1-First, prepare the Swiss macarons batter as per your recipe, and add 1 to 2 drops of orange food coloring during the macaronage process to give it a vibrant hue. Place the piping bag in a cup, then brush the inside sides of the bag with orange food coloring to create fun streaks before filling it with the colored batter. Pipe the macaron shells onto your baking sheets and let them rest until completely dry, which helps prevent cracking and ensures smooth, shiny shells.

2-Once the shells are ready, whip the egg whites with cream of tartar until stiff peaks form; for a vegan option, use aquafaba in the same way. Sift almond flour and powdered sugar together to avoid lumps, then gently fold the dry ingredients into the egg whites to keep the batter airy. Pipe the batter onto baking sheets and rest for about 30 minutes to form a skin before baking at 150°C (300°F) for 15-18 minutes.

3-After baking and cooling the shells, prepare the pumpkin brigadeiro by combining 1 can (14 oz) sweetened condensed milk, 1/4 cup pumpkin puree, and 1 tablespoon unsalted butter in a small saucepan over medium heat. Stir continuously for about 10 minutes until the mixture thickens and falls off the spatula in chunks, making sure to avoid burning. Once thickened, remove it to a plate or bowl to cool completely placing it in a shallow dish speeds this up.

4-Fill a piping bag fitted with a round tip with the cooled brigadeiro and pipe it onto one macaron shell, then sandwich it with another shell. For the seventh step, consider adding flavors like 1/4 to 1/2 teaspoon of pumpkin spice while cooking the brigadeiro for extra depth. Finally, refrigerate the assembled macarons for at least one hour before serving to let the flavors meld.