These French macarons make such a beautiful dessert or party favor. The hazelnut, pumpkin, and maple flavors work so well together for fall! (naturally gluten-free)
Whip the egg whites, cream of tartar, and salt on medium speed until frothy.
Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip. Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.
Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets.
Slam the baking sheet on the counter to force out any large air bubbles, and allow to dry for 30-45 minutes.
Preheat the oven to 325 degrees F and bake for 15-16 minutes.
Cool completely on the baking sheet, then peel off and sandwich with Pumpkin Maple Cream Cheese Filling.
Place the cream cheese, pumpkin, maple syrup in a large mixing bowl and whip until fluffy.
Add the cinnamon and food coloring, and mix until combined.
Slowly drizzle the cold cream in, with the mixer on medium speed.
When all the cream has been incorporated, turn the mixer up to high speed and whip until stiff peaks form (about 30-45 seconds).
Be careful not to over-whip the filling or it could get runny.