Pumpkin Pie Macarons

Why Make This Recipe

Pumpkin Pie Macarons are a delightful twist on a classic French treat. The combination of flavors brings the warmth of pumpkin spice and cream cheese frosting together in a light, crunchy shell. These macarons are perfect for fall gatherings, dessert tables, or simply enjoying at home. Their unique taste and festive appearance will surely impress your friends and family!

How to Make Pumpkin Pie Macarons

Ingredients

• 1 ¼ cups almond flour
• 1 cup powdered sugar
• 3 large egg whites (room temperature)
• ½ cup granulated sugar
• ½ cup pumpkin puree
• 4 oz cream cheese (softened)
• 1 tsp pumpkin spice

Directions

1. Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper.
2. Sift together the almond flour and powdered sugar in a bowl until smooth.
3. In a separate bowl, whip the egg whites until they are frothy. Gradually add the granulated sugar, continuing to whip until stiff peaks form.
4. Gently fold the dry ingredients into the whipped egg whites until the mixture is smooth and well combined.
5. Pipe small circles onto the prepared baking sheets. Tap the sheets on the counter to release any air bubbles. Let them sit for 30-60 minutes until a skin forms on the surface.
6. Bake for 15-18 minutes, then remove from the oven and let the macarons cool completely on the sheets.
7. For the filling, mix the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin spice until smooth.
8. Pipe the filling onto half of the macaron shells and sandwich with the other half.

How to Serve Pumpkin Pie Macarons

Pumpkin Pie Macarons are best served at room temperature. You can arrange them on a beautiful plate for your guests to enjoy. They are perfect for fall-themed events, Thanksgiving celebrations, or just as a special treat with coffee or tea.

How to Store Pumpkin Pie Macarons

To store your Pumpkin Pie Macarons, place them in an airtight container. They can be kept in the refrigerator for up to five days. For longer storage, you can freeze them. Just make sure to separate layers with parchment paper to prevent them from sticking together.

Tips to Make Pumpkin Pie Macarons

1. Measure your ingredients accurately, especially the almond flour and powdered sugar.
2. Make sure your egg whites are at room temperature for better volume.
3. Don’t skip the resting time before baking; it helps create the feet on your macarons.
4. If you want to add more spice, feel free to increase the amount of pumpkin spice in the filling.

Variation

For a different flavor profile, you can swap the pumpkin puree for apple butter or another fruit preserve. You could also experiment with adding a bit of chocolate to the filling to make a chocolate pumpkin pie macaron.

FAQs

Q: Can I make macaron shells in advance?
A: Yes! You can prepare the macaron shells a day in advance and store them in an airtight container in the refrigerator.

Q: Why did my macarons crack on top?
A: Cracking usually happens due to too much moisture or not allowing the shells to rest long enough before baking. Make sure to follow resting instructions carefully.

Q: Can I use egg substitutes for this recipe?
A: Traditional macarons require egg whites for structure and texture, but there are some egg substitutes available. However, the final texture may vary. If you’re looking for a vegan option, consider using aquafaba (chickpea brine) as a substitute for egg whites.

Pumpkin Pie Macarons

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Delightful Pumpkin Pie Macarons featuring pumpkin spice and cream cheese frosting in a light, crunchy shell, perfect for fall celebrations.

• Total Time: 48 minutes
• Yield: 24 macarons 1x

Ingredients

Scale 1x2x3x

• 1 ¼ cups almond flour
• 1 cup powdered sugar
• 3 large egg whites (room temperature)
• ½ cup granulated sugar
• ½ cup pumpkin puree
• 4 oz cream cheese (softened)
• 1 tsp pumpkin spice

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Instructions

1. Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper.
2. Sift together the almond flour and powdered sugar in a bowl until smooth.
3. In a separate bowl, whip the egg whites until frothy. Gradually add the granulated sugar, continuing to whip until stiff peaks form.
4. Gently fold the dry ingredients into the whipped egg whites until the mixture is smooth and well combined.
5. Pipe small circles onto the prepared baking sheets. Tap the sheets on the counter to release any air bubbles. Let them sit for 30-60 minutes until a skin forms on the surface.
6. Bake for 15-18 minutes, then remove from the oven and let the macarons cool completely on the sheets.
7. For the filling, mix the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin spice until smooth.
8. Pipe the filling onto half of the macaron shells and sandwich with the other half.

Notes

These macarons are best served at room temperature. Store in an airtight container in the refrigerator for up to five days or freeze with parchment paper in between layers.

• Author: nevaeh-hall
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Nutrition

• Serving Size: 1 macaron
• Calories: 120
• Sugar: 8g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 15mg