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Gingerbread Macaroons

The first time we made these ginger macaroons, we felt like they were missing something. Once we adjusted the spices and added a buttery molasses filling, we had ourselves a sandwich cookie we couldn't get enough of! —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + standing Bake: 10 min./batch
  • Makes
    3 dozen


  • 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


  • 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.
  • 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.
  • 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 baking sheets. Let stand at room temperature for 20-30 minutes or until a light crust forms.
  • Bake at 325° for 10-14 minutes or until firm to the touch. Cool completely on pans on wire racks.
  • 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.
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