Pumpkin Pie Spice French Macarons

• 3 egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
• 25 grams of fine granulated sugar
• 200 grams of powdered sugar (minus 2 tablespoons)
• 2 tablespoons pumpkin pie spice
• 110 Grams of almond flour*

Directions:

• Sift the powdered sugar, pumpkin pie spice, and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set them aside.
• Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
• Add the powdered sugar/almond/pumpkin pie spice mixture to the egg white mixture and fold, using quick strokes at first, then slow down.  No more than 50 strokes altogether. The batter should have a “flowing like lava” consistency.
• Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
• Let the macarons dry for about one hour until they harden.
• Preheat oven to 300 degrees F
• Bake for 18-20 minutes.
• I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
• Let cool completely and then match up the shells into pairs according to size and fill with your filling of choice.

For the chocolate ganache:

I used THIS recipe from Joy of Baking

• 1 stick of butter
• 1 tablespoon heavy cream
• 1/2 cup pumpkin puree (I used fresh, I made myself)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

• Beat butter, cream, pumpkin puree, vanilla, and 2 cups of the powdered sugar together.
• Gradually add the remaining cups of sugar.