Gingerbread Macaroons
12 ingredients
6 steps
Ingredients
- 4 egg whites
- 2 cups confectioners' sugar
- 1 cup almond flour
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon cream of tartar
- 1/4 cup sugar
- 6 tablespoons butter, softened
- 2 tablespoons molasses
- 1 cup confectioners' sugar
Directions
-
1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Place confectioners' sugar, almond flour and spices in a food processor. Cover and process until well blended.
-
2Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in almond mixture in several additions.
-
3Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in.-diameter cookies onto parchment paper-lined
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4. Let stand at room temperature for 20-30 minutes or until a light crust forms.
-
5Bake at 325° for 10-14 minutes or until firm to the touch. Cool completely on pans on wire racks.
-
6In a small bowl, beat the filling ingredients until light and fluffy. Spread over the bottoms of half of the cookies; top with remaining cookies.
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