Description
Indulge in a delightful seasonal treat with these Pumpkin Pie Macarons, combining delicate almond meringue shells with spiced pumpkin pie frosting and festive pie crust cutouts for a unique and festive fall dessert.
Ingredients
Scale
Macaron Shells
- 106 grams almond meal
- 106 grams powdered sugar
- 41 grams egg whites (for dry mix)
- 45 grams egg whites (for meringue)
- 115 grams granulated sugar
- 79 grams water
- Dash of cream of tartar or lemon juice (for stabilizing meringue)
- Orange and brown powdered or gel food coloring
Pie Crust
- 1 cup all purpose flour
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 4 tablespoons ice cold water
- Egg white (for brushing)
- Granulated sugar and cinnamon for dusting (optional)
Vanilla Frosting Filling
- 1/2 cup organic shortening or vegan butter (or regular butter)
- 3/4 cups + 2 tablespoons confectioners sugar
- Seeds from 1/4 vanilla bean (or gluten free vanilla extract)
- Pinch of salt
- Dash of non-dairy milk
Pumpkin Pie Frosting Filling
- 1/2 cup shortening (plant based butter or dairy butter)
- 1 tablespoon pumpkin puree
- 1 cup confectioners sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Pumpkin pie spice for dusting
Instructions
- Clean mixing tools: Wipe down the mixing bowl and whisk attachment with vinegar to remove any residue to ensure the egg whites whip properly.
- Measure ingredients: Use a kitchen scale to prep and measure all ingredients accurately for the macaron shells and fillings.
- Prepare piping bag: Fit a piping bag with a round Wilton tip 12 for piping the macarons.
- Line baking sheets: Line two baking sheets with silpat mats or parchment paper to prevent sticking.
- Mix dry ingredients: Combine almond meal and powdered sugar, sift once to remove lumps (discard lumps), then mix to break up remaining clumps.
- Add egg whites and color: Make a well in dry mix, pour 41 grams egg whites in, fold until blended, then add desired orange and brown food coloring until fully incorporated and paste-like. Set aside.
- Make sugar syrup: Heat granulated sugar and water in a pot on medium with a candy thermometer without letting it touch the pot bottom.
- Whip egg whites: When syrup reaches 200°F, whisk 45 grams egg whites in a stand mixer on medium to soft peaks, add cream of tartar or lemon juice to stabilize, then continue whisking.
- Maintain egg whites: If egg whites reach soft peaks before syrup hits 248°F, reduce mixer to low to keep them moving.
- Finish syrup and meringue: Once syrup hits 248°F, remove from heat, quickly increase mixer speed, pour syrup slowly down bowl side into egg whites, then whisk on high until glossy medium peaks form and meringue cools.
- Combine meringue and dry mix: Fold meringue gently into almond mixture in thirds, ensuring full incorporation between additions.
- Macaronage: Fold batter in circular motions at bowl edges and center until smooth with thick ribbons falling off spatula; be careful not to over mix.
- Transfer to piping bag: Fill piping bag with batter.
- Pipe macarons: Pipe 1½ inch rounds about 1 inch apart on baking sheets, holding bag ½ inch above surface steadily.
- Remove air bubbles: Tap sheets three times on counter, pop any surfaced bubbles with a toothpick or scribe.
- Rest shells: Let piped shells rest 20-30 minutes until a skin forms; test by lightly touching to ensure dryness.
- Preheat oven: Set oven to 300°F.
- Bake shells: Place rested shells on middle rack, bake 12-14 minutes until feet form and shells set.
- Cool shells: Remove and let cool 15-20 minutes before peeling from parchment or silpat.
- Repeat baking: Bake remaining batter following same steps.
- Preheat oven for pie crust: Set oven to 375°F.
- Prepare pie crust dough: Combine flour and salt, cut in coconut oil with a pastry cutter, add cold water gradually until dough forms.
- Roll and cut shapes: Roll dough to ½ inch thickness on parchment or floured board, cut with miniature cookie cutters.
- Brush and dust: Brush cutouts with egg white, dust with granulated sugar and cinnamon if desired.
- Bake crusts: Place on baking sheet, bake 10-12 minutes until light golden brown.
- Make vanilla frosting: Beat shortening or butter, confectioners sugar, vanilla bean seeds, pinch of salt, and non-dairy milk until smooth in stand mixer; transfer to piping bag with small star tip (32).
- Make pumpkin frosting: Beat shortening or butter, confectioners sugar, pumpkin puree, pumpkin spice, vanilla, and salt until smooth; transfer to piping bag with large tip (1M).
- Assemble macarons: Match shells by size, place one with feet side up, pipe a swirl of pumpkin frosting, then place a pie crust cutout in center.
- Finish assembly: Pipe another swirl of pumpkin frosting over pie crust, sandwich with second macaron shell feet down.
- Decorate: Pipe small dollop of vanilla frosting on top to mimic whipped cream, dust with pumpkin pie spice.
- Serve and enjoy: Repeat assembly and decoration for all macarons and serve.
Notes
- Ensure all tools and bowl are clean and free of grease to achieve proper meringue peaks.
- Weigh ingredients precisely using a kitchen scale for best macaron results.
- Let the macaron shells rest before baking to form a proper skin which helps develop feet and smooth surface.
- Be cautious not to over mix the macaron batter to avoid flat shells.
- Use a candy thermometer for accuracy in the sugar syrup stage of the meringue.
- You can substitute vegan butter or regular butter depending on dietary preference.
- Allow macarons to cool completely before assembling to prevent frosting melt.
- Store finished macarons in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving for best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired with an American pumpkin pie twist
Nutrition
- Serving Size: 2 macarons
- Calories: 180
- Sugar: 20g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Pumpkin Macarons, Fall dessert, Pumpkin Pie Macarons, Holiday desserts, Pumpkin spice, French macarons
