Ingredients:
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 cup pumpkin puree
- Orange food coloring optional
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet
In a mixing bowl, sift together almond flour, powdered sugar, and spices
Put aside
Beat the egg whites in a different bowl until frothy, then gradually beat in the granulated sugar
Until stiff peaks form, beat
Incorporate the pumpkin puree, vanilla extract, and a small amount of orange food coloring if preferred thoroughly into the egg white blend
Mix the dry ingredients into the pumpkin mixture gradually until the batter becomes smooth and has the consistency of ribbons
After pouring the batter into a piping bag fitted with a round tip, place tiny macaronsleaving space between themonto the baking sheet that has been ready
After giving the baking sheet a few taps on the counter to get rid of any air bubbles, give the macarons a good 20 to 30 minutes to rest so a skin can form
Bake for 15 to 18 minutes, or until the macarons are set and have a slight crunch, in the preheated oven
For even baking, turn the baking sheet halfway through
Take the macarons out of the oven and allow them to cool fully on the baking sheet
Carefully take them off the parchment paper once they have cooled
Sort the macarons into pairs according to size, then sandwich your preferred filling between them such as pumpkin butter or cream cheese frosting
To let the flavors meld, store in the refrigerator in an airtight container for at least 24 hours
Savor your mouthwatering Macarons with Spiced Pumpkin
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