Celebrate fall with these adorable pumpkin macarons.
Sift together almond flour and powdered sugar twice. Set aside.
Beat the egg whites on medium speed until foamy. Add cream of tartar and salt. Add pumpkin spice bakery emulsion and orange gel food coloring
Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula
Pipe the macarons in pumpkin shape on prepared baking sheets. Let the macarons rest and dry for 15-30 minutes
Bake the macarons one sheet at a time for 18-20 minutes. While macarons are drying, prepare the pumpkin buttercream