Description
Fall flavors meet delicate French baking in these Pumpkin Pie Macarons. Crisp, spiced, and creamy, they’re perfect for cozy evenings or holiday dessert tables.
Ingredients
-
1 cup (120g) almond flour, finely ground
-
1 ¾ cups (200g) powdered sugar
-
3 large egg whites, room temperature
-
¼ cup (50g) granulated sugar
-
½ tsp pumpkin pie spice
-
Orange gel food coloring (optional)
-
½ cup (115g) unsalted butter, softened
-
1 cup (120g) powdered sugar
-
½ cup (120g) canned pumpkin puree
-
½ tsp cinnamon
-
¼ tsp nutmeg
-
¼ tsp ground ginger
-
½ tsp vanilla extract
Instructions
-
Sift together almond flour, powdered sugar, and pumpkin pie spice into a bowl.
-
Beat egg whites until foamy, gradually adding granulated sugar until stiff peaks form. Add food coloring if desired.
-
Gently fold dry ingredients into meringue until batter flows like lava.
-
Pipe 1.5-inch circles onto parchment-lined baking sheets and let rest 30–60 minutes.
-
Preheat oven to 300°F (150°C) and bake for 15–18 minutes. Cool completely.
-
Beat butter until creamy, add powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and vanilla. Mix until smooth.
-
Pair shells of similar size, pipe filling onto one shell, and sandwich with matching shell.
-
Refrigerate for at least 2 hours before serving.
- Prep Time: 15 mins
- Category: Cooking
- Cuisine: American