Step-by-Step Instructions

• In a food processor, combine 125g of almond flour and 125g of powdered sugar. Pulse until finely ground, then sift into a large bowl.
• In a clean bowl, beat 50g of egg whites and ⅛ teaspoon of cream of tartar until soft peaks form. Gradually add 50g of granulated sugar while beating at high speed until stiff peaks form.
• Add orange gel food coloring to the meringue mixture until the desired hue is achieved.
• Gradually fold the sifted almond flour mixture into the meringue, until the batter flows smoothly and the ribbon disappears after 20-30 seconds.
• Transfer the batter to a piping bag and pipe 1.5-inch circles onto parchment-lined baking sheets, spaced 1 inch apart.
• Tap the baking sheets down firmly to release air bubbles forming in the batter.
• Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface.
• Preheat the oven to 300°F (150°C) while the macarons rest.
• Bake the macarons for 12-15 minutes until they feel firm and develop feet.
• Cool the macarons completely on the sheets before assembling.
• Cream 115g of unsalted butter until light and fluffy. Gradually add 225g of powdered sugar until mixed, then mix in the pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt.
• Chill the pumpkin pie filling in a piping bag for at least 30 minutes.
• Pipe a generous amount of pumpkin pie filling onto one macaron shell, then sandwich with another shell.
• Store the assembled macarons in an airtight container and refrigerate for at least 24 hours before serving.
• Before serving, allow macarons to come to room temperature for the best texture and flavor.