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Pumpkin Pie Macarons Recipe

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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/pumpkin-pie-macarons-recipe/