Spiced Chocolate Macarons

Instructions

1. In a large bowl, combine the icing sugar, ground almonds, cocoa powder and spices.
2. In another bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add the sugar while whisking until firm peaks form and the meringue is shiny.
3. Add the meringue to the dry ingredients. Using a spatula, mix until shiny and sticky. The mixture should be smooth and should drop slowly from the spatula. Let sit for 5 minutes to thicken slightly.
4. With the rack in the middle position, preheat the oven to 325°F (165°C). Line two baking sheets with silicone mats or parchment paper.
5. Transfer the meringue mixture into a pastry bag fitted with a ½-inch (1 cm) plain tip. On the baking sheets, pipe macarons about 1-inch (2.5 cm) in diameter, spacing them about 1 inch (2.5 cm) apart. Tap the bottoms of the baking sheets on a work surface two or three times to slightly flatten out the macarons. Let sit for 20 minutes to let the tops of the cookies dry out slightly. This step gives the macarons their distinctive smooth tops and protruding rims.
6. Bake one sheet at a time for 20 minutes. Let cool completely, about 1 hour. Gently peel the macarons off the baking sheets.