Description
Delicate pumpkin spice macarons with creamy filling are the ultimate fall treat, perfect for holiday gatherings or as a gift.
Ingredients
Scale
- ¾ cup (90g) almond flour (finely ground and sifted)
- 1 cup (120g) powdered sugar
- 2 large egg whites (room temperature)
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- Optional: orange gel food coloring
- ½ cup (115g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 2 tbsp canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ½ tsp pumpkin spice blend
Instructions
- Prepare the Dry Ingredients: In a food processor, combine the almond flour and powdered sugar. Pulse a few times until well combined. Sift the mixture through a fine mesh sieve into a bowl, discarding any large bits.
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed using an electric mixer until foamy. Gradually add the granulated sugar, a tablespoon at a time, and increase the speed to high. Beat until stiff peaks form. Add the vanilla extract and food coloring, and mix until just combined.
- Combine Dry and Wet Ingredients: Gently fold the almond flour mixture into the whipped egg whites using a spatula. Be careful not to overmix—aim for a lava-like consistency that flows slowly off the spatula.
- Pipe the Macaron Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (around 1.5 inches in diameter) onto the prepared baking sheets. Tap the baking sheets on the counter to release air bubbles.
- Rest the Shells: Let the piped shells sit at room temperature for 30-60 minutes until they form a skin. They should feel dry to the touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the shells for 15-17 minutes, rotating the baking sheets halfway through. They should have risen slightly and developed their signature ‘feet.’ Let them cool completely before removing from the mat.
- Prepare the Filling: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, then mix in the pumpkin puree, vanilla extract, and pumpkin spice blend until smooth.
- Assemble the Macarons: Match the macaron shells into pairs of similar sizes. Pipe the filling onto one shell and gently sandwich with another. Be careful not to press too hard!
Notes
[‘Always use room temperature egg whites and softened butter for optimal results.’, ‘Sift dry ingredients to ensure smooth shells and prevent lumps.’, ‘Do not overmix the batter to avoid flat, cracked macarons.’, “Rest the shells to form a skin and achieve ‘feet.'”, ‘Monitor oven temperature to prevent overbaking.’]
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 8
- Sodium: 10
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 9
- Fiber: 0.5
- Protein: 1
Keywords: Pumpkin spice, macarons, fall dessert, autumn treat, holiday baking, gluten-free dessert