Finely grind the ground almonds and the icing sugar in the cutter until a powdery consistency is obtained.

Beat the two egg whites together with the sugar until stiff and then fold in the almonds together with the icing sugar.

Put the macaron dough into a disposable piping bag, cut away the tip, spray approx. 30 small heaps (each approx. 3 cm Ø) onto two baking trays covered with baking paper, press the tips flat with a wet finger. Let the dough rest for 30 to 120 min. Then bake for approx. 13-18 min. in an oven preheated to 130 degrees (hot air). Take out, cool a little, let cool on a grid.

For the filling, slightly heat the pumpkin puree together with the butter and then add the white chocolate couverture, tumeric and cinnamon powder. Heat until a liquid consistency is obtained. Allow to cool quickly in the freezer. Not too long, because the chocolate and butter will become cold very quickly. 10 minutes should be enough.

Pour the filling into a piping bag and place one half of the macaroon lid on top. Finish the macarons with the second bottom and keep in the fridge.