Pumpkin Buttercream Macarons with Pumpkin-Spice Dark Chocolate Ganache

For the Macarons

• 1 cup (149 g) plus 2 Tbsp almond flour
• 2 cups (210 g) plus 2 tsp powdered sugar
• 2 ½ tsp pumpkin pie spice
• 4 egg whites (aged 2–3 days, room temperature)
• ¼ cup (81 g) plus 2 Tbsp superfine or granulated sugar
• ½ tsp vanilla extract
• Pinch of salt
• 2 drops orange food coloring (adjust for desired shade)
• 1 drop green food coloring (for stems)

For the Pumpkin Spice Ganache

• ⅓ cup (57 g) dark chocolate or bittersweet chocolate, finely chopped
• 1 tsp pumpkin pie spice
• ¼ cup (59 g) heavy whipping cream

For the Pumpkin Buttercream Frosting

• ½ cup (113 g) unsalted butter, softened
• 1 ½ to 2 cups (180–240 g) powdered sugar
• 1 Tbsp pumpkin puree (not pie filling), room temperature
• 1 Tbsp pumpkin pie spice
• Salt to taste (about ⅛ tsp)
• 1 Tbsp heavy cream (as needed for consistency)

• For the macarons: Up to five days before baking, separate egg whites, cover and refrigerate. On the day you bake, bring egg whites to room temperature.
• Line two large baking sheets with parchment or silicone mats. If using a template, slide it under the parchment before piping.
• Sift almond flour. Sift powdered sugar, salt and pumpkin pie spice into the almond flour and set aside.
• Using a stand or hand mixer, whip egg whites at medium speed until foamy. Gradually add superfine sugar and increase speed to medium-high until stiff, glossy peaks form. Beat in vanilla.
• If making green stems: scoop ½ cup of batter into a small bowl, add green food coloring, and fold in 2 Tbsp of the almond flour mixture until combined. Transfer to a small piping bag and set aside.
• Add orange food coloring to the remaining batter in the mixer for the shells.
• Gently fold the remaining almond flour mixture into the egg whites using one-direction strokes. The batter is ready when it is glossy and flows like lava in a single ribbon off the spatula—about 40–45 folds, but judge by texture.
• Transfer batter to a pastry bag fitted with a plain round tip (I used Wilton No. 12) and pipe rounds onto prepared sheets, or pipe wide ovals for a pumpkin shape. Pipe the green stem onto shells where desired.
• Tap each baking sheet firmly on the counter to release air bubbles. Let the piped shells rest at room temperature for about an hour, until tops are dry to the touch. Remove any templates before baking.
• Preheat oven to 300°F (148°C). When shells are dry, reduce oven temperature to 295°F (146°C) and bake both trays at once if they fit, otherwise bake one at a time, for 12–14 minutes, rotating trays once. Cool completely on the parchment before removing.
• For the pumpkin spice ganache: Place chopped chocolate and pumpkin pie spice in a heatproof bowl. Heat cream to a boil, pour over the chocolate mixture, let sit one minute, then stir until smooth. Cool and thicken before using.
• For the pumpkin buttercream: In a mixer, beat softened butter on medium-high for 3–4 minutes. Add powdered sugar, pumpkin puree, pumpkin pie spice and salt; mix until combined, scraping the bowl as needed. Add heavy cream a little at a time until you reach the desired consistency. Increase speed to medium and beat until smooth, about 2 more minutes.
• To assemble: Pair shells by size. Spoon or pipe about 1 teaspoon of ganache onto the underside of one shell, then add about ½ teaspoon of buttercream over the ganache. Sandwich with the matching shell and repeat for remaining macarons.