “lady.”) These look perfect–you are a macaron pro!

  64. Lynna says:

    I like ginger in my baked goodies, but cinnamon is just loveeee, man. These macarons seem amazing! I have some bourbon and have no clue what to do with it. Tempted to make these just so I can use up that bourbon! Totally a foodie thing to do. Haha!

  65. MicheL says:

    Everything was going great til I added the butter to the merengue for the filling It completely curdled and got all clumpy. Did you run into that problem?

    • joanne says:

      It’s a Swiss meringue buttercream, so it’s a little bit more finicky than traditional buttercreams and sometimes this can happen. What I usually do is pop it in the refrigerator for 30 minutes and then try to whip again. That usually solves the problem!

  66. […] Ginger Macarons with Pumpkin Bourbon Buttercream | Eats Well with Others […]

  67. […] for Leftovers Club over a year ago.  If she opened a store, I would definitely buy those. And her ginger macarons with pumpkin bourbon butter cream.  I would buy those too. All of […]

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