Pumpkin Spice Macarons

• Start by sifting together the almond flour, powdered sugar (for the shells), and pumpkin spice into a large bowl. Sifting is key to a smooth macaron shell, so don’t skip it! Set aside.
• In your mixer bowl, beat the room temperature egg whites on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. Add the vanilla extract and give a quick mix.
• Gently fold the almond flour mixture into the whipped egg whites in batches. Use a spatula to carefully incorporate without deflating the meringue. The batter should flow slowly and form a ribbon when lifted — this is called the macaronage stage.
• Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1 to 1.5 inches in diameter) onto a baking sheet lined with a silicone mat or parchment paper. Tap the baking sheet gently on the counter to release air bubbles.
• Let the piped macarons rest at room temperature for 30 to 60 minutes. This helps develop a skin on the surface, which is essential for the signature macaron “feet.” Meanwhile, preheat your oven to 300°F (150°C).
• Bake the macarons for 15 to 18 minutes, rotating the tray halfway through for even baking. The macarons should rise and develop feet without cracking. Let them cool completely on the baking sheet before removing.
• In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and pumpkin puree, mixing until smooth and fluffy. Adjust the spice level by adding a pinch more pumpkin spice if desired.
• Pair the cooled macaron shells by size. Pipe a dollop of pumpkin spice buttercream onto one shell and sandwich with its matching half. Press gently to spread the filling evenly.
• For the best flavor and texture, refrigerate the assembled Pumpkin Spice Macarons in an airtight container for 24 hours before serving. This resting period allows the flavors to meld beautifully.