Pumpkin Pie Macarons Recipe
Delight in these festive Pumpkin Pie Macarons, featuring delicate almond meringue shells flavored with pumpkin pie spice and filled with a creamy, spiced pumpkin cream cheese filling. Perfectly balanced with a smooth, vibrant orange-hued batter, these macarons are a seasonal treat that combines classic French technique with autumnal flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes plus 24 hours refrigeration
- Yield: Approximately 20-24 macarons (10-12 sandwiches) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Macaron Shells
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- Orange gel food coloring, as needed
Filling
- 1/2 cup cream cheese, softened
- 1/4 cup pumpkin puree
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
Instructions
- Sift dry ingredients: Sift together the powdered sugar and almond flour to ensure a smooth and lump-free mixture for the macaron shells.
- Whip egg whites: Beat the egg whites to soft peaks, then gradually add the granulated sugar and continue beating until stiff peaks form. This creates the meringue base for the shells.
- Fold dry mixture and spice: Gently fold the sifted almond flour mixture and pumpkin pie spice into the whipped egg whites, careful not to deflate the meringue.
- Add coloring and mix: Incorporate orange gel food coloring as desired and fold until the batter flows like lava, indicating proper macaronage consistency.
- Pipe the shells: Transfer the batter to a piping bag and pipe rounds onto baking sheets lined with parchment paper.
- Rest the shells: Tap the baking sheets to remove air bubbles, then let the shells rest at room temperature until a skin forms on the surface, approximately 30 to 60 minutes.
- Bake: Preheat the oven to 300°F (150°C) and bake the shells for 15 minutes. Remove and allow them to cool completely on the baking sheet.
- Prepare the filling: Beat together the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
- Assemble the macarons: Pipe or spread the pumpkin cream cheese filling onto the flat side of one macaron shell and sandwich it with another shell.
- Refrigerate: Place the assembled macarons in the refrigerator for at least 24 hours to allow flavors to meld and texture to improve before serving.
Notes
- Allowing the macaron shells to rest until a skin forms is crucial for the classic smooth tops and preventing cracks during baking.
- Use room temperature egg whites for better volume when whipping.
- The 24-hour refrigeration step helps the flavors meld and softens the macaron shells for the perfect bite.
- Adjust the amount of food coloring to achieve your preferred shade of orange without affecting batter consistency.
- Store leftover macarons in an airtight container in the refrigerator for up to 3 days.
Keywords: pumpkin pie macarons, pumpkin macarons, fall desserts, French macarons, pumpkin spice treats, cream cheese filling
Find it online: https://amayaharis.com/pumpkin-pie-macarons-recipe/
