Sift the confectioners sugar and the almond flour into a bowl along with the cloves, cinnamon and nutmeg. Whisk the whites on medium until they get foamy. Add the cream of tartar and mix a little more.
Add the sugar gradually - when all added, crank up the mixer to high and whisk until you get stiff peaks. If you want to color your macarons, this is where you would add a couple of drops.
Take your bowl from the mixer and sift the flour/sugar mixture again into the egg whites. Start folding the mixture with a large flat spatula, gently turning about 50 times.
Transfer the mix to a piping bag with a half-inch plain tip and start piping onto a parchment lined cookie sheet. I pipe to about the size of a quarter and then drag the tip to the edge quickly to avoid leaving a peak on the macaron.
Once they are all piped, leave them sitting at room temp for at least 45 minutes until you see them become dull and are dry to touch on top (gently). Preheat the oven to 375 degrees. Put them in the oven and bake for about 15 minutes, turning once after 5 minutes. Leave to cool for a couple of minutes when they come out of the oven, and then gently lift the whole paper sheet from the tray to your counter.
Have your filling ready and fill once they are cool.