1-First Step: Gather Your Tools and Prep Start by preparing a large piping bag fitted with a round tip and line two baking sheets with parchment paper or silicone mats. This sets you up for success by making the process neat and organized. Measure out all your ingredients using a scale for precision it’s a game-changer for macarons. If you’re adapting for dietary needs, like using aquafaba for vegan options, swap it in now to keep things smooth.

2-Second Step: Mix the Dry Ingredients Sift the 105 grams powdered sugar and 105 grams almond flour together into a bowl and set it aside. This step ensures there are no lumps, which helps the macaron shells turn out smooth and even. For gluten-free bakers, this mix is already perfect, but if you’re going low-calorie, you might consider a sugar substitute here just test it first to maintain the right texture.

3-Third Step: Make the Meringue Whisk the 100 grams egg whites and 100 grams white granulated sugar over simmering water in a heatproof bowl until they’re frothy and the sugar fully dissolves this usually takes about 2-3 minutes. Then, transfer to a stand mixer and whip on medium-high speed until you reach stiff peaks, about 5-7 minutes. If you’re worried about stability, this is where you’d add any stabilizers, though the recipe works great as is for most folks.

4-Fourth Step: Fold and Color the Batter Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites until just combined. Add the gel food coloring red, yellow, and a touch of brown to get that pumpkin hue, and continue folding until the batter is glossy and flows like lava. This might take 50-75 folds; test it by drawing a figure 8 with the batter to ensure it’s not too thick or runny, adapting as needed for your preferences.

5-Fifth Step: Pipe and Rest the Shells Pipe the batter onto your prepared baking sheets using a macaron template, aiming for circles about 1.5 to 1.75 inches in diameter for consistent results. Bang the trays gently on the counter to release air bubbles, then let them rest for 20-40 minutes until the shells feel dry to the touch. This resting time is crucial for developing those cute feet on your pumpkin pie macarons, and it’s a good spot to make adjustments for different ovens.

6-Sixth Step: Bake the Shells Preheat your oven to 300°F and bake one tray at a time: start with 5 minutes, rotate the tray for even heat, then bake for another 15-20 minutes until the macarons have feet and aren’t jiggly. Keep an eye on the temperature, as accuracy helps prevent issues like cracked shells. Once done, cool the shells completely on the trays before moving on this step ensures they don’t stick or break.

7-Seventh Step: Prepare the Filling For the pumpkin cheesecake filling, cream the 2 tbsp (28 grams, 1 oz) unsalted butter and 1/4 cup (56 grams, 2 oz) cream cheese together until smooth. Mix in the 2 tbsp (28 grams, 1 oz) pumpkin puree and 3 cups (382 grams, 13.5 oz) powdered sugar, whipping until creamy. Add the 1/4 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground allspice, and 1/2 tsp vanilla extract, adjusting with extra powdered sugar or a splash of milk if the consistency isn’t quite right for piping.

8-Final Step: Assemble and Chill Pipe the filling onto the flat side of half the cooled shells, then sandwich with the other halves. For a fun twist, decorate with an orange candy melt drizzle and graham cracker crumbs if you like. Pop the assembled macarons in the fridge overnight to let the flavors meld it’s worth the wait for that perfect chewy center. This final touch makes them ideal for parties or a quick treat for travelers and newlyweds on the go.