In a large bowl, sift together the almond flour, powdered sugar, ground ginger, cinnamon, and cloves. It is important to sift these twice to ensure there are no lumps, which helps create a perfectly smooth macaron shell. Discard any large bits of almond that do not pass through the sieve.
In a clean glass or metal bowl, beat the room temperature egg whites until they become frothy. Gradually add the granulated sugar one tablespoon at a time, continuing to beat on medium high speed until stiff, glossy peaks form. Gently fold in the alcohol-free vanilla extract at the very end.
Carefully fold the dry ingredients into the meringue using a spatula. Use a circular motion and cut through the center, then scrape the sides. Continue this process until the batter reaches a ribbon like consistency, where it flows off the spatula in a continuous stream without breaking immediately.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles, about one inch in diameter, onto a baking sheet lined with parchment paper or a silicone mat. Ensure they are spaced at least an inch apart to allow for spreading.
Firmly tap the baking sheet on the counter several times to release any trapped air bubbles. Let the shells sit at room temperature for about 30 to 45 minutes. They are ready to bake when a dull skin forms on top and they are no longer sticky to the touch.
Preheat your oven to 300 degrees Fahrenheit. Bake the macarons for 14 to 16 minutes. They should have developed little feet at the bottom and should not move when lightly touched. Allow them to cool completely on the pan before attempting to remove them.
Cream the softened butter with the powdered sugar, molasses, ginger, and cinnamon until smooth and fluffy. Pipe a small amount of filling onto the flat side of one shell and sandwich it with another of similar size. Repeat until all macarons are assembled.
