- 6 oz powdered sugar
- 5 oz almond flour
- 1 tsp pumpkin spice
- 4 egg whites, room temperature
- 1/2 tsp fresh lime juice
- 1/2 cup granulated sugar
- Orange or brown food coloring, as needed
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
- 1/4 tsp pumpkin pie spice
- Pinch of salt
To make the macarons, line a sheet pan with a macaron template, and a piece of parchment paper over.
In a bowl, sift together powdered sugar, almond flour, and pumpkin spice.
In the bowl of a stand mixer using the whisk attachment, add egg whites and whip until frothy and foamy. Add lime and increase speed until doubled in volume. Add sugar, increasing speed at same time. Continue to whisk on high until stiff peaks form. Add in food coloring.
By hand, in 3 batches, and with a spatula, go around bowl in circular motions and gently fold in dry mixture. Check to ensure mixture has a slow drip. With a spatula, spoon mixture into a piping bag fitted with a solid round tip. Pipe onto prepared sheet pans. Allow shells to dry for approximate 30-45 minutes.
Preheat oven to 300° and place rack in center of oven.
Bake 1 sheet at a time, rotating once, 14-16 minutes.
To make the filling, in a saucepan over medium-high heat, combine granulated sugar, pumpkin puree, pie spice, and salt and cook stirring constantly, until bubbly and thick.
Pipe a small mound of filling over one of flat sides of a macaron. Press lightly over other piped shell. Repeat with remaining macarons and filling.