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.