Clean your gear by wiping down your mixing bowl and whisk attachment with vinegar.

Measure all the ingredients using a kitchen scale.

Prep your piping bag with a round tip.

Line two baking sheets with silpat or parchment paper.

Combine almond meal and powdered sugar in a bowl, sift out lumps, and stir.

Make a well in the dry mix, add 41 grams of egg whites, and fold until combined. Add food coloring until the mixture looks fab.

Heat granulated sugar and water with a candy thermometer until it reaches 248°F.

Meanwhile, whip the 45 grams of egg whites until soft peaks form.

Once the syrup is ready, slowly pour it down the side of the mixing bowl while whisking the meringue until glossy and medium peaks form.

Gently fold the meringue into the dry mix in thirds until you reach the perfect batter consistency.

Fill the piping bag and pipe 1.5-inch rounds on the baking sheets.

Let the piped rounds sit until the outer shell is set, about 20-30 minutes.

Preheat oven to 300°F and bake macarons for 12-14 minutes until they develop feet.

Allow macarons to cool completely before removing from the baking sheets.

Mix flour, salt, and coconut oil in a bowl, adding ice water until a dough forms.

Roll out the dough, cut shapes, brush with egg white, dust with sugar/cinnamon, and bake.

In a stand mixer, mix shortening, confectioners sugar, pumpkin puree, pumpkin pie spice, vanilla, non-dairy milk, and a pinch of salt until well incorporated.

Pipe pumpkin frosting onto a macaron shell, add a mini pie crust shape, top with more frosting, and cap with another macaron shell.

Dust with pumpkin pie spice for decoration.