7. Use a large metal spoon to skim the fat from the surface of the sauce. If making ahead, refrigerate the sauce separately and when the fat congeals, spoon it off the top. 8.

Using a large metal spoon, gently fold in the almond mixture. Carefully spoon the mixture into a piping bag fitted with the size 10 tip for small cookies, or size 12 for larger macaroons.

First, scoop out all of the guts and seeds from your pumpkin. I like to use a large metal spoon for this. Place the whole mess in a bowl. Then remove the pumpkin guts from the seeds.