Ingredients
112 gram almond flour
216 gram powdered sugar
90 gram egg whites
58 gram white sugar
¼ tsp salt
1 tsp cinnamon
½ cup butter
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger ground
¼ tsp cloves ground
2 cup powdered sugar
¼ cup pumpkin puree
⅛ tsp orange food color
1 tsp vanilla
Tools
1 electric mixer
Directions
Step 1
grind almond flour and powdered sugar in a food processor then sift into a bowl and remove lumps
112 gram almond flour
216 gram powdered sugar
Step 2
whisk salt and cinnamon into the almond flour and set aside
¼ tsp salt
1 tsp cinnamon
Step 3
With an electric whisk beat the egg whites until frothy and slowly add in the white sugar then whisk to stiff peaks
90 gram egg whites
Step 4
add vanilla and food colouring and whisk to combine
1 tsp vanilla
⅛ tsp orange food color
Step 5
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
Step 6
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 .
Step 7
let the macarons sit for 90 minutes until a hard skin forms then bake 140 c for 15-17 minutes
Step 8
in a bowl beat butter until pale and fluffy
½ cup butter
Step 9
add cinnamon ,nutmeg, ginger, cloves ,powder sugar and pumpkin and whip until smooth then pipe onto the macarons .
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger ground
¼ tsp cloves ground
2 cup powdered sugar
¼ cup pumpkin puree
