Pumpkin Caramel Macaron Cake

This Pumpkin Caramel Macaron Cake is amazing! Layers of huge macaron shells filled with Pumpkin Caramel Sauce and Pumpkin Caramel Buttercream. Macaron Shells 4 grams egg white powder optional read notes 100 grams granulated sugar 100 grams egg whites 105 grams almond flour 105 grams powdered sugar 1/4 tsp pumpkin spice Food coloring I used orange Pumpkin Caramel Sauce 50 grams granulated sugar 30 grams heavy cream 40 grams unsalted butter 30 grams pumpkin puree 1 tsp pumpkin spice 1/4 tsp salt or more to taste Pumpkin Caramel Buttercream 85 grams unsalted butter 28 grams cream cheese 2 tbsp Pumpkin Caramel Sauce 1 tbsp pumpkin puree 2 cups powdered sugar For the full recipe: https://www.piesandtacos.com/pumpkin-caramel-macaron-cake/ Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. Food coloring: Make sure to use gel or powder food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. I used the orange powder food coloring by SugarArt for these macarons. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven. Pumpkin puree: Use pumpkin puree, not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin. Homemade pumpkin puree tends to be more watery than store-bought puree, so that might affect the sauce consistency. Pumpkin spice: You can take it or leave it. I like the taste, so I use it. If you can’t find pumpkin spice around you, just use any combination of all or some of the following spices: cinnamon, nutmeg, cloves, and/or ginger.