Pumpkin Spice Macarons

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These pumpkin churro macarons are made with a pumpkin spice sugar coated shell and filled with a smooth and silky pumpkin cream cheese buttercream filling. 

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Sift together 140g almond meal and 124g powdered sugar into a bowl.

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Whisk 3 egg whites with 2 drops brown food coloring until stiff peaks.

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Add the whites to a bowl and add 1/3 of the dry ingredients.

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Gently fold the dry ingredients into the meringue until fully combined.

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Scrape the batter against the sides of the bowl to deflate the batter some.

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Drop the batter off the spatula and try and draw a figure 8. 

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Pipe the shells with a small round piping tip onto a silpat lined upside down tray.

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Drop the tray on the counter and pop any air bubbles with a tooth pick.

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Sprinkle the tops of the shells with pumpkin spice sugar and let rest 30 minutes.

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Meanwhile mix together cream cheese, butter, and powdered sugar.

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Add pumpkin puree and pumpkin spice.

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Fill a piping bag with the buttercream and fill the macaron shells.

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Sandwich with the other shell and enjoy!

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Get the full recipe via the link below!