Clearly, my French mac and pumpkin spice fever is as strong as ever. I firmly believe, and who can argue with me, that pumpkin and chocolate are culinary soulmates. And the color combination is gorgeous too!
3 egg whites
3 tbs granulated sugar
1 3/4 cups powdered sugar
1 cup almonds
3 tbs unsweetened cocoa
1 1/2 cups of your favorite buttercream
3 1/2 tbs pumpkin puree
1 tbs (more or less to taste) pumpkin pie spice
Zap eggwhites in the microwave for about 20 seconds. (This mimics the aging process of the egg whites. You’re supposed to leave them out on your countertop for 48 hours, but personally I don’t have the forthought to do such a thing.) With the whisk attachment, whisk the egg whites to a foam, then slowly add the granulated sugar until your meringue is nice and glossy. In the meantime, pulse the almonds in your food processor till they are finely ground. Add in the powdered sugar and cocoa and pulse until combined. Fold the powdered sugar/almond mixture into the meringue until just combined, which shouldn’t be more than 40 or 50 strokes.
Now the (kinda) tricky part: This batter is very thick, so don’t let it sit and stabilize in the mixing bowl. Go ahead and Fill a piping bag fitted with a medium-sized round tip. (I used a Wilton #12.) Pipe 1-inch circles onto parchment paper. Important: let them stand on the baking sheet for at least 30 minutes so they can set up. If you immediately put them in the oven, they won’t get that cute textured side we all love so much. Go ahead and preheat the oven to 280F. Bake for 20 minutes. Let them cool for a few minutes; if you have trouble getting them off the parchment, add a little bit of cold water under the parchment and they should pop right off.
Pumpkin Spice Filling:
Mix all ingredients together!