Pumpkin Spice Macarons

Ingredients

Almond flour

1 cup

Powdered sugar

1 1/2 cups, plus extra for dusting

Pumpkin spice

2 teaspoons, divided

Egg whites

3 large, at room temperature

Granulated sugar

1/4 cup

Unsalted butter

1/2 cup, softened

Pumpkin puree

1/4 cup

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, 1 1/2 cups powdered sugar, and 1 teaspoon pumpkin spice. Process until fine, then sift the mixture to remove any lumps.
3. In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.
4. Gently fold the almond flour mixture into the whipped egg whites, being careful not to deflate the mixture. The batter should be smooth and shiny.
5. Transfer the batter into a piping bag fitted with a round tip (about 1/2 inch). Pipe the batter onto the prepared baking sheets in 1-inch circles, spacing them 1 inch apart.
6. Tap the baking sheets firmly on the countertop to release any air bubbles. Allow the macarons to sit at room temperature for 30 minutes to develop a skin; they should be touch-dry.
7. Bake the macarons for 20 minutes, or until they are set and can be easily lifted from the parchment paper. If they stick, bake for an additional 2-3 minutes.
8. While the macarons are cooling, prepare the filling. In a large bowl, beat the softened butter until creamy and smooth. Add the pumpkin puree, remaining powdered sugar, and the remaining 1 teaspoon pumpkin spice. Beat until well combined and fluffy.
9. Once the macarons are cool, pipe a generous amount of filling onto the flat side of one macaron and sandwich it with another. Repeat with the remaining macarons.
10. Let the assembled macarons rest in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.