It's September and what is Fall baking without some Pumpkin Spice? These macarons are as amazing as the OG Pumpkin Spice Latte if not better.
Line your baking sheets with parchment paper. (DO NOT OIL OR BUTTER THE SHEETS)
In a food processor add the almond flour, icing sugar, and pumpkin pie spice. Pulse to combine. Sift this mixture twice. Set aside. (PLEASE REFER NOTES ABOVE)
In a large bowl (VERY CLEAN WITHOUT GREASE), add the egg whites and start whipping at low speed using a handheld mixer or your stand mixer.
Once bubbles start forming and it gets frothy, add the salt and vinegar.
Increase the speed a little and start adding the castor sugar very slowly, little by little. Keep whipping the eggwhites continuously.
Once you finish adding all the sugar, whip the egg whites on high speed. When there is a minute left to reach stiff peaks, add the vanilla and orange food colouring. Whip till the egg whites reach stiff peak.
Add the sifted almond mixture to the meringue in three halves, folding gently with a spatula.
Once all the almond mixture is added, keep folding till you reach the figure 8 stage. (SEE NOTES ABOVE)
Transfer the mixture into a piping bag and cut a small hole. Pipe the macarons on the baking sheets to your desired size (approximately 2 inches in diameter)
Let the shells dry till no longer shiny and you can touch the tops without them sticking to your hand. About 25-45 minutes. Meanwhile, preheat your oven to 150 C.
Bake the shells for roughly 15-18 minutes or until set.
Let the macarons cool completely before removing them from the baking sheet.
Add all the ingredients for the frosting (make sure your chocolate isn't hot). Blend on high for 5 minutes until light and fluffy. Set aside to use. (SEE NOTES)
Pair the cookies according to size, squeeze in as much or as little filling as you like and sandwich the cookies.
It is best to let the cookies mature for a day in the refrigerator before consumption for the best flavour and texture.