For the macaron shells:

90 g egg whites

90 g granulated sugar

95 g powdered sugar

95 g almond flour

For the pumpkin spice filling:

4 tbsp butter, softened

1 cup powdered sugar

½ tsp pumpkin pie spice

½ tsp pure vanilla extract

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Line baking sheets with parchment or silicone mats.
Whip egg whites until foamy. Gradually add sugar and beat to stiff peaks.
Sift almond flour and powdered sugar. Fold into meringue until batter flows like ribbons.
Pipe 1½-inch circles on prepared sheets. Tap to release air bubbles.
Rest shells 30–60 minutes until a skin forms.
Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
Make filling: Beat butter, powdered sugar, pumpkin spice, and vanilla until fluffy.
Pipe filling onto half the shells; sandwich with remaining shells.
Chill in airtight container for 24 hours before serving.

Add orange gel food coloring for a festive look.

Mix in cream cheese for a tangy buttercream twist.

Dust shells with cinnamon before baking for extra spice.

Swap pumpkin spice for chai spice for variety.

Decorate with a drizzle of white chocolate.