Line 1–2 large baking sheets with silicone baking mats or parchment paper. If using parchment, you can trace circles underneath as a piping guide.

Make the Spiced Macaron Shells

Over a large mixing bowl placed on a kitchen scale, sift the almond flour until you reach 137 g, discarding any larger bits.

Repeat with the 117 g confectioners’ sugar.

Whisk in cinnamon, ginger, and cloves until the mixture is very well combined. Set aside.

Add egg whites to the bowl of a stand mixer fitted with the whisk attachment.

Beat on low speed until foamy, then continue until soft peaks form (about 2 minutes).

Slowly add the superfine sugar while increasing speed to medium.

Once medium peaks form, increase to high speed and beat until stiff peaks form, about 2 minutes.

Add brown gel food coloring, if using, and beat just until incorporated.

Remove the bowl from the mixer. Place a sieve over the meringue and sift the almond flour mixture directly into the bowl.

Using a rubber spatula, gently fold the dry ingredients into the meringue.

It should flow off the spatula in continuous ribbons.

You should be able to draw a figure 8 with the batter without it breaking.

If it falls in thick clumps, fold a bit more; avoid overmixing.

Transfer the batter to a piping bag fitted with a large ½-inch round tip.

Pipe 1–1 ½-inch circles onto the prepared baking sheets, holding the piping bag straight up and perpendicular to the tray.

Tap the baking sheets firmly on the counter several times to release air bubbles.

Use a toothpick to pop any visible bubbles on the surface.

Let the piped shells sit at room temperature until a dry “skin” forms on top (8–60 minutes, depending on humidity). They should not stick to your finger when lightly touched.

Preheat oven to 300°F (150°C).

Bake for 15–20 minutes, checking at 15 minutes. The macarons are done when tops are firm and do not wiggle around their feet.

Cool completely on the baking sheet before removing from the mat or parchment.

Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring between each until smooth.

Drizzle melted white chocolate over the tops of half of the cooled macaron shells.

Immediately sprinkle with gingerbread man sprinkles.

Set aside at room temperature or in the fridge until the chocolate is fully set.

In a large mixing bowl, combine softened butter, confectioners’ sugar, molasses, and vanilla.

Beat with an electric hand mixer (or stand mixer with paddle attachment) until smooth, creamy, and slightly lighter in color.

Transfer to a piping bag fitted with a large ½-inch round tip.

Pair the macaron shells by size, placing one plain bottom shell with one decorated or plain top shell.

Pipe a swirl or dollop of molasses buttercream onto the underside of one shell from each pair.

Gently press the matching shell on top to form a sandwich.

Place assembled macarons in an airtight container and refrigerate overnight (or at least several hours) to allow the shells to mature and the flavors to meld.