When pumpkin is paired with cinnamon, nutmeg, and cloves, it is so representative of Fall. Everyone can have their pumpkin spice latte, I'll take pumpkin spice macarons any day. These are filled with a white chocolate buttercream, pumpkin puree, and fall spices. I find nothing more therapeutic than filling macarons. I love pairing macarons with their perfect-sized partner, and piping dollops of filling before gently smooching their top shell together to form a sandwich. Pairing and filling macarons was one of the first things I learned to do in a professional kitchen. As a young intern at Bouchon Bakery, my responsibilities were severely limited as this was my first kitchen. But every afternoon, the entire pastry team came together to finish last minute duties which included sandwiching macarons for the next day. The trick is to finding the perfect-sized partner is that macarons piped next to each other tend to be close to the right size. I was taught to lay one face up and the partner faced down in a row. When all the macarons are paired, pipe dollops of filling with one squeeze, to ensure the filling is smooth when sandwiched together. After, just smooth the top macaron gently to make a perfect macaron sandwich. With large batches, which normally happen in a kitchen, it is much easier to separate each step and complete it before moving on to the next one.