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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts :
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