1. Prepare the Macaron Shells

1. Line two baking sheets with parchment paper or silicone macaron mats.
2. Sift almond flour, powdered sugar, cinnamon, ginger, nutmeg, and allspice together. Discard large pieces.
3. In a clean bowl, whip egg whites until foamy.
4. Slowly add granulated sugar and continue whipping until stiff, glossy peaks form.
5. Add vanilla and optional food coloring.
6. Gently fold dry ingredients into the meringue (macaronage) until batter flows like thick lava and forms ribbons.
7. Transfer batter to a piping bag fitted with a round tip.
8. Pipe small circles onto the prepared sheets.
9. Tap trays firmly to release air bubbles.
10. Let shells rest 30–60 minutes until tops are dry to the touch.

2. Bake the Macarons

1. Preheat oven to 300°F (150°C).
2. Bake shells for 14–16 minutes, rotating trays halfway.
3. Let cool completely before removing from trays.

3. Make the Gingerbread Buttercream

1. Beat softened butter until creamy.
2. Add powdered sugar gradually.
3. Mix in molasses, cinnamon, ginger, nutmeg, vanilla, and salt.
4. Adjust consistency with a teaspoon of milk if needed.
5. Transfer to a piping bag.

4. Assemble

1. Pair macaron shells by size.
2. Pipe a swirl of gingerbread buttercream onto one shell.
3. Sandwich with its match.
4. Refrigerate at least 24 hours for the best texture.
5. Bring to room temperature before serving.