Spiced pumpkin...

French macaroons...




Ingredients:
yield 1 sheet pan

for the shell
mass
- 130 g almond flour
- 100 g powdered sugar
- 40-45 g egg whites, aged
- 2 g pumpkin spice
- pinch of food coloring powder, orange
Italian meringue
- 160 g sugar
- 75 g water
- 57 g egg whites, aged

for the filling
- 115 g unsalted butter, softened
- 200 g powdered sugar
- 2 g pumpkin spice
- 60 g pumpkin puree

Preparations:

for the shell
1. Preheat the oven to 300 degrees F.
2. Create ?Mass? by folding all ingredients (use 40 g. of egg whites, add more later if the finish batter is too stiff) together with a spatula or big spoon.
3. To make Italian meringue: Cook sugar and water to 230 degrees F. Remove from the heat, let the bubbles settle. In the meantime, whip egg whites in a mixer on high speed to soft peaks.
Pour cooked sugar slowly into the egg whites while continuing to whip the whites. Continue whipping the mixture to soft peaks. The finish meringue should be shinny and fold down when you flip the whisk over.
4. Fold in 25% of meringue into ?Mass? to lighten the mixture.
5. Fold in the rest of meringue.
6. Place into a pastry bag with plain tip# 4, pipe 1-inch diameter circles on a baking sheet lined with a silicon mat.
7. Place into the oven, then lower the temperature to 290 degrees F.
8. Bake for 5 minutes, then rotate and bake for 3 more minutes.
9. Let them cool down completely on the baking sheet before removing.
10. Store in an airtight containers.

for the filling
1. Cream butter and powdered sugar together in a mixer on medium speed.
2. Add pure and spice, beat until light and fluffy.
3. Place into a pastry bag with plain tip.