Prepare the Dry Mix: Combine almond flour and powdered sugar in a food processor and sift.

Make the Meringue: Beat the aged egg whites and cream of tartar until soft peaks form. Gradually whisk in granulated sugar until stiff peaks form.

Color the Meringue: Add orange gel food coloring and fold until well incorporated.

Combine Mixtures: Fold the sifted almond flour mixture into the meringue in three additions.

Pipe the Macaron Shells: Transfer batter into a piping bag and pipe circles onto parchment-lined sheets.

Release Air Bubbles: Tap the baking sheets to release air bubbles.

Rest the Macarons: Let them rest for 30-60 minutes until a skin forms.

Preheat the Oven: Preheat to 300°F (150°C).

Bake the Macarons: Bake for 12-15 minutes.

Cool the Macarons: Let them cool completely on the baking sheets.

Prepare the Filling: Cream softened butter until light and fluffy.

Add Dry Ingredients: Gradually mix in powdered sugar until combined and fluffy.

Mix in the Flavors: Add pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix until smooth.

Adjust Consistency: Add milk or cream if filling is too thick.

Chill the Filling: Transfer filling into a piping bag and chill for at least 30 minutes.

Assemble the Macarons: Match up macaron shells and pipe filling onto one shell.

Create the Sandwich: Sandwich with another shell and press lightly.

Store the Assembled Macarons: Refrigerate for at least 24 hours before serving.

Serve at Room Temperature: Bring to room temperature before serving.