Pumpkin Pie Macarons Recipe

Introduction

Pumpkin Pie Macarons are the ultimate fall treat. Light, chewy, and filled with spiced pumpkin cream, they make every bite feel special. These delicate French cookies bring the flavors of pumpkin pie into an elegant, bite-sized dessert.

Ingredients

• 1 cup (100g) almond flour
• 1 1/2 cups (150g) powdered sugar
• 3 large egg whites (90g)
• 1/3 cup (70g) granulated sugar
• 1/4 cup (60g) pumpkin purée
• 4 tbsp (56g) unsalted butter, softened
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Step 1: Sift the almond flour and powdered sugar together into a large bowl to remove lumps and combine the dry ingredients evenly.
2. Step 2: In a separate clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks develop and the meringue is glossy.
3. Step 3: Gently fold the dry mixture into the meringue using a spatula. Mix until the batter flows like thick ribbons when lifted.
4. Step 4: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper. Tap the baking sheets firmly against the counter to release any air bubbles.
5. Step 5: Allow the piped shells to rest at room temperature for 30 to 45 minutes until they form a dry skin that is no longer sticky to the touch.
6. Step 6: Preheat your oven to 300°F (150°C). Bake the shells for 14 to 16 minutes. Let them cool completely on the baking sheets before handling.
7. Step 7: For the filling, beat the softened butter, pumpkin purée, pumpkin pie spice, vanilla extract, and a pinch of salt together until smooth and creamy.
8. Step 8: Pipe the pumpkin filling onto the flat side of half the macaron shells. Sandwich with the remaining shells to form pairs.
9. Step 9: Chill the assembled macarons in the refrigerator for 24 hours to allow the flavors to meld before serving.

Tips & Variations

• Make sure to age your egg whites by leaving them out overnight for better meringue stability and height.
• Use a toothpick to pop any large air bubbles on the piped shells before resting.
• For extra flavor, try adding a teaspoon of cinnamon or ginger to the filling mixture.
• If pumpkin purée is unavailable, use canned pumpkin or squash purée as a substitute.

Storage

Store pumpkin pie macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. They can also be frozen for up to 1 month; thaw in the refrigerator overnight and then warm slightly at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells up to 2 days in advance and store them in an airtight container. Assemble them with filling just before serving for the freshest taste.

What if my macarons crack or don’t develop “feet”?

Macarons need proper drying time before baking to develop their characteristic feet. Ensure the piped shells rest until they form a dry skin. Oven temperature and humidity also affect results, so use an oven thermometer and avoid baking on very humid days.

Pumpkin Pie Macarons Recipe

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Pumpkin Pie Macarons are a delightful fall-inspired treat featuring light, chewy almond meringue shells filled with a spiced pumpkin cream. These elegant macarons combine the classic French dessert technique with seasonal flavors, making every bite a special autumn celebration.

• Author: lina
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: Approximately 20 macarons 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 1 cup (100g) almond flour
• 1 1/2 cups (150g) powdered sugar
• 3 large egg whites (90g)
• 1/3 cup (70g) granulated sugar

Pumpkin Filling

• 1/4 cup (60g) pumpkin purée
• 4 tbsp (56g) unsalted butter, softened
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Sift Dry Ingredients: Sift the almond flour and powdered sugar together to remove lumps and ensure a smooth, fine mixture for the macaron shells.
2. Whip Egg Whites: Beat the egg whites until they reach stiff peaks, gradually adding the granulated sugar to create a stable meringue.
3. Fold Mixture: Gently fold the dry sifted ingredients into the meringue until the batter flows like thick ribbons, signaling the perfect macaronage consistency.
4. Pipe Shells: Pipe 1.5-inch circles of the batter onto lined baking sheets. Tap the baking sheets to release any air bubbles trapped inside the batter.
5. Rest Shells: Let the piped shells rest at room temperature for 30 to 45 minutes until they develop a dry, touchable surface, which helps form the characteristic macaron feet during baking.
6. Bake Shells: Preheat the oven to 300°F (150°C) and bake the shells for 14 to 16 minutes. Let them cool completely after baking before filling.
7. Make Filling: Beat together the softened butter, pumpkin purée, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and creamy for the filling.
8. Assemble Macarons: Pipe the pumpkin filling onto half of the cooled shells, then sandwich with the remaining matching tops carefully.
9. Chill: Refrigerate the assembled macarons for 24 hours before serving to allow flavors to meld and the texture to perfect.

Notes

• Ensure egg whites are at room temperature for better volume when whipping.
• Resting the shells is crucial to develop the macaron’s signature feet during baking.
• Use a fine sieve to sift almond flour and powdered sugar to avoid grainy shells.
• For best flavor, chill macarons for 24 hours before serving to enhance texture and taste.

Keywords: Pumpkin Pie Macarons, Fall Dessert, Pumpkin Spice, French Macarons, Holiday Treats