Preheat your oven to 325 degrees F.  Pulse the almond flour, pecan flour, salt, pumpkin pie spice, and confectioner’s sugar in the bowl of a food processor 4 times for 4 seconds each time.  Sift the mixture with the powdered egg whites.  Stir in ¼ cup (57 grams) of the aged egg whites to form a thick paste, mix with a wooden spoon.

Put the remaining ¼ cup (57 grams) of egg whites in a electric stand mixer with a wire whisk attachment.  Whisk the egg whites on medium speed until FOAMY/SOFT PEAKS form.  Meanwhile, heat the granulated sugar and water in a small saucepan over medium-high heat, and cook without stirring until the sugar syrup reaches the beginning of the soft ball stage (test this by removing a drop of the mixture on a heat proof spatula.  Drop a drop of the mixture and if it forms a half circle and the bottom edges are still domed, then it is ready to go.  If the mixture is still runny, and doesn’t stay in a soft form, it needs a little longer.)  Once it hits the soft ball stage IMMEDIATELY remove it from the heat, and slowly pour the hot syrup down the side of the mixer bowl into the soft peaked egg whites as it mixes on a medium speed.  Continue to whisking the mixture until the meringue forms a medium to stiff peak so it is marshmallow-like. About 3-5 minutes. Do NOT over whip or it will cause the cookie to crack when cooked!

Fold the meringue mixture one-third at a time into the dry ingredient paste (BE DELICATE!).  It will gradually lighten it and make a smooth batter.   Don’t mix too much or the macarons will crack.  To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula.  If it retains a three-dimensional shape, fold it again.  When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in a continuous drip. (It should be like lava, if it is too stiff it won’t get a nice three-dimensional look)

Pipe the macarons into 1 1/2 inch circles and 1 ½ inches apart on a silicon baking sheet lined (or parchment paper lined) pan. Pipe 1 ½ inch circles with a ½ inch round piping tip.  Use the hand you write with to squeeze the top of the bag, and the other hand to guide you to the next circle. Twist with your wrist, and move out without moving up. After piping all the circles, be sure to remove the excess air bubbles by slamming the pan onto the counter (holding it 6” above the table then slamming it down 6 times)  Let the macarons air dry at room temperature for ½ hour (*can take longer if raining) until a skin/crust forms.  Bake 1 sheet pan at a time on the middle rack of the oven for 13-14 minutes (less for convection) (for 1 ½ inch size) until the macarons just come off the baking sheet when you lift them by grasping their sides (the centers will have risen, and will not have any dark indentations).  If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open.  Cool completely on a wire rack before filling.