Delightful Pumpkin Pie Macarons with a spiced frosting, combining all the cozy flavors of pumpkin pie in a delicate French treat.

Scale

106 grams of almond meal

106 grams powdered sugar

41 grams of egg whites

45 grams of egg whites

115 grams of granulated sugar

79 grams of water

dash of cream of tartar or lemon juice for stabilizing

Orange and brown powdered or gel food coloring

1 cup all purpose flour

1/4 cup coconut oil

1/4 tsp salt

4 tbsp ice cold water

Granulated sugar and cinnamon for dusting (optional)

1/2 cups organic shortening or vegan butter

3/4 cups + 2tbsp confectioners sugar

Seeds from 1/4 vanilla bean (or gf vanilla)

pinch of salt

dash of non dairy milk

1/2 cup shortening

1 tbsp pumpkin puree

1 cup confectioners sugar

2 tsp pumpkin pie spice

1/2 tsp vanilla

pinch of salt

Pumpkin pie spice for garnish

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a bowl, combine almond meal and powdered sugar, then sift to ensure there are no lumps.
In a separate bowl, beat the egg whites with a dash of cream of tartar until frothy, then gradually add granulated sugar while whisking until stiff peaks form.
Gently fold the almond meal mixture into the meringue, adding the orange and brown food coloring until combined.
Pipe the macaron shells onto the prepared baking sheet and let them sit for 30 minutes to form a skin.
Bake for 15-20 minutes until the shells are firm but not browned. Let them cool completely.
For the coconut oil pie crust, mix flour, coconut oil, and salt in a bowl, then add ice cold water until the dough holds together.
Roll out the dough, cut to fit your macaron size, and bake briefly until lightly golden.
Prepare the vanilla frosting by beating shortening, confectioners sugar, vanilla seeds, and milk until smooth.
For the pumpkin pie frosting, mix shortening, pumpkin puree, confectioners sugar, pumpkin pie spice, vanilla, and salt until smooth.
Assemble by piping vanilla frosting onto one macaron shell, topping it with the coconut crust, then piping the pumpkin pie frosting on another shell before sandwiching them together.
Dust with granulated sugar and cinnamon, then garnish with pumpkin pie spice before serving.

For the best results, let the macarons rest before serving to enhance their flavor and texture.

Keywords: Pumpkin Pie Macarons, macarons, pumpkin spice, dessert, French dessert