Description
Pumpkin Pie Macarons are the ultimate fall treat. Light, chewy, and filled with spiced pumpkin cream, they make every bite feel special.
Ingredients
-
1 cup (100g) almond flour
-
1 1/2 cups (150g) powdered sugar
-
3 large egg whites (90g)
-
1/3 cup (70g) granulated sugar
-
1/4 cup (60g) pumpkin purée
-
4 tbsp (56g) unsalted butter, softened
-
1 tsp pumpkin pie spice
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
-
Sift almond flour and powdered sugar together.
-
Whip egg whites to stiff peaks while adding granulated sugar gradually.
-
Fold dry mixture into meringue until batter flows like thick ribbons.
-
Pipe 1.5 inch circles onto lined baking sheets and tap to release bubbles.
-
Rest shells for 30–45 minutes until dry to the touch.
-
Bake at 300°F (150°C) for 14–16 minutes and cool completely.
-
Beat butter, pumpkin purée, spice, vanilla, and salt to make filling.
-
Pipe filling onto half the shells and sandwich with matching tops.
-
Chill for 24 hours before serving.
- Prep Time: 15 mins
- Cook Time: 25mins