Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.

Measure out your granulated sugar in a small bowl; set aside.

Measure powdered sugar and almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.

Place your bowl on the surface of your food scale. Hit "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.

Add the clear vanilla extract.

Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.

When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.

When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.

Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick...but can flow like a ribbon.

BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.

Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.

Once the full pan is piped, gently (or aggressively--no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.

PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.

PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.

Bake for 20 minutes.

Once out of the oven, DO NOT -- I repeat -- do not remove from pan until they are completely cooled.

This recipe yields 36-42 completed cookies (about 72-84 shells).

Heat oven to 350F.

In the bowl of a stand mixer with the paddle beater, combine the flour, sugar and salt on low speed until well mixed.

Spread the mixtures on a parchment lined (or Silpat lined) sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or eating. Store in an airtight container at room temperature for up to one week. For storage up to one month, store in the refrigerator or the freezer.

Preheat oven to 325 degrees F. Spray a 9 x 13 pan with nonstick spray; set aside.

Using a whisk, mix the sugar, brown sugar, cornstarch, cinnamon, ginger and salt in a medium-sized bowl until no lumps remain.

Blend in the pumpkin, whipping cream, sour cream and eggs.

Pour the mixture into the pan and bake for 45-60 minutes or until filling has puffed at the edges and center is almost set. Let cool completely, then move to an airtight container large enough to gently mix the filling. Store in a the refrigerator overnight.

Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.

Add vanilla and salt; mix for 30 seconds until combined.

Add in heavy whipping cream.

Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time. PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.

Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.