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Pumpkin Pie Macarons

These delightful Pumpkin Pie Macarons capture the essence of autumn with the warm spices of pumpkin pie combined with the delicate texture of macarons. Perfect for gatherings or a sweet treat for yourself!
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Fall, French
Calories: 90
Ingredients Method Notes

Ingredients
  

Macaron Shell Ingredients
  • 106 grams almond meal
  • 106 grams powdered sugar
  • 41 grams egg whites (for the macaron shell)
  • 45 grams egg whites (for the meringue)
  • 115 grams granulated sugar
  • 79 grams water
  • Dash of cream of tartar or lemon juice For stabilizing
  • Orange and brown powdered or gel food coloring
Filling Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup coconut oil
  • 1/4 teaspoon salt
  • 4 tablespoons ice-cold water
  • 1/2 cup organic shortening or vegan butter Can also use regular butter
  • 3/4 cup+2 tablespoons confectioners sugar
  • seeds from 1/4 bean vanilla Or gluten-free vanilla
  • pinch salt
  • dash non-dairy milk
  • 1 tablespoon pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla
  • pinch salt for the filling mixture
Optional Toppings
  • Granulated sugar and cinnamon for dusting Optional

Method
 

Preparation
  1. Clean your mixing bowl and whisk attachment with vinegar.
  2. Measure all the ingredients using a kitchen scale for best accuracy.
  3. Prepare a piping bag fitted with a round tip.
  4. Line two baking sheets with a silpat mat or parchment paper.
  5. In a bowl, combine almond meal and powdered sugar, sift together.
Making the Macaron Mixture
  1. Make a well in the center of the dry mix and add 41 grams of egg whites. Fold carefully.
  2. Add food coloring to reach your desired shade.
  3. In a saucepan, combine granulated sugar and water; heat until it reaches 200°F.
  4. Whisk 45 grams of egg whites to soft peaks with a dash of cream of tartar.
  5. Add the hot syrup to the meringue and continue mixing until glossy peaks form.
  6. Gently fold the meringue into the almond meal mixture.
Piping and Baking
  1. Transfer the mixture into the piping bag and pipe rounds onto the baking sheets.
  2. Let the macarons rest until a skin forms (about 30 minutes).
  3. Preheat the oven to 300°F and bake for 12-14 minutes.
  4. Let the macarons cool completely on the baking sheets.
Preparing the Filling
  1. Mix all-purpose flour and salt in a bowl. Cut in coconut oil.
  2. Add ice-cold water to form a dough; roll and cut shapes as desired.
  3. In another bowl, mix shortening or butter with confectioners' sugar, non-dairy milk, and vanilla until smooth.
  4. In another bowl, mix pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and a pinch of salt until well combined.
Assembly
  1. Take one macaron shell, fill it with pumpkin filling, and add vanilla frosting.
  2. Top with another macaron shell to create a sandwich.
  3. Store finished macarons in an airtight container.

Notes

For best results, store macarons in an airtight container and let them come to room temperature before serving. You can customize fillings and colors for seasonal themes.