Gingerbread Macarons

Ingredients

• Vanilla extract (1 teaspoon)
• Powdered sugar (1 3/4 cups, divided)
• Molasses (1 tablespoon)
• Unsalted butter (1/4 cup, softened)
• Cream cheese (1/2 cup, softened)
• Granulated sugar (1/4 cup)
• Egg whites (3 large)
• Ground cinnamon (1/2 teaspoon)
• Ground ginger (1/2 teaspoon)
• Almond flour (1 1/2 cups)

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In your food processor, combine 1 1/2 cups almond flour, 1 cup of powdered sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. Process until the mixture is finely ground.
3. In a separate, large bowl, whip 3 large egg whites until soft peaks form. Gradually add in 1/4 cup of granulated sugar, continuing to beat until stiff peaks form.
4. Gently fold the almond flour mixture into the whipped egg whites. Continue folding until the batter is smooth and shiny.
5. Transfer the batter to a piping bag and pipe small circles onto your prepared baking sheets. Allow the piped batter to rest at room temperature for approximately 30 minutes.
6. Bake the macarons in the preheated oven for 15 minutes, then allow to cool completely.
7. While the macarons are cooling, prepare the filling. In a medium bowl, beat together 1/2 cup softened cream cheese and 1/4 cup softened unsalted butter until smooth. Gradually add in 1 tablespoon molasses, the remaining 3/4 cup of powdered sugar, and 1 teaspoon vanilla extract. Beat until the mixture is creamy and well combined.
8. Once the macarons are cool, pipe the gingerbread filling onto half of the macaron shells. Gently sandwich together with the remaining shells.