1-Step 1: Prepare the Macaron Shells Start by sifting the powdered sugar and almond flour together to remove any lumps. Whisk the granulated sugar and egg whites over heat until stiff peaks form, creating a stable meringue. Gently fold in the sifted dry ingredients and food coloring, then pipe the batter onto trays. Let the shells dry until a skin forms, and bake at 300°F (about 150°C) for 15 to 20 minutes.

2-Step 2: Make the Pumpkin Caramel Sauce Melt the granulated sugar in a saucepan while stirring continuously to prevent burning. Once melted, add the heavy cream, unsalted butter, pumpkin puree, pumpkin spice, and salt. Cook briefly, then let it cool completely for the best consistency.

3-Step 3: Create the Pumpkin Caramel Buttercream Cream the unsalted butter and cream cheese until smooth and fluffy. Mix in the pumpkin caramel sauce and pumpkin puree, then gradually add the powdered sugar until the mixture reaches a light, airy texture.

4-Step 4: Assemble the Macarons Pipe the buttercream around one macaron shell, add a dollop of pumpkin caramel sauce in the center, and top with another shell. Let the macarons mature overnight in the fridge for the best flavor and texture. For more cooling treats, check out this simple ice cream option that pairs well with your macarons.