Pumpkin Pie Macarons

Macaron shells:

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel/powdered food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely.
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
15. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
16. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
18. **Be careful not to over-mix**
19. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
20. Transfer batter to the prepped piping bag(s).
21. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
22. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
23. *Tap the macarons on the counter three times to release air bubbles.
24. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
25. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
26. Preheat oven to 300 degrees F.
27. Once dry to touch, place the macarons in the middle rack of the oven.
28. Feet will form halfway through the baking process.
29. Bake for 12-14 minutes.
30. Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
31. Once macarons are completely cool, gently remove from parchment paper/silpat.
32. Repeat the same steps to bake the remaining macaron batter.
33. They’re ready to fill.

Coconut Oil Pie Crust:

1. Preheat oven to 375.
2. Pour flour and salt into a large mixing bowl.
3. Cut the coconut oil into the flour and salt mixture with a pastry cutter.
4. Add ice water 1 tablespoon at a time, mixing well until pie crust forms.
5. Roll out onto parchment or floured board until about 1/2 inch thick.
6. Using miniature cookie cutters, cut pie crust into festive shapes. 
7. Brush with egg white
8. Arrange the cut pie crust on a baking sheet lined with parchment.
9. Dust with sugar and cinnamon (optional)
10. Bake 10-12 minutes or until light golden brown.

Vanilla Frosting:

1. Mix shortening/butter, powdered sugar, milk and vanilla bean seeds in a stand mixer until incorporated.
2. Transfer filling to piping bag fitted with a small star tip attachment (32) and set aside.

Pumpkin Pie Frosting:

1. Mix shortening/butter, powdered sugar, pumpkin puree, pumpkin spice, vanilla and salt in a stand mixer until incorporated.
2. Transfer filling to piping bag fitted with a large tip (1M) attachment and set aside.

Assembly:

1. Start by matching up the shells.
2. Then place one shell on its back with the feet side up.
3. Pipe a swirl of pumpkin pie frosting, then place a pie crust cutout in the center.
4. Pipe an additional swirl of pumpkin frosting and top with the second macaron shell, feet side down.
5. Pipe a dollop vanilla frosting on the top of the shell to mimic the look of whipped cream.
6. Dust with pumpkin pie spice, then repeat steps for all remaining macarons.