Pumpkin Macarons
User Reviews
5
Pumpkin Macarons
Description
Pumpkin Macarons combine delicate meringue shells made from whipped egg whites, almond flour, and powdered sugar with warm spices including cinnamon, ginger, nutmeg, allspice, and instant espresso powder. The batter is carefully folded to a marshmallow-like texture and piped into rounds, then rested to form a dry skin before baking at a low temperature to maintain tenderness and achieve crisp edges. Tapping the baking sheet removes air bubbles, ensuring smooth shells.
The accompanying buttercream blends softened butter with pureed pumpkin, powdered sugar, vanilla, and the same warming spices for a cohesive flavor profile. The icing is piped between two macaron shells to assemble each cookie, resulting in a balance of light, airy texture and rich, spiced filling. The espresso note adds subtle depth, complementing the pumpkin’s natural sweetness.
These macarons require some planning, including aging egg whites in the refrigerator for a few days and allowing the assembled cookies to mature chilled overnight. This resting enhances texture contrast between crisp shell and soft interior, while the filling softens the cookie lightly. Serving them after this resting period will deliver the classic macaron mouthfeel with nuanced spices suitable for fall-themed occasions.
Attention to room temperature eggs and gentle folding are keys to success, as is resting the piped batter to prevent cracked shells. A silpat or parchment lining aids in even baking. The recipe demands patience but results in sophisticated seasonal macarons with a creamy pumpkin buttercream center.
Ingredients
For the Cookie
- 4 egg room temperature, white
- 1 cup almond flour
- 1/4 cup granulated sugar
- 2 cups powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp instant espresso
- 1/4 tsp allspice
For the Buttercream
- 1/2 cup butter softened
- 1/4 cup pumpkin pureed
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp instant espresso
- 1 pinch nutmeg
- 1 pinch allspice
- 1 pinch ginger
Instructions
For the Cookie
- Beat egg whites until foamy, then add white sugar and beat until stiff peaks form.
- Sift almond flour and powdered sugar in large bowl.
- Fold flour/sugar mixture into the egg white mixture. (about 50 folds! Your batter should be marshmallowy and flow slowly. You're trying to crush the air bubbles in so your cookies aren't holly when baked)
- Transfer batter to a pastry bag.
- Pipe out one inch rounds on a baking sheet lined with silpat or parchment paper. Lift the baking sheet about six inches off the counter, drop it, then repeat. This is done to remove unwanted air bubbles.
- Allow to rest uncovered for about 40 minutes.
- Bake at 300F for 20 minutes.
For the Buttercream
- Cream the butter and pumpkin puree.
- Add in the sugar and spices.
- Mix well and scrape down side of bowl.
- Add vanilla and mix well.
For the Assembly
- Pipe a dollop on the back of a cookie and sandwich together.
Notes
- Fold the batter until it has a marshmallow-like texture that slowly drizzles back into the bowl.
- Age egg whites in the refrigerator for a few days to enhance meringue stability.
- Tap the baking sheet firmly after piping to remove air bubbles from the batter.
- Allow piped shells to rest until dry to the touch before baking to prevent cracking.
- Use room temperature eggs to achieve proper meringue volume.
- Age assembled macarons in the refrigerator at least one day to soften the filling and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36macarons
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1macaron | |
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4.5g | 7% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 40mg | 2% |
| Potassium | 9mg | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 600IU | 12% |
| Calcium | 20mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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