Make a recipe for Swiss Macarons and color it orange by using just one or two drops of orange food coloring,
Then line the piping bag you’ll use to pipe the macaron batter with the piping tip of choice (I like to use a Wilton 12 to pipe my shells).
Place the piping bag inside of a cup, with the sides of the bag folded outwards so the bag will stay open.
Place a drop of orange food coloring on a small bowl or plate.
Dip a brush in the food coloring, and then brush the sides of the piping bag with the food coloring.
Then place the orange batter inside.
Pipe the shells as indicated in the recipe, do make sure to let them rest until completely dry before baking.
Let the shells cool down before filling.
Pumpkin Brigadeiro
Place the sweetened condensed milk, the pumpkin puree, and the butter in a small saucepan over medium heat and stir non-stop while the mixture comes to a gentle boil and starts to cook. Don’t stop stirring at any point or it will stick to the bottom of the pan.
Cook the mixture for about 10 minutes, until very thick. If you run a spatula through the bottom of the pan, the brigadeiro should take about 5 seconds to come back together. And the mixture should fall off the spatula into chunks.
Remove the brigadeiro to a plate, let it cool down completely before filling the macarons.
Place the brigadeiro in a piping bag fitted with a round tip and pipe it on a macaron shell, then top with another shell.
Storage
This filling will last a long time without making the shells soggy. Keep the macarons in the fridge for up to 5 days, or in the freezer for up to 1 or 2 months. You don’t need to thaw it before serving out of the freezer, just let it sit on the counter for a few minutes before eating.
Notes
Pumpkin spice: Feel free to add 1/4 tsp of pumpkin spice to the recipe along with the ingredients in the pot.