After visiting Holland about a year and a half ago, I fell in love with Speculoos. These are traditional Dutch cookies with a lot of spices inside: ginger, cinnamon, cardamom and a lot more.

When I got home I couldn’t get it out of my head, and this is how these macarons were born. Two cinnamon macaron shells filled with homemade Speculoos cream with spices and white chocolate – a great dessert for cold winter days.

Speculoos Macarons

Photo: Natalie Levin

4 from 5 votes

Speculoos Macarons

Servings 30 macarons


For cinnamon macaron shells:

  • 150 grams almond meal
  • 150 grams icing sugar
  • 55 grams egg whites
  • 1 tsp. ground cinnamon
  • 150 grams sugar
  • 40 ml. water
  • 55 grams egg whites
  • Pinch of salt

For speculoos cream:

  • 200 grams white chocolate
  • 45 ml. heavy cream
  • Pinch of salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground ginger
  • Pinch of ground cloves
  • Pinch of grated nutmeg


  1. Cinnamon macaron shells: Grind almond meal and sugar in a food processor.
  2. Sift the mixture until a very fine mixture is formed.
  3. Add in 55 grams of egg whites and mix until you get a smooth paste. Add cinnamon and mix until incorporated.
  4. In a small saucepan put sugar and water and heat over high heat. Cook until the syrup reaches 118c degrees. When the syrup reaches 105 degrees begin to whisk 55 grams of egg whites and salt at medium speed in an electric mixer with whipping hook.
  5. Remove the syrup from the heat, increase the speed of the mixer to high and gradually add the syrup in a thin stream, while whipping.
  6. Beat for 5-6 minutes until very stable and glossy meringue forms.
  7. Add about 1/3 of the meringue into the almond mixture and stir until mixture is smooth.
  8. Add in the remaining meringue and fold gently but firmly until the mixture is smooth and shiny and has a thick texture that resembles a pound cake batter.
  9. Transfer the mixture into a pastry bag fitted with 1 cm round piping tip and pipe small macaron shells with intervals on a baking silicon mat.
  10. Leave the macarons for about 30-40 minutes at room temperature to set and dry a bit before baking.
  11. Preheat oven to 150c degrees.
  12. Bake for about 10-12 minutes or until set.
  13. Cool completely and gently extract from the pan.
  14. Speculoos cream: chop the chocolate and put in a bowl.
  15. Add heavy cream and salt and solvents together in the microwave or over double boiler, until everything is melted and mixture is smooth.
  16. Add cinnamon, cardamom, ginger, cloves and nutmeg and stir until blended.
  17. Cool the mixture in the refrigerator for about an hour, stirring occasionally, until it reaches comfortable texture for piping.
  18. Arrange pairs of macarons and fill with the cream.
  19. Keep in a sealed box in the refrigerator for 24 hours. Serve at room temperature.

Recipe Notes

  • Macarons can be kept in an airtight container in the refrigerator for up to 5 days.
  • You can freeze the macaron shells in a sealed container for a week.
  • You can add or omit spices according to personal taste.
Speculoos Macarons

Photo: Natalie Levin

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