Preheat your oven to 310°F (155°C). Gather all your ingredients and ensure they are at room temperature. Prepare your piping bag with a round tip and set it aside. Line your baking sheets with parchment paper.

In a heatproof bowl, combine egg whites and granulated sugar, then place it over simmering water. Whisk constantly for about 3-5 minutes until the sugar is fully dissolved and the mixture becomes foamy and warm.

Transfer the contents to your stand mixer and beat on medium-high speed until stiff peaks form.

Sift together almond flour, powdered sugar, and your chosen spices into a separate bowl. Gently fold this dry mixture into the meringue using a spatula.

Transfer the batter to your piping bag. Pipe small circles onto the lined baking sheets, allowing them to rest at room temperature for 20-40 minutes.

Place the baking sheets in the preheated oven and bake for 15-20 minutes, rotating halfway through.

While the macaron shells cool, prepare the Gingerbread Buttercream by beating softened unsalted butter in a mixing bowl until creamy. Gradually add the sifted confectioners’ sugar and blend until smooth.

Pair the macaron shells by size to ensure uniformity. Pipe a generous amount of Gingerbread Buttercream onto half the macarons, then sandwich with the remaining shells.