1-Getting Ready: First, gather a large piping bag with a round tip (about 1/4 inch diameter) and preheat your oven. For a large oven, set it to 310ºF for 60 to 90 minutes; for a small one, use 290ºF for 30 to 45 minutes. Sift together the powdered sugar, almond flour, cocoa powder, and spices to ensure a smooth mix without lumps.

2-Making the Meringue: Next, whisk the granulated sugar and egg white powder over simmering water until dissolved. Then, in a stand mixer, beat the egg whites until they form glossy stiff peaks, which takes 13 to 15 minutes. If you’re linking this to other fun recipes, check out our simple no-churn ice cream guide for complementary treats.

3-Folding and Piping: Now, gently fold the sifted dry ingredients into the meringue using a spatula with a J motion. Add food coloring if desired, aiming for a glossy batter that flows like thick lava you can test this by drawing a figure 8. Pipe the batter into rounds on your trays, about 3 to 5 seconds per circle, then use a toothpick to remove air bubbles.

4-Baking and Assembling: Let the piped macarons rest for 20 to 40 minutes until the surface dries. Bake one tray at a time: 15 to 20 minutes at 310ºF for a large oven, rotating halfway, or at 290ºF for a small oven. Once cooled, make the buttercream by creaming the softened butter for 1 minute, then adding sifted confectioners’ sugar and mixing until fluffy.

5-Baking and Assembling: Incorporate the vanilla, molasses, and spices, adjusting with milk if needed. Pipe the buttercream onto half the shells, sandwich with the others, and chill for 24 hours. For external inspiration on French macarons basics, visit this detailed guide.