Print

Pumpkin Spice Macarons Recipe

Pumpkin Spice Macarons Recipe
Print Recipe

★★★★★

4.7 from 14 reviews

Delight in these Pumpkin Spice Macarons, a perfect seasonal treat combining delicate almond meringue shells with a creamy, spiced pumpkin buttercream filling. These festive macarons balance light texture with warm autumn flavors, ideal for holiday gatherings or cozy moments.

Ingredients

Scale

Macaron Shells

  • 100 g almond flour
  • 100 g powdered sugar
  • 5 g pumpkin pie spice
  • 80 g egg whites (room temperature)
  • 80 g granulated sugar
  • Orange food coloring (optional)

Pumpkin Buttercream Filling

  • 200 g unsalted butter (room temperature)
  • 250 g powdered sugar
  • 2 tbsp pumpkin puree
  • 1 tsp vanilla extract

Instructions

  1. Preheat and prepare: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to ensure effortless removal of macarons after baking.
  2. Sift dry ingredients: Sift together almond flour, 100 g powdered sugar, and pumpkin pie spice into a large bowl to remove lumps and create a uniform mixture.
  3. Whip meringue: In a clean, grease-free bowl, whip the room temperature egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form. Add orange food coloring if using for a festive look.
  4. Combine mixtures: Gently fold the dry mixture into the meringue, carefully folding to maintain airiness without deflating. Fold until the batter is smooth and flows like lava.
  5. Pipe macarons: Transfer the batter into a piping bag fitted with a round tip and pipe small, evenly sized circles onto the parchment-lined baking sheets. Tap sheets firmly against the counter to release air bubbles.
  6. Rest the shells: Let the piped macarons sit at room temperature for 30-40 minutes until a skin forms and they are no longer sticky to the touch.
  7. Bake shells: Bake in the preheated oven for 12-14 minutes. Remove and allow to cool completely on the baking sheets before handling.
  8. Make pumpkin buttercream: Beat butter until creamy. Gradually add powdered sugar and continue beating until smooth. Mix in pumpkin puree and vanilla extract until fully combined.
  9. Assemble macarons: Match macaron shells by size. Pipe the pumpkin filling onto one shell and sandwich with the other. Press gently to secure.
  10. Mature macarons: Store sandwiches in an airtight container in the refrigerator for at least 24 hours to develop flavor and texture. Bring to room temperature before serving for best taste.

Notes

  • Ensure egg whites are at room temperature for better meringue volume.
  • Folding should be gentle but thorough to avoid deflating the mixture.
  • Resting the macarons before baking is crucial to forming the signature smooth top and feet.
  • Refrigerating for 24 hours enhances flavor melding and texture.
  • Use fresh pumpkin puree for best pumpkin flavor; avoid canned pumpkin pie filling.
  • Orange food coloring is optional and mainly for aesthetic effect.
  • Pipe macarons on baking mats or parchment paper to prevent sticking.

Nutrition

Keywords: pumpkin spice macarons, pumpkin macarons, autumn desserts, pumpkin buttercream, French macarons, seasonal treats

Find it online: https://foodbylina.com/pumpkin-spice-macarons-recipe/