When the leaves start changing color and the air turns crisp, it’s time to embrace the flavors of fall. Nothing says autumn like the warm spices of pumpkin pie. But have you ever thought about enjoying those flavors in a new way? That’s where Pumpkin Pie Macarons come in. These sweet little meringue cookies are not only beautiful but also delicious, combining the classic taste of pumpkin pie with the delicate texture of macarons. Making macarons might seem difficult, but with this straightforward recipe, you’ll find that they can be quite easy to make. Let’s dive into why you should make these delightful treats and how to do it!
Why Make This Recipe
Pumpkin Pie Macarons are a brilliant way to celebrate the fall season. They are perfect for gatherings, holidays, or simply as a sweet treat for yourself. The flavors of pumpkin spice combined with a smooth filling give your taste buds a delightful experience. Moreover, homemade macarons are not only fresher but can also be customized to your liking.
If you want to impress your friends and family, these macarons are a great choice. They look elegant and sophisticated, making them ideal for special occasions. Plus, making these little treats can be a fun activity! Don’t worry if you haven’t made macarons before; following the steps in this guide will ensure your success.
How to Make Pumpkin Pie Macarons
Ingredients
To make your Pumpkin Pie Macarons, you’ll need the following ingredients:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 grams of egg whites (for the macaron shell)
- 45 grams of egg whites (for the meringue)
- 115 grams of granulated sugar
- 79 grams of water
- Dash of cream of tartar or lemon juice (for stabilizing)
- Orange and brown powdered or gel food coloring
- 1 cup all-purpose flour
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 4 tablespoons ice-cold water
- Granulated sugar and cinnamon for dusting (optional)
- 1/2 cup organic shortening or vegan butter (you can also use regular butter)
- 3/4 cup + 2 tablespoons confectioners sugar
- Seeds from 1/4 vanilla bean (or gluten-free vanilla)
- Pinch of salt
- Dash of non-dairy milk
- 1 tablespoon pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla
- A pinch of salt for the filling mixture
Directions
Clean Your Tools: Start by cleaning your mixing bowl and whisk attachment with vinegar. This helps remove grease and ensures that your mixture will whip well.
Prep Ingredients: Measure all the ingredients using a kitchen scale for best accuracy. It’s important to be precise with your measurements.
Prepare Piping Bag: Take a piping bag and fit it with a round tip. This will be used to pipe the macaron shells.
Line Baking Sheets: Line two baking sheets with a silpat mat or parchment paper. This prevents the macarons from sticking.
Mix Dry Ingredients: In a bowl, combine the almond meal and powdered sugar. Sift them together to break up any clumps and to ensure a smooth texture.
Add Egg Whites: Make a well in the center of the dry mix and pour in the 41 grams of egg whites. Fold the mixture gently until blended. Be careful not to over-mix.
Add Food Coloring: Add the orange and brown food coloring to the mixture. Adjust the color until it reaches your desired shade and set aside.
Prepare Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Heat this mixture until it reaches 200 degrees F (93 degrees C).
Whip Egg Whites: In a different bowl, whisk the 45 grams of egg whites to soft peaks. Add a dash of cream of tartar. This will help stabilize the meringue.
Add Syrup to Meringue: When the sugar syrup reaches 248 degrees F (120 degrees C), carefully pour it into the whipped egg whites. Continue mixing until glossy peaks form. This can take a few minutes.
Combine Mixtures: Gently fold the meringue into the almond meal mixture. Be careful not to deflate the meringue too much. The mixture should flow slowly off the spatula.
Pipe Macarons: Transfer the mixture into the piping bag. Pipe rounds onto the lined baking sheets, leaving some space between them.
Rest Macarons: Let the piped macarons rest until a skin forms. This usually takes about 30 minutes. They should not stick to your finger when touched.
Bake: Preheat the oven to 300 degrees F (150 degrees C). Bake the macarons for 12-14 minutes. They should have risen and formed a foot.
Cool: Once baked, remove the macarons from the oven and let them cool completely on the baking sheets.
Make Pie Crust: For the pie crust, mix the all-purpose flour and salt in a bowl. Cut in the coconut oil until it resembles coarse crumbs. Add the ice-cold water to form a dough.
Roll and Cut Shapes: Roll out the dough and cut shapes as desired. Brush with egg whites and dust with granulated sugar and cinnamon, if desired. Bake until golden.
Prepare Fillings: In a bowl, mix the shortening or butter with confectioners’ sugar, non-dairy milk, and vanilla until smooth. This will be your vanilla frosting.
Make Pumpkin Filling: In another bowl, mix the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and a pinch of salt until well combined.
Assemble Macarons: To assemble, take one macaron shell, fill it with the pumpkin filling, and then top with vanilla frosting. Place another shell on top to create a sandwich.
Storage: Store finished macarons in an airtight container to keep them fresh.
How to Serve Pumpkin Pie Macarons
Serving these delicious Pumpkin Pie Macarons can be quite simple. They can be enjoyed as a delightful snack or dessert at any gathering. Simply place them on a beautiful plate and share with friends and family. You can also serve them with a cup of tea or coffee to enhance the flavors. For special occasions, consider garnishing them with a sprinkle of cinnamon or a drizzle of chocolate for added flair.
How to Store Pumpkin Pie Macarons
To keep your Pumpkin Pie Macarons fresh, store them in an airtight container at room temperature for up to two days. If you wish to keep them for a longer time, you can refrigerate them for up to a week. For the best texture, let them come to room temperature before serving. Alternatively, macarons can be frozen for longer storage. Place them in a single layer in an airtight container separated by parchment paper, then freeze for up to a month.
Tips to Make Pumpkin Pie Macarons
Measure Accurately: Use a kitchen scale to measure your ingredients. Precision is important in baking, especially with macarons.
Age Your Egg Whites: If possible, age your egg whites for a day prior to using them. This helps improve the meringue structure.
Keep Everything Clean: Make sure your mixing bowl and whisk attachment are clean and free of grease. This helps the egg whites whip properly.
Fold Gently: When combining the meringue and almond mixture, be gentle. Over-mixing can lead to flat macarons.
Practice Piping: If you’re new to piping, practice on parchment paper before piping on the baking sheet. This helps improve your technique.
Experiment with Colors: Don’t hesitate to mix different colors to give your macarons a fun twist!
Variation
You can easily change up your Pumpkin Pie Macarons by switching the filling. Try adding a different flavor of filling such as chocolate ganache or caramel for a unique taste. You can also experiment with different food coloring to match seasonal themes or special occasions.
FAQs
Can I make macarons ahead of time?
Yes! You can make the shells ahead of time and store them in an airtight container in the fridge or freezer. Just fill them on the day you plan to serve.Why did my macarons crack?
Cracked macarons are usually a result of not allowing them to rest long enough before baking. Be sure to let them develop a skin before placing them in the oven.Can I use regular butter instead of shortening?
Yes! You can use regular unsalted butter in place of shortening, though it may change the texture slightly. It adds a rich flavor that some people prefer.
With this thorough guide, you now have everything you need to make wonderful Pumpkin Pie Macarons that capture the essence of autumn. Enjoy the fun of baking, and most importantly, enjoy delicious treats!
Pumpkin Pie Macarons
Ingredients
Method
- Clean your mixing bowl and whisk attachment with vinegar.
- Measure all the ingredients using a kitchen scale for best accuracy.
- Prepare a piping bag fitted with a round tip.
- Line two baking sheets with a silpat mat or parchment paper.
- In a bowl, combine almond meal and powdered sugar, sift together.
- Make a well in the center of the dry mix and add 41 grams of egg whites. Fold carefully.
- Add food coloring to reach your desired shade.
- In a saucepan, combine granulated sugar and water; heat until it reaches 200°F.
- Whisk 45 grams of egg whites to soft peaks with a dash of cream of tartar.
- Add the hot syrup to the meringue and continue mixing until glossy peaks form.
- Gently fold the meringue into the almond meal mixture.
- Transfer the mixture into the piping bag and pipe rounds onto the baking sheets.
- Let the macarons rest until a skin forms (about 30 minutes).
- Preheat the oven to 300°F and bake for 12-14 minutes.
- Let the macarons cool completely on the baking sheets.
- Mix all-purpose flour and salt in a bowl. Cut in coconut oil.
- Add ice-cold water to form a dough; roll and cut shapes as desired.
- In another bowl, mix shortening or butter with confectioners' sugar, non-dairy milk, and vanilla until smooth.
- In another bowl, mix pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and a pinch of salt until well combined.
- Take one macaron shell, fill it with pumpkin filling, and add vanilla frosting.
- Top with another macaron shell to create a sandwich.
- Store finished macarons in an airtight container.