Description
Pumpkin Pie Macarons offer a delightful twist on classic French macarons, infused with the warm, comforting flavors of pumpkin pie. These treats are perfect for fall gatherings or any occasion, combining chewy, airy shells with a silky, spiced pumpkin cream filling. They are visually appealing and offer an incredible flavor profile that is sure to impress.
Ingredients
Scale
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- ½ cup egg whites (about 4 large egg whites)
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 cup mascarpone cheese
- ½ cup heavy cream
- 2 tablespoons maple syrup
- Additional spices to taste (optional)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper. You can use a macaron template to trace circles if desired.
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar. This ensures a smoother macaron shell.
- Whip Egg Whites: In a clean, dry mixing bowl, whip egg whites on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form.
- Add Granulated Sugar: Gradually add granulated sugar while continuing to beat the egg whites until stiff, glossy peaks form. This could take about 5-7 minutes.
- Add Vanilla & Spices: Gently fold in the vanilla extract, cinnamon, ginger, nutmeg, and pinch of salt into the meringue mixture.
- Combine Mixtures: Gradually add the sifted almond flour and powdered sugar to the meringue. Use a spatula to fold gently. Be careful not to overmix; you want a smooth and slightly thick batter.
- Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, about 1 inch apart.
- Rest Macarons: Let the piped macarons sit at room temperature for at least 30 minutes. This allows a skin to form on the surface, essential for a good rise during baking.
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Bake: Once the shells have rested and formed a skin, bake one sheet at a time for 15-20 minutes. They should not brown. Allow them to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Filling: In a bowl, beat together mascarpone cheese, pumpkin puree, heavy cream, and maple syrup until well combined. You can add extra spices if desired.
- Assemble Macarons: Once the shells are cool, pair them up by size. Pipe a generous amount of filling onto the flat side of one shell and gently press another shell on top.
- Chill Before Serving: Place assembled macarons in the refrigerator for about an hour to allow the flavors to meld and the filling set.
Notes
- Use fresh ingredients for maximum flavor.
- Experiment with spices in the filling to suit your taste.
- Ensure the macaron batter has a thick, flowing consistency.
- Be patient with the resting time for proper shell formation.
- Consider adding orange food coloring for a festive look.
- Store in an airtight container in the refrigerator for up to a week.
- Macarons can be frozen for up to 2 months.
- Prep Time: 30-40 minutes
- Cook Time: 15-20 minutes (per batch)
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 5g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 3g
- Cholesterol: N/A