1. For the whites: the day before, separate your eggs and store the whites at room temperature in a covered container. (If you want to use 48-hour egg whites, store them in the fridge.) In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam with the saffron, gradually adding the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macarons won't work.

2. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve.

3. Add them to the meringue, give it a quick fold to break some of the air, and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. (The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.)

4. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper-lined baking sheets.

5. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to 1 hour to harden their shells a bit and bake for 8 to 10 minutes, depending on their size. Let cool.

6. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily due to the moisture. (Don't let them sit like this too long or they will become soggy.) Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

7. For the filling, in a medium bowl, mix the cream cheese, pumpkin and cloves until completely incorporated.

8. Fill a pastry bag with this mixture and pipe onto half the shells and top with another shell.