Instructions

1. Pumpkin Spice Macaron Shells

   1. Print out the big macaron template provided in post.
   2. Set aged egg whites out at room temperature.
   3. Pulse spices (cinnamon, ginger, nutmeg, cloves) with the almond flour and icing sugar together in a food processor.
   4. Sift dry ingredients. Discard big pieces of almond that can't be sifted.
   5. IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker
   6. With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
   7. Add cream of tartar when it becomes foamy.
   8. Turn up the speed to medium.
   9. Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
   10. Turn the speed up to medium-high and whip until firm peaks, stop mixer and
       add gel food color if desired. Continue whipping on medium-high until
       stiff peaks.
   11. Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
   12. Transfer batter into a piping bag fitted with a #6 round piping tip.
   13. On parchment paper or silicone mats, pipe the big macaron cake shape. 
   14. Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles. 
   15. Wait until the shells become completely dry before baking. Depending on the humidity, this can be between 30 min. to an hour.
   16. Bake at 325F for 25-35 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
   17. Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it. 
   18. Once baked, let cool completely before removing from the baking mat/parchment paper.
   Instructions for Cheesecake Frosting

   1. Set butter and cream cheese out at room temperature. 

   2. Beat the softened cream cheese until creamy. Do NOT over beat since it can cause the water to separate out from the cheese. 

   3. Bring a small pot of water to a boil.

   4. Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.

   5. Whisk the whites & sugar mix over the boiling water.

   6. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.

   7. Whisk the mixture until the temperature reaches 160F. This temperature is generally accepted to be able to kill salmonella in eggs.

   8. Pour the mixture into the Kitchenaid mixer and whisk on low with the balloon whisk, then turn it up to medium.

   9. Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.

   10. Add the room temperature butter a little bit at a time while beating with the paddle attachment at medium speed.

   11. The mixture might look curdled or separated for a while but keep mixing. It will all come together.

   12. Keep 100 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date. 

   13. Add the softened cream cheese into the buttercream and beat until incorporated. It should look very smooth and creamy. Do NOT over beat. Once the water comes out of the cream cheese, the mixture will curdle. If this happens, see how to fix it in the introduction to this post. 

   Instructions for Pumpkin Spice Filling

   1. Cream butter and sugar together until light and fluffy. 

   2. Add cinnamon, nutmeg, cloves, ginger root and mix until incorporated. 

   3. Add egg and mix until incorporated. 

   4. On the slowest speed, mix in the pumpkin puree until incorporated. 

   5. Pour mixture into a pot and cook it on med. heat until it reaches 180F. 

   6. Take off the heat and drain the excess liquid out with a strainer. Let
      mixture sit on the strainer until all the liquid is drained out. 

   7. Place in the fridge for a minimum of five hours or overnight. 

   8. Pipe a ring of cream cheese frosting on the macaron shell and fill the center with a dallop of pumpkin spice filling. 

   9. Assemble the shells together, wait at least 12 hours and enjoy!