Instructions

1. Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flipped the paper (drawing side down).
2. Preheat oven to 300 degrees and prepare a pastry bag with a round tip. I used Wilton 2A.
3. Using a food processor, pulse the powdered sugar, almond flour and spices into fine powder. Sift several times until there is less than 2 tablespoons of almond bits left. Add the bits to the sifted dry ingredients.
4. In the bowl of an electric mixer with the whisk attachment, combine the egg whites, sugar and salt. Whip on medium-high speed until stiff peaks form, about 5-7 minutes. Add the vanilla extract and whip for another minute.
5. Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.
6. Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter.
7. Bake for 15-20 minutes until hard and slightly golden, rotating cookie sheets halfway through baking time. You should be able to peel off the macaron from the parchment.
8. Cool completely on cookie sheets before peeling from the parchment.

For Filling:

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk egg white mixture for about 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.
3. Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Beat in cinnamon, nutmeg and eggnog until well blended.
4. Match similar sized cookies together and pipe or spread filling on one flat side and top with another. Sprinkle with nutmeg.