Polly Pocketsy

Pumpkin spice Macarons

grind almond flour and powdered sugar in a food processor then sift into a bowl and remove lumps

whisk salt and cinnamon into the almond flour and set aside 

With an electric whisk beat the egg whites until frothy and slowly add  in the white sugar then whisk to stiff peaks

add vanilla and food colouring and whisk to combine 

slowly add the almond flour to the wet ingredients and fold it all in together until combined . You should be able to make a figure 8 with the batter and it doesn't break then its ready to pipe

use a round nozzle and piping bag and pipe on baking paperer a silicone mat  then tap the baking dish to release any air bubbles in the macarons .

let the macarons sit for 90 minutes until a hard skin forms then bake 140 c for 15-17 minutes 

in a bowl beat butter until pale and fluffy 

add cinnamon ,nutmeg, ginger, cloves ,powder sugar and pumpkin and whip until smooth then pipe onto the macarons .