Description
Delicate French macarons filled with a creamy pumpkin spice buttercream—crisp on the outside, chewy on the inside, and full of warm fall flavor.
Ingredients
Scale
- 1 cup powdered sugar
- 3/4 cup almond flour
- 1/2 tsp pumpkin pie spice
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 4 tbsp unsalted butter, softened
- 1/2 cup powdered sugar (for filling)
- 2 tbsp canned pumpkin puree
- 1/4 tsp pumpkin pie spice (for filling)
- 1/4 tsp vanilla extract (for filling)
Instructions
- Line two baking sheets with parchment or silicone mats.
- Sift powdered sugar, almond flour, and pumpkin pie spice together; discard large bits.
- Beat egg whites until foamy, then gradually add granulated sugar. Continue beating until stiff, glossy peaks form. Mix in vanilla.
- Fold the dry mixture into the meringue until the batter flows like thick lava and forms ribbons.
- Transfer batter to a piping bag and pipe small circles onto baking sheets.
- Tap sheets to release air bubbles and let macarons rest 30–40 minutes until tops form a skin.
- Preheat oven to 300°F (150°C). Bake macarons 14–16 minutes, then cool completely.
- For filling, beat butter until creamy, then add powdered sugar, pumpkin puree, pumpkin spice, and vanilla. Mix until smooth.
- Pipe filling onto half the macaron shells and top with remaining shells.
- Refrigerate filled macarons at least 24 hours for best texture.
Notes
- Resting the shells is essential for forming the characteristic macaron feet.
- Aged egg whites whip more consistently and help stabilize the meringue.
- Macarons taste best after maturing in the fridge for 24–48 hours.
- Ensure pumpkin puree is thick; blot with a paper towel if too watery.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg