For the macaron shells:
110 grams almonds (slivered, blanched, etc.)
200 grams confectioners’ sugar
90 grams egg whites, aged at room temp for 24 hours or in the fridge 3-5 days
25 grams granulated sugar
Yellow powdered food coloring
For the filling:
10 tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
Pinch of salt
1½ tsp. vanilla extract
1 tbsp. heavy cream
Orange gel icing color
Candy corn, about 48 pieces
For garnish (optional):
Small amount of royal icing
step 1: Show Images
To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted. Transfer half of the batter to a medium bowl and very gently tint with yellow powdered coloring.
step 2: Show Images
Line two baking sheets with silicone baking mats or parchment paper. Transfer the plain white batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart. Repeat the process with the yellow batter. Let sit at room temperature for about an hour to develop a hard shell.
step 3: Show Images
Preheat the oven to 280˚F. Bake for 15-20 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.
step 4: Show Images
To make the filling, add the butter to the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, about 30 seconds. Add in the confectioners’ sugar and salt and beat to combine, first on low speed and then increasing to medium-high, until light and fluffy, about 60 seconds. Mix in the vanilla and heavy cream on low speed until incorporated. Whip on high speed until very light and fluffy, about 4 minutes, scraping down the bowl as needed. Tint with orange icing color.
step 5: Show Images
To assemble, match up a yellow shell with a white shell by size. Pipe a small dollop of buttercream on the flat side of one cookie of each pair. Top with two pieces of candy corn and another very small dab of buttercream. Sandwich together with the remaining cookie, pushing the frosting to the edges. Use a dab of royal icing to glue an additional piece of candy corn to the top of each cookie. Store in an airtight container.