Candy Corn Macarons

INGREDIENTS

For the macaron shells:

110 g

almonds (slivered, blanched, etc.)

200 g

confectioners’ sugar

90 g

egg whites, aged at room temp for 24 hours or in the fridge 3-5 days

25 g

granulated sugar

Yellow powdered food coloring

For the filling:

10 tbsp

unsalted butter, at room temperature

1 1/4 cups

confectioners’ sugar, sifted

salt

1 1/2 tsp

vanilla extract

1 tbsp

heavy cream

Orange gel icing color

Candy corn, about 48 pieces

For garnish (optional):

Small amount of royal icing

Candy corn