---

As autumn approaches, bringing with it the cozy flavors of the season, here are some more delightful pumpkin treats to enjoy:

---

---

Pumpkin Spice Macarons

These Pumpkin Spice Macarons are a delightful fall treat, featuring a perfectly spiced shell and a creamy pumpkin buttercream filling. This recipe yields approximately 30 macarons.

Ingredients

For the Macaron Shells:

• 125 gr almond flour
• 175 gr powdered sugar
• 4 oz egg whites (aged is best)
• 75 gr superfine sugar
• 1 ½ tsp pumpkin pie spice
• 4 drops orange gel food coloring
• 1 drop brown gel food coloring

For the Pumpkin Buttercream:

• 4 oz unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup pumpkin purée (not pie filling)
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin spice
• 3 drops orange gel food coloring

Instructions

1. Prepare Dry Ingredients (Shells): In a food processor, combine the almond flour, powdered sugar, and pumpkin pie spice. Process for about a minute until finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large bits that don’t pass through.
2. Make the Meringue (Shells): In a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed. Once they start to get foamy, gradually add the superfine sugar, a tablespoon at a time, while increasing the speed to high. Continue whipping until you achieve stiff, glossy peaks. Carefully fold in the orange and brown gel food coloring until evenly distributed.
3. Combine Wet and Dry (Shells): Add about one-third of the sifted dry ingredients to the meringue. Using a rubber spatula, gently fold it in. Add the remaining dry ingredients in two additions, continuing to fold until the batter reaches the “lava” consistency, also known as the macaronage stage (it should flow slowly and continuously off your spatula).
4. Pipe Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Line baking sheets with silicone baking mats (Silpats). Pipe uniform rounds onto the mats, leaving about an inch between each.
5. Rest (Shells): Gently tap the baking sheets on your counter a few times to release any air bubbles. Let the piped shells rest at room temperature for 30-45 minutes, or until they form a slight skin (they should be dry to the touch).
6. Bake Shells: Preheat your conventional oven to 300°F. Bake the shells for 14 minutes. After the first 5 minutes, briefly open the oven door for a few seconds to vent steam, then quickly close it again.
7. Make the Buttercream: While the shells are baking or cooling, prepare the buttercream. In a stand mixer with the paddle attachment, cream the softened butter until light and fluffy. Gradually add the powdered sugar, pumpkin purée, pumpkin spice, and vanilla extract. Beat until the buttercream is smooth, light, and almost doubled in volume. Stir in the orange gel food coloring.
8. Assemble Macarons: Once the macaron shells are completely cool, transfer the buttercream to a piping bag. Pipe a tablespoon of buttercream onto the flat side of one macaron shell, then gently top it with another shell to form a sandwich.
9. Store: Store the finished macarons in an airtight container, layered with wax paper, in the freezer for up to one month. For best enjoyment, pull them out about 10 minutes before serving to allow them to soften slightly.

---