Print

Pumpkin Pie Macarons

Pumpkin Pie Macarons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the autumn-inspired delight of Pumpkin Pie Macarons, where the classic flavors of pumpkin pie are artfully encapsulated in delicate French cookies. These treats are a perfect balance of crispy shells and creamy filling, making them an impressive addition to any gathering or a cozy night in. With warm spices and a touch of sweetness, they embody the essence of fall while being versatile enough to enjoy year-round. Whether for Thanksgiving celebrations or just a sweet craving, these macarons are sure to be a hit with friends and family.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Start by preheating your oven to 300°F (150°C) and lining baking sheets with parchment paper.
  2. In a bowl, sift together almond meal and powdered sugar.
  3. In a separate bowl, whip egg whites until soft peaks form; gradually add granulated sugar to create a glossy meringue.
  4. Gently fold the meringue into the dry mixture until combined.
  5. Pipe rounds onto the prepared sheets and let them rest until they form a skin.
  6. Bake for 12–14 minutes until feet develop and shells are firm.
  7. For the filling, mix coconut oil, shortening, confectioners' sugar, vanilla seeds, pumpkin puree, and pumpkin pie spice until smooth.
  8. Assemble by sandwiching filling between two macaron shells.

Nutrition