why make this recipe
Pumpkin Pie Macarons are a delightful twist on the classic French treat. They combine the airy texture of macarons with the warm flavors of pumpkin pie, making them perfect for fall celebrations, Thanksgiving, or any time you crave something sweet. These cookies are not only beautiful but also bring the nostalgia of pumpkin pie with every bite.
how to make Pumpkin Pie Macarons
Ingredients
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 grams of egg whites
- 45 grams of egg whites
- 115 grams of granulated sugar
- 79 grams of water
- Dash of cream of tartar or lemon juice for stabilizing
- Orange and brown powdered or gel food coloring
- 1 cup all-purpose flour
- 1/4 cup coconut oil
- 1/4 tsp salt
- 4 tbsp ice cold water
- Granulated sugar and cinnamon for dusting (optional)
- 1/2 cup organic shortening or vegan butter (you can also use regular butter)
- 3/4 cup + 2 tbsp confectioners sugar
- Seeds from 1/4 vanilla bean (or gluten-free vanilla)
- Pinch of salt
- Dash of non-dairy milk
- 1/2 cup shortening (plant-based butter or dairy butter)
- 1 tbsp pumpkin puree
- 1 cup confectioners sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla
- Pinch of salt
Directions
- Start by cleaning your mixing bowl and whisk attachment with vinegar to remove any residue. This helps the egg whites whisk properly.
- Measure all ingredients with a kitchen scale.
- Prepare a piping bag with a round tip, such as Wilton tip 12.
- Line two baking sheets with a silpat or parchment paper.
- Combine the almond meal and powdered sugar in a bowl. Sift once to remove lumps, discarding any that remain. Mix to break up clumps.
- Make a well in the center of the dry mixture and pour in 41 grams of the egg whites. Fold together until blended. Add the orange and brown food coloring, mixing well until fully combined. The mixture should be paste-like. Set this aside.
- For the sugar syrup, heat the granulated sugar and water in a pot on medium heat, using a candy thermometer. Be careful that the thermometer doesn’t touch the bottom.
- Once the temperature reaches 200°F, place 45 grams of the egg whites into the stand mixer and whisk on medium speed until soft peaks form. Add a drop of lemon juice or a dash of cream of tartar to stabilize.
- If the egg whites are ready before the syrup hits 248°F, reduce mixer speed to low.
- Watch the sugar syrup closely. When it reaches 248°F, remove it from heat.
- Increase the mixer speed to medium and slowly pour the syrup into the meringue while mixing until fully combined. Then, whisk the egg whites and sugar mixture on high until glossy medium peaks form and it cools down.
- Gently fold the finished meringue into the dry mixture in thirds, making sure each third is fully incorporated before adding the next one.
- Start the macaronage process by folding the batter in a circular motion until smooth and thick ribbons run off the spatula. Be careful not to over-mix.
- Transfer the batter to the prepared piping bags and pipe 1 1/2 inch rounds, leaving about one inch apart on the baking sheets.
- Tap the macarons on the counter three times to release air bubbles. Pop any air bubbles that come to the surface with a toothpick.
- Let the macarons rest until they form a skin, about 20-30 minutes. Make sure they are dry to the touch before baking.
- Preheat the oven to 300°F and bake the macarons for 12-14 minutes. Remove them once done and allow them to cool for 15-20 minutes before removing from the silpat or parchment.
- For the pie crust, preheat the oven to 375°F. In a large bowl, combine flour and salt. Cut the coconut oil into the mixture with a pastry cutter.
- Add the ice-cold water one tablespoon at a time until the dough forms.
- Roll out the dough on floured parchment until about 1/2 inch thick. Cut it into festive shapes and brush with egg white. Place on a baking sheet and dust with sugar and cinnamon if desired. Bake for 10-12 minutes or until light golden brown.
- For the filling, mix the shortening or butter with the powdered sugar, non-dairy milk, and vanilla bean seeds until well combined. Set aside.
- Mix the shortening or butter with the powdered sugar, pumpkin puree, pumpkin spice, vanilla, and salt until fully incorporated. Transfer to a piping bag fitted with a large tip.
- To assemble, match up the macaron shells. Pipe a swirl of pumpkin pie frosting onto the base shell, place a pie crust cutout in the center, and top with an additional swirl of frosting. Place the second shell on top, feet side down, and pipe a dollop of vanilla frosting to mimic whipped cream. Dust with pumpkin pie spice and repeat with the remaining macarons.
how to serve Pumpkin Pie Macarons
Serve these macarons on a festive platter at any gathering or holiday table. They are perfect for pairing with a warm cup of coffee or tea, making them an ideal treat for both special occasions and a cozy afternoon snack.
how to store Pumpkin Pie Macarons
Store your Pumpkin Pie Macarons in an airtight container in the refrigerator. They can last for up to five days. For longer storage, consider freezing them. Just make sure to place parchment paper between layers to avoid sticking.
tips to make Pumpkin Pie Macarons
- Make sure your mixing bowl and equipment are completely clean and dry to achieve the best meringue texture.
- Measure all ingredients accurately for consistent results.
- Be patient during the resting period before baking; this helps form the "feet" of the macarons.
variation
Feel free to customize the filling based on your taste. You can use different spices or even add chocolate or caramel for a unique flavor twist.
FAQs
Can I make these macarons gluten-free?
Yes! Use gluten-free all-purpose flour for the pie crust and ensure all other ingredients are gluten-free.
** Can I use fresh pumpkin instead of pumpkin puree?**
It’s better to use canned pumpkin puree to avoid excess moisture, which can affect the macaron’s texture.
How do I know when my macarons are baked?
Look for a dry surface and firm feet. They should not wiggle when gently touched, and they may form slightly golden edges.
Pumpkin Pie Macarons
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free, Vegetarian
Description
A delightful twist on the classic French treat combining the airy texture of macarons with the warm flavors of pumpkin pie, perfect for fall celebrations.
Ingredients
- 106 grams of almond meal
- 106 grams of powdered sugar
- 41 grams of egg whites
- 45 grams of egg whites
- 115 grams of granulated sugar
- 79 grams of water
- Dash of cream of tartar or lemon juice
- Orange and brown powdered or gel food coloring
- 1 cup all-purpose flour
- 1/4 cup coconut oil
- 1/4 tsp salt
- 4 tbsp ice cold water
- Granulated sugar and cinnamon for dusting (optional)
- 1/2 cup organic shortening or vegan butter
- 3/4 cup + 2 tbsp confectioners sugar
- Seeds from 1/4 vanilla bean
- Pinch of salt
- Dash of non-dairy milk
- 1/2 cup shortening (plant-based butter or dairy butter)
- 1 tbsp pumpkin puree
- 1 cup confectioners sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla
- Pinch of salt
Instructions
- Clean mixing bowl and whisk attachment with vinegar to remove residue.
- Measure all ingredients with a kitchen scale.
- Prepare a piping bag with a round tip, and line two baking sheets with silpat or parchment paper.
- Combine almond meal and powdered sugar in a bowl, sift to remove lumps.
- Make a well in the center, add 41 grams of egg whites and food coloring. Mix to form a paste.
- In a pot, heat granulated sugar and water until 248°F.
- Whisk remaining 45 grams of egg whites until soft peaks form, stabilize with lemon juice or cream of tartar.
- Once syrup reaches 248°F, pour into meringue while mixing until glossy medium peaks form.
- Fold meringue into the dry mixture until smooth and thick ribbons form.
- Pipe 1.5-inch rounds onto baking sheets and let rest for 20-30 minutes.
- Preheat oven to 300°F and bake for 12-14 minutes, cool for 15-20 minutes before removing.
- For the crust, combine flour and salt, cut in coconut oil, add ice-cold water until dough forms, roll out and cut into shapes.
- For the filling, mix shortening or butter with powdered sugar, non-dairy milk, and vanilla bean seeds.
- Mix in pumpkin puree, spices, and salt, then transfer to a piping bag.
- Assemble macarons by pipping frosting onto shells, adding pie crust, and topping with another shell, finishing with a dollop of frosting.
Notes
Ensure all equipment is clean and dry for the best meringue texture. Measure all ingredients accurately.