Gingerbread Macaroons

• 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

1. Place 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.
2. Add 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.
3. Place 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
4. . Let stand at room temperature for 20-30 minutes or until a light crust forms.
5. Bake at 325u0b0 for 10-14 minutes or until firm to the touch. Cool completely on pans on wire racks.
6. In a small bowl, beat the filling ingredients until light and fluffy. Spread over the bottoms of half of the cookies; top with remaining cookies.

egg whites, sugar, almond flour, ground cinnamon, ground ginger, ground allspice, ground nutmeg, cream of tartar, sugar, butter, molasses, sugar

Taken from www.tasteofhome.com/recipes/gingerbread-macaroons/ (may not work)