PUMPKIN MACARONS

Ingredients

• 1/2 cups finely ground almonds
• 1 1/4 cups powdered sugar
• 1 teaspoon pumpkin pie spice
• 3 egg whites
• 1/2 teaspoon vanilla extract
• dash of salt
• 1/4 cup granulated or caster sugar
• 8 drops yellow food coloring
• 2 drops red food coloring (I used a mix of gels: red, orange, and yellow until I got the color I wanted)
• Filling:
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup pumpkin butter
• 1 teaspoon grated orange zest
• 1/2 teaspoon vanilla extract
• 4 cups powdered sugar, sifted

Instructions

1. Line 2 large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar and spice; set aside.
2. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form. Stir in nut mixture and food coloring.
3. Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip. Pipe 1 1/2-inch circles, 1 inch apart, onto the prepared cookie sheets. Let stand for 30 minutes before baking.
4. Meanwhile, preheat oven to 325 degrees F. Bake in the preheated oven for 9-10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
5. Filling
6. In the bowl of the mixer, with the paddle attachement, mix the cream cheese, butter, pumpkin and orange zest. Add the vanilla. Then add the powdered sugar a little at a time until incorporated.
7. Spread about 1/2 teaspoon of the filling onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.