• [batter] 3 1/2 cups powdered sugar
• [batter] 2 1/2 cups superfine almond flour, sifted
• [batter] 8 egg whites, cold
• [batter] 1 cup granulated sugar
• [filling] (find creamcheese frosting recipe)

Choose what flavors you want and portion out the batter into even amounts (ie: doing 2 flavors, split batter into two bowls).

Gingerbread Flavor

• ¹⁄₂ tsp ground cloves
• ¹⁄₂ tsp ground ginger
• ¹⁄₂ tsp ground nutmeg
• ¹⁄₂ tsp ground cinnamon
• ¹⁄₂ tsp ground allspice

Red Velvet Flavor

• ¹⁄₂ tbsp cocoa powder
• 1 tsp red food coloring

• In large bowl, whisk together almond meal and powdered sugar, set aside
• In another large bowl, whisk with hand mixer the egg whites until whites don’t move much when tilting bowl
• Add granulated sugar to egg whites gradually until stiff peaks form
• Gradually add dry ingredients to egg whites, gently folding egg whites to mix
• Split out batter into flavor batches and mix in flavorings (fold gently)
• Pour batter into piping bags (ziplock bags with piping tips work well)
• Line baking sheets with parchment paper
• Pipe batter into ³⁄₄ inch circles, spacing about ¹⁄₂ inch apart
• Gently tap baking sheets against counter to release air bubbles
• Let macarons rest at room temperature for 1 hour to let a skin form
• Preheat oven to 300F
• Bake macarons for 20 minutes
• Make filling and put into a piping bags
• Let macarons refrigerate at least 6 hours or overnight