Description
Delicate pumpkin spice macarons with crisp shells and chewy centers, filled with a creamy spiced filling. These festive French cookies are perfect for autumn treats and holiday gatherings.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- Orange gel food coloring (optional)
- For the cream filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Line two baking sheets with parchment paper or silicone mats. Sift together almond flour, powdered sugar, and pumpkin pie spice. Set aside.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add food coloring if using.
- Gently fold the dry mixture into the egg whites in batches using a spatula. Mix until the batter flows like lava and you can make ribbons that slowly dissolve back into the batter.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch rounds onto prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles.
- Let the macarons sit at room temperature for 30–60 minutes, or until a skin forms and they are no longer sticky to the touch.
- Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating trays halfway through. Let cool completely on the tray before removing.
- For the filling, beat softened butter until smooth. Add powdered sugar, pumpkin pie spice, vanilla, and cream. Beat until fluffy and smooth.
- Pair macarons by size, pipe cream filling onto one shell, and sandwich with the other. Refrigerate in an airtight container for 24 hours to mature for best texture.
Notes
- Use a kitchen scale for best results when measuring ingredients.
- Aging egg whites overnight improves stability, but is optional.
- Macarons can be stored in the fridge for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 14g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg