Pumpkin Pie Macarons Recipe

Introduction

These Pumpkin Pie Macarons are a delightful twist on a classic fall dessert. Crisp almond shells with a creamy pumpkin pie–spiced filling make for an elegant treat perfect for the season. Let’s create these beautiful and delicious macarons step by step.

Ingredients

• 1 cup (100g) almond flour, finely ground
• 1 cup (100g) powdered sugar
• 2 large egg whites, aged
• 1/4 cup (50g) granulated sugar
• Orange gel food coloring (or a mix of red and yellow)
• Pinch of cream of tartar (optional)
• 1/2 cup (120ml) heavy cream
• 4 ounces (115g) white chocolate, finely chopped
• 1/4 cup (60ml) pumpkin puree (not pumpkin pie filling)
• 1 tablespoon unsalted butter
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: In a food processor, combine the almond flour and powdered sugar. Pulse until very finely ground, then sift the mixture through a fine-mesh sieve into a large bowl, discarding any large pieces.
2. Step 2: Separate the egg whites into a clean, grease-free bowl. Cover loosely with plastic wrap poked with holes and refrigerate for 24-72 hours. Bring to room temperature before using.
3. Step 3: Beat the egg whites with an electric mixer until soft peaks form. Add cream of tartar if using. Gradually add granulated sugar one tablespoon at a time while beating on medium-high speed until stiff, glossy peaks form.
4. Step 4: Add orange gel food coloring a little at a time until you reach a pumpkin orange shade, mixing gently to avoid deflating the meringue.
5. Step 5: Fold the sifted almond flour and powdered sugar mixture gently into the meringue using a rubber spatula. The batter should flow slowly and form a ribbon that disappears in 20-30 seconds.
6. Step 6: Transfer the batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, leaving 1 inch between each.
7. Step 7: Tap the baking sheets firmly on the counter several times to release air bubbles.
8. Step 8: Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface.
9. Step 9: Preheat the oven to 300°F (150°C).
10. Step 10: Bake macarons for 12-15 minutes until they develop “feet” and are firm to the touch.
11. Step 11: Cool macarons completely on the baking sheets before removing.
12. Step 12: Heat heavy cream in a small saucepan over medium heat until just simmering; do not boil.
13. Step 13: Pour hot cream over chopped white chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
14. Step 14: Stir in pumpkin puree, unsalted butter, pumpkin pie spice, vanilla extract, and salt until well combined.
15. Step 15: Cover filling tightly with plastic wrap pressed onto the surface and refrigerate for at least 2 hours or overnight until firm enough to pipe.
16. Step 16: Match macaron shells by size and shape.
17. Step 17: Pipe a generous amount of chilled pumpkin filling onto the flat side of one shell, then sandwich with a matching shell.
18. Step 18: Place assembled macarons in an airtight container and refrigerate for 24 to 48 hours to mature the flavors.
19. Step 19: Remove macarons from the fridge about 30 minutes before serving to bring filling to room temperature.

Tips & Variations

• For best results, age egg whites as directed; this improves meringue stability and macaron texture.
• If you prefer, substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves to customize the flavor.
• Use gel food coloring instead of liquid to avoid altering batter consistency.
• Allow macarons to mature in the fridge to develop a softer, more flavorful filling.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 2 days. Remove them about 30 minutes before serving to let the filling soften. Unfilled macaron shells keep well in an airtight container at room temperature for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh egg whites instead of aged?

Fresh egg whites can be used, but aging them for 1 to 3 days helps reduce moisture content and improves meringue stability for better macarons.

What if my macaron shells crack or don’t develop feet?

Cracked shells often result from under-mixing or over-mixing the batter, or insufficient resting time before baking. Make sure to fold batter to the correct consistency and allow shells to dry until a skin forms before baking.

Pumpkin Pie Macarons Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

Pumpkin Pie Macarons are delicate French meringue cookies with a light, crisp shell and a creamy pumpkin-spiced white chocolate ganache filling. These festive treats combine the classic fall flavors of pumpkin pie with the elegant texture of macarons, perfect for holiday celebrations or any special occasion.

• Author: Rico
• Prep Time: 30 minutes (plus 24-72 hours for egg white aging and 2+ hours chilling)
• Cook Time: 12-15 minutes
• Total Time: Approximately 26-30 hours including aging and chilling time
• Yield: About 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 1 cup (100g) almond flour, finely ground
• 1 cup (100g) powdered sugar
• 2 large egg whites, aged
• 1/4 cup (50g) granulated sugar
• Orange gel food coloring (or a mix of red and yellow)
• Pinch of cream of tartar (optional)

Pumpkin Pie Filling

• 1/2 cup (120ml) heavy cream
• 4 ounces (115g) white chocolate, finely chopped
• 1/4 cup (60ml) pumpkin puree (not pumpkin pie filling)
• 1 tablespoon unsalted butter
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Almond Flour and Powdered Sugar: In a food processor, combine the almond flour and powdered sugar. Pulse until very finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large pieces to ensure a smooth macaron batter.
2. Age the Egg Whites: Separate the egg whites into a clean, grease-free bowl. Cover loosely with plastic wrap and poke a few holes to allow airflow. Refrigerate for 24-72 hours. Before using, bring the egg whites to room temperature to optimize whipping.
3. Make the Meringue: Using an electric mixer, beat the egg whites until soft peaks form. Add cream of tartar if using. Gradually add granulated sugar one tablespoon at a time, beating on medium-high until stiff, glossy peaks develop, indicating a stable meringue.
4. Add the Food Coloring: Gently fold in orange gel food coloring a little at a time until achieving the desired pumpkin-orange shade. Be careful to avoid overmixing to maintain meringue volume.
5. Macaronage: Add the sifted almond flour and powdered sugar mixture into the meringue. Using a rubber spatula, fold gently to combine. The batter should flow slowly in a ribbon that disappears within 20-30 seconds when lifted.
6. Pipe the Macarons: Transfer batter to a piping bag fitted with a 1/2 inch round tip. Pipe 1.5-inch diameter circles onto baking sheets lined with parchment paper or silicone mats, spacing them about an inch apart.
7. Tap the Baking Sheets: Firmly tap the baking sheets several times on the counter to release air bubbles and help shells settle evenly.
8. Rest the Macarons: Let the piped shells rest at room temperature for 30-60 minutes until a skin forms and they are no longer sticky to the touch.
9. Preheat the Oven: Set oven to 300°F (150°C) and allow it to fully heat before baking.
10. Bake the Macarons: Bake for 12-15 minutes until shells develop characteristic “feet” and are firm when gently touched.
11. Cool the Macarons: Remove from oven and cool completely on baking sheets before removing to avoid cracking.
12. Heat the Heavy Cream: In a small saucepan over medium heat, warm heavy cream just until it starts to simmer. Avoid boiling to prevent scalding.
13. Pour over White Chocolate: Pour hot cream over chopped white chocolate in a heatproof bowl. Let it sit for one minute to soften chocolate.
14. Stir Until Smooth: Gently stir until white chocolate melts and mixture is smooth, creating a glossy ganache base.
15. Add Pumpkin Puree, Butter, and Spices: Stir in pumpkin puree, unsalted butter, pumpkin pie spice, vanilla extract, and a pinch of salt until fully incorporated and smooth.
16. Chill the Filling: Cover filling tightly with plastic wrap pressed onto the surface to prevent skin formation. Refrigerate at least 2 hours or overnight until firm enough to pipe.
17. Match the Macaron Shells: Pair shells by size and shape to ensure uniform sandwiches.
18. Pipe the Filling: Transfer chilled filling to a piping bag and pipe a generous amount onto the flat side of one shell.
19. Sandwich the Macarons: Gently press another shell on top, forming a sandwich without cracking the shells.
20. Mature the Macarons: Place assembled macarons in an airtight container and refrigerate for 24-48 hours to allow flavors to meld and texture to mature.
21. Serve and Enjoy: Remove macarons from refrigerator about 30 minutes before serving to reach ideal texture and flavor.

Notes

• Aging egg whites improves meringue stability and macaron texture.
• Do not skip sifting dry ingredients to prevent lumpy batter.
• Resting the piped batter is crucial to form the skin needed for proper feet and texture.
• Use gel food coloring to avoid adding extra moisture.
• Macarons taste best after maturing in the fridge for at least 24 hours.
• Bring macarons to room temperature before serving for best flavor and texture.
• Handle the shells gently when sandwiching to prevent cracking.

Keywords: pumpkin pie macarons, fall dessert, French macarons, pumpkin spice, white chocolate ganache, holiday treats