Ginger Mixed Berry Macarons – No Nuts No Seeds

These Ginger Mixed Berry Macarons are a delicious mix of sweet and spice with the tart mixed berry jam and spicy ginger powder with crisp and chewy oat flour macaron.

Ginger Mixed Berry Macarons - The Cupcake Confession-1

Oat flour macarons are my absolute favourite! Not only do they taste absolutely incredible, you also won’t be able to tell the difference between them and the ones made using almond flour. Besides, they are also super light on your wallet. Can you imagine spending all the $$$s on expensive almond meal only to find that for some reason your macarons didn’t turn out the way you’d expected them to?


Agreed, macarons can be a little bit finicky to work with! There is so much that could go wrong but once you follow the simple steps that have been laid out here, this will hardly be an issue for you. I always love experimenting with unique flavour combinations that surprisingly work brilliantly well together. One such combination is that of berries and ginger. The sweet tartness from the mixed berry jam pairs effortlessly with the citrus – spice notes from the ginger powder. What you get is an explosion of flavour in your mouth – there’s crisp, chewy, sweet, tart, spicy and creamy (from the boiled milk buttercream frosting)


Ginger Mixed Berry Macarons - The Cupcake Confession-2


One of the other exciting things about macarons is the wide range of colours that you can transform these beauties into! I decided to go for a deep purple to replicate the colour of the mixed berry jam. The ginger powder is added to the macaron mix so every bite resonates the spicy citrus notes. The buttercream is flavourless and adds a creaminess that enhances the flavour and texture experience as you bite into the macarons. In the centre, you find a tart sweet mixed berry jam surprise that adds the perfect end note to your macaron experience.


These Ginger Mixed Berry Macarons are an enticing treat to have with your cup of coffee. Make these for your loved ones and I bet they’d all disappear within minutes of serving them!


Ginger Mixed Berry Macarons – No Nuts No Seeds

Yield: Makes 6 macarons (12 shells)


  1. 38 grams oat flour
  2. 50 grams icing sugar
  3. 38 grams caster sugar
  4. 1 egg white, room temperature
  5. 1 teaspoon ginger powder
  6. For the Boiled Milk Buttercream frosting:
  7. 100 grams milk
  8. 35 grams sugar
  9. 1 tablespoon + 2 teaspoon flour
  10. 70 grams salted butter
  11. For Jam Filling:
  12. Mixed Berry Jam, as needed


  1. To make the macarons, preheat oven to 140 C / 275 F.
  2. In a food processor, add the oat flour and icing sugar, ginger powder.
  3. Blitz it for about 30 seconds and then pass through a sieve ensuring to discard any big bits.
  4. In a clean metal bowl (if using electric beaters) or the bowl of a stand mixer, add the egg whites and caster sugar. Using the whisk attachment on the stand mixer, start beating on medium speed for about 5 - 6 minutes until stiff peaks. After 5 minutes, add the purple food colour and mix for another minute.
  5. Mix the egg white mix with the icing sugar and oat flour mix, a little at first, just to introduce the egg whites into the mix. Once you've added them all, using your spatula, go around the sides of the bowl and swipe the spatula into the center.
  6. Repeat this until the macaron mix flows like a ribbon and uniformly mixes into the rest of the batter.
  7. It's important to do this right. If you mix less, the macaron could crack. If you mix too much, the batter will spread too thinly and the feet won't form.
  8. Line a tray with parchment paper and draw an approximate 2 inch diameter circle or use the back of a large piping tip to make these circles spacing them out slightly.
  9. Fill the macaron batter into a piping bag and holding the piping bag at a 90 degree angle, pipe the circles but finish off just before the line of the circle as these will spread ever so slightly.
  10. Rap the tray onto the work surface to release any air bubbles.
  11. Let it rest at room temperature until the shells feel dry to the touch, approximately 20 - 30 minutes.
  12. Place in oven for 15 minutes. Once out, let them sit for 10 minutes then peel them off the parchment paper.
  13. For the Boiled Milk Buttercream Frosting:
  14. In a saucepan, add milk.
  15. Add the sugar and mix until well combined.
  16. Once the sugar is dissolved, increase heat to medium and add the flour.
  17. Whisk it well to ensure no lumps remain.
  18. Boil for 3 minutes, whisking constantly.
  19. Take it out into a bowl and cover with parchment touching the surface of the mix to avoid a skin from forming.
  20. Let it cool to room temperature.
  21. Using electric beaters, beat butter until smooth, about 1 minute on medium speed.
  22. Add the pudding mix, a little at a time until everything is well incorporated on medium high speed.
  23. After all pudding mix has been added, mix on high for 2 minutes.
  24. Frosting is ready.
  25. Using a round tip pipe the frosting on the back of a Macaron shell, add jam in the center and cover with the other shell.
  26. Serve

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