Macaron Shells:
Wipe down the mixing bowl and whisk attachment with vinegar to remove any residue. Prep and measure all ingredients using a kitchen scale.
Prep a piping bag with a round tip (Wilton tip 12). Line 2 baking sheets with Silpat or parchment.
Combine almond meal and powdered sugar in a bowl. Sift once to remove lumps.
Make a well in the dry mixture, add 41g of egg whites, fold together until blended, then add food coloring. Set aside.
For sugar syrup, heat granulated sugar and water on medium heat with a candy thermometer attached to the side.
Once the syrup reaches 200°F, whisk the remaining 45g egg whites to soft peaks. Stabilize with lemon juice or cream of tartar.
When syrup reaches 248°F, remove from heat and slowly pour into the whisked egg whites. Whisk until glossy, stiff peaks form.
Fold the meringue into the almond mixture in thirds, gently incorporating after each addition.
Transfer batter to the piping bag and pipe 1.5-inch rounds onto the baking sheets.
Let rest for 20-30 minutes until dry to the touch. Preheat the oven to 300°F.
Bake for 12-14 minutes, let cool, then remove shells from parchment.
Coconut Oil Pie Crust:
Preheat oven to 375°F. Combine flour, salt, and coconut oil using a pastry cutter.
Add ice water, one tablespoon at a time, until a dough forms.
Roll out dough to 1/2 inch thickness. Cut shapes using cookie cutters.
Bake for 10-12 minutes until golden brown.
Vanilla Frosting:
In a mixer, blend shortening, confectioners’ sugar, vanilla, salt, and milk until smooth.
Pumpkin Pie Frosting:
Mix shortening, pumpkin puree, confectioners’ sugar, pumpkin pie spice, vanilla, and salt in a stand mixer until smooth.
Assembly:
Match macaron shells by size.
Pipe a swirl of pumpkin pie frosting onto one shell, add a pie crust cutout, then pipe more frosting.
Top with a second macaron shell.
Pipe a dollop of vanilla frosting on top and dust with pumpkin pie spice.