Gingerbread Macarons

Ingredients

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

Instructions

1. Preheat the oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, ginger, and cinnamon. Process until fine.
3. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
4. Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
5. Transfer the batter to a piping bag and pipe onto the prepared baking sheets. Let the macarons sit at room temperature for 30 minutes.
6. Bake for 15 minutes, then let cool completely.
7. For the filling, beat the cream cheese and butter until smooth. Add the molasses, powdered sugar, and vanilla and beat until creamy.
8. Pipe the filling onto half of the macarons, then top with the remaining macarons.