Description
Silky French pumpkin pie macarons blend autumn’s warmth with delicate Parisian elegance. Creamy spiced filling nestled between crisp almond shells promises a luxurious seasonal dessert you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 cup (100 g/3.5 oz) almond flour
- 2 large egg whites, room temperature
- ¼ cup (50 g/1.8 oz) granulated sugar
Spices and Flavoring:
- 1 cup (120 g/4.2 oz) powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
- Orange gel food coloring (optional)
Filling Ingredients:
- ¼ cup (60 g/2.1 oz) unsalted butter, softened
- ½ cup (100 g/3.5 oz) powdered sugar
- 2 tablespoons pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy cream (if needed for consistency)
Instructions
- Meticulously prepare your baking workspace by lining two baking sheets with parchment paper, ensuring a smooth, flat surface for precise macaron creation.
- Create a delicate dry mixture by sifting almond flour, powdered sugar, ground cinnamon, and fragrant nutmeg through a fine-mesh sieve, eliminating any lumpy remnants.
- Transform egg whites into a glossy meringue by whisking with an electric mixer, gradually incorporating granulated sugar until the mixture forms sturdy, voluminous peaks.
- Delicately incorporate the dry ingredients into the meringue using a rubber spatula, employing a gentle folding technique until the batter reaches a perfect lava-like consistency.
- Transfer the silky batter into a piping bag fitted with a round tip, creating uniform 1-inch circular shells onto the prepared baking sheets with smooth, controlled movements.
- Gently tap the baking trays against the countertop to eliminate potential air bubbles and allow the macaron shells to rest at room temperature, developing a protective skin for approximately 45 minutes.
- Preheat the oven to 300F and bake the delicate shells for 13 minutes, watching for the characteristic ruffled feet and pale golden edges, then allow them to cool completely.
- Whip softened butter until creamy and light, then blend in powdered sugar, pumpkin puree, warming spices, and vanilla extract until the filling reaches a smooth, spreadable consistency.
- Carefully pipe the spiced pumpkin filling onto half of the macaron shells, creating delectable sandwich cookies by gently pressing the remaining shells on top.
- Enhance the flavor profile by refrigerating the assembled macarons for a full 24 hours, allowing the filling to meld harmoniously with the delicate shell texture.
Notes
- Achieve smooth macaron shells by carefully sifting dry ingredients and ensuring no lumps remain in the almond flour mixture.
- Control moisture when whipping egg whites by using a clean, grease-free bowl to guarantee perfect meringue formation.
- Master the macaronage technique by folding gently and checking batter consistency – it should flow like slow-moving lava without breaking.
- Use room temperature ingredients to help create more stable and consistent macaron shells with better rise and texture.
- Prevent cracked shells by allowing proper resting time before baking, which helps develop a protective skin on the surface.
- Adapt the recipe for gluten-free diets by confirming almond flour is certified gluten-free and checking all ingredient labels.
- Enhance flavor complexity by experimenting with different spice ratios or adding a pinch of ground ginger for extra warmth.
- Store macarons in an airtight container in the refrigerator for up to 5 days to maintain their delicate texture and rich pumpkin pie filling.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 122
- Sugar: 9g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg