Pumpkin Macarons
Light, crisp French macarons filled with creamy pumpkin spice buttercream. These elegant cookies are the perfect fall treat, combining cozy pumpkin flavor with delicate texture. Beautifully decorated with fall leaves for a festive finish.
Equipment
- Kitchen scale (for accuracy)
- Hand Mixer or
- round tip about 1/2 inch
Ingredients
Macaron Shells
- 100 g egg whites about 3 large eggs
- 1 ½ cups almond flour 140 g
- 1 cup powdered sugar 130 g
- ½ cup granulated sugar 90 g
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Orange gel food coloring optional
Pumpkin Spice Buttercream
- ½ cup unsalted butter 1 stick, softened
- 1 ½ cups powdered sugar
- 1 tablespoon pumpkin purée not pumpkin pie filling
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Separate your egg whites and place them, uncovered, in the fridge for 24 hours. This helps release some moisture, which makes a stronger meringue and smoother shells. (Optional, but one of those little extra insurances that really helps!)
- Add almond flour and powdered sugar to a food processor and pulse a few times. Then sift the mixture twice. Not all almond flour is super fine, and this extra step helps create smooth, flawless tops.
- In a clean bowl, beat egg whites until foamy. Add cream of tartar, then slowly sprinkle in granulated sugar while continuing to beat. Whip until stiff, glossy peaks form. Mix in vanilla and orange food coloring if desired.
- Tip: The meringue should hold a sharp, upright peak that doesn’t curl or droop.
- Add one-third of the almond flour mixture to the meringue. Using a silicone spatula, gently fold by scraping around the bowl and cutting through the center. This keeps the air while blending evenly.
- Repeat with the remaining two-thirds in two additions. The batter is ready when it flows like lava — test by making a figure 8 with the spatula. If it doesn’t break, stop folding immediately. (Overmixing can lead to flat shells.)
- Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles onto parchment or silicone mats — try to keep them consistent. Tap the pan firmly on the counter several times to release air bubbles.
- Let the piped shells rest for 30–40 minutes, or until a thin “skin” forms. When you run your finger across, it should feel dry, not tacky.
- Why this matters: Resting helps the tops set, allowing the macarons to rise with their signature feet instead of cracking. (Humidity may affect resting time.)
- Preheat the oven to 300°F (150°C). Bake for 12–15 minutes, rotating the trays halfway through. The shells are done when they no longer wobble when touched.
- Cool for 5–10 minutes on the baking sheet before carefully removing, then transfer to a wire rack.
- Beat butter until light and creamy. Add powdered sugar, pumpkin purée, pumpkin pie spice, cinnamon, vanilla, and a pinch of salt. Whip until fluffy and smooth.
- Pipe the buttercream onto half of the cooled shells. Gently sandwich with the remaining shells. Chill the filled macarons in an airtight container for 24 hours before serving — this helps the flavors develop and the texture set perfectly.
- Decorate with tiny fondant or royal icing fall leaves for a festive finish.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze up to 1 month.
- Tip: Aging egg whites, double-sifting, and resting are the three little “macaron secrets” that make the difference between good and great.
- Humidity check: If your kitchen is humid, resting time may take longer. A fan on low speed nearby can help.
- Decorating idea: Use edible gold dust, royal icing, or fondant leaves for a stunning fall presentation.
Nutrition
Serving: 2cookiesCalories: 142kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 38mgPotassium: 16mgFiber: 1gSugar: 17gVitamin A: 216IUVitamin C: 0.05mgCalcium: 17mgIron: 0.3mg
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