I'm still a novice when it comes to macarons, sometimes I over beat and get no feet and others I just have little meringue cookie explosions...but I love coming up with great flavor combinations and even the ugliest ones taste pretty good. I find precision pays with macaron, so I use a scale to measure ingredients. I grew up drinking thick frothy mexican hot chocolate and my mom always put a sprinkle of chile on top. This is a much more refined way to get the same flavor. You definitely want to use the best quality milk chocolate (I use Valrhona) to give you that milky sweetness with a good chocolate punch. The golden syrup in the ganache is reminiscent of the raw sugar taste of piloncillo and I use enough arbol chile powder to give you a little kick of flowery heat, but it's not overpowering -- heat seekers could probably add up to 1/4 tsp more or even a pinch of cayenne.

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