Ingredients
Scale
- 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
Instructions
- Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar in a bowl until smooth.
- In a separate bowl, whip the egg whites until frothy. Gradually add the granulated sugar, continuing to whip until stiff peaks form.
- Gently fold the dry ingredients into the whipped egg whites until the mixture is smooth and well combined.
- 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.
- Bake for 15-18 minutes, then remove from the oven and let the macarons cool completely on the sheets.
- For the filling, mix the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin spice until smooth.
- 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.
- 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