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Pumpkin Pie Macarons

Pumpkin Pie Macarons: A Cozy Autumn Treat to Impress

These Pumpkin Pie Macarons combine the sweet, chewy texture of almond flour shells with a spiced pumpkin filling.
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 2 cups Almond Flour Use finely ground for best texture.
  • 2 cups Powdered Sugar Can substitute with erythritol for sugar-free.
  • 3 large Egg Whites Aged and at room temperature.
  • 1 cup Granulated Sugar Essential for stabilizing egg whites.
  • 1 teaspoon Ground Cinnamon Adds warm flavor.
  • 1 teaspoon Ground Nutmeg Fresh grated delivers better taste.
  • 1 teaspoon Ground Ginger Optional for extra warmth.
  • 1 pinch Salt Balances sweetness.
  • 1 drop Orange Gel Food Coloring Optional for festive color.
For the Filling
  • ½ cup Pumpkin Puree Fresh or canned works well.
  • ½ cup Unsalted Butter Softened, can substitute with coconut oil.
  • 1 teaspoon Vanilla Extract Homemade is always better!
  • 2 cups Powdered Sugar No recommended substitutions for best consistency.

Equipment

  • Mixing Bowl
  • piping bag
  • baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. Sift together almond flour, powdered sugar, ground cinnamon, nutmeg, ginger, and salt in a mixing bowl.
  3. Whip aged egg whites until frothy, then gradually add granulated sugar and whip until stiff peaks form.
  4. If desired, fold in orange gel food coloring.
  5. Gently fold the dry ingredients into the whipped egg whites until the batter flows smoothly.
  6. Pipe 1.5-inch circles on the prepared baking sheets.
  7. Allow piped shells to rest at room temperature for 30-60 minutes until they form a dry skin.
  8. Bake for 15-20 minutes, rotating trays halfway through.
  9. Cool shells on the sheets for 10 minutes, then transfer to wire racks to cool completely.
  10. Beat together filling ingredients until smooth and creamy.
  11. Pipe filling onto half of the cooled shells and sandwich with the other halves.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg

Notes

Ensure egg whites are aged and at room temperature for maximum volume. Avoid overfolding the batter to maintain the ideal macaron structure.

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