Oh My! Pumpkin Pie!” Macarons Recipe

Preheat your oven to 375 degrees. Separate the nuts from the raisins in your snack mix. Use a food processor to grind the nuts into a fine powder, being careful not to over-process them into a nut butter. Sift the ground nut flour with the confectioners' sugar and pumpkin pie spice into a small bowl.

In a separate bowl, whip the egg whites until they're foamy. Add the cream of tartar and superfine sugar, then continue whipping until the whites form stiff, glossy peaks. Gently sift the nut flour mixture over the whipped egg whites and fold them together until just combined. Scrape the batter into a piping bag fitted with a round tip.

Pipe out identical rounds of batter onto a baking sheet. Let them sit at room temperature until a light, dry skin forms on the surface. Lower the oven temperature to 325 degrees. Bake the macarons for 10 minutes, rotating the baking sheet halfway through to ensure even cooking.