PUMPKIN CHEESECAKE MACARONS

A classic chewy french cookie is given a fall makeover with a pinch of pumpkin spice, cream cheese buttercream, and pumpkin butter.

FOR THE MACARONS:

• 3.5 ounces powdered sugar
• 1/2 teaspoon pumpkin pie spice
• 2 ounces almond flour
• 2 ounces egg whites (about 2 large egg whites)
• 1 3/4 ounces granulated sugar
• 1 pinch cream of tartar (less than 1/8 teaspoon)
• 1/4 teaspoon orange gel food coloring
• 1/3 cup pumpkin butter
• cream cheese buttercream (recipe below)

FOR THE CREAM CHEESE BUTTER CREAM

• 1/4 cup cream cheese softened
• 2 tablespoons butter unsalted, softened
• 2 tablespoons heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

INSTRUCTIONS
FOR THE MACARONS:

1. Prepare one baking sheets by placing two macaron templates on the sheet. You can print the templates above. Place parchment paper or silicone mats over the templates. Set baking sheet aside.
2. Place oven rack in the lower half of the oven, but not all the way to the bottom. Preheat oven to 300 degrees.
3. Add powdered sugar, pumpkin pie spice, and almond flour to the bowl of a food processor. Process the ingredients for about 30 seconds so that the mixture is super fine. Sieve the flour and sugar mixture three times. Set mixture aside.
4. For full instructions : www.certifiedpastryaficionado.com

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