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Pumpkin Pie Macarons Recipe

Pumpkin Pie Macarons Recipe
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★★★★★

5.2 from 16 reviews

Delight in the seasonal flavors of autumn with these Pumpkin Pie Macarons — delicate almond meringue shells filled with creamy pumpkin pie frosting and a hint of vanilla. Perfectly balanced between sweet and spiced, these macarons feature a subtle coconut oil pie crust crunch and are elegantly garnished with pumpkin pie spice. Ideal for festive celebrations or a sophisticated treat, this recipe guides you through every step to achieve bakery-quality macarons at home.

Ingredients

Scale

Macaron Shells

  • 106 grams almond meal
  • 106 grams powdered sugar
  • 41 grams egg whites (for batter)
  • 45 grams egg whites (for meringue)
  • 115 grams granulated sugar
  • 79 grams water
  • Dash of cream of tartar or lemon juice (for stabilizing)
  • Orange and brown powdered or gel food coloring

Coconut Oil Pie Crust

  • 1 cup all-purpose flour
  • 1/4 cup coconut oil
  • 1/4 teaspoon salt
  • 4 tablespoons ice cold water
  • Granulated sugar and cinnamon (for dusting, optional)

Vanilla Frosting

  • 1/2 cup organic shortening or vegan butter (or regular butter)
  • 3/4 cup + 2 tablespoons confectioners sugar
  • Seeds from 1/4 vanilla bean (or gluten-free vanilla extract)
  • Pinch of salt
  • Dash of non-dairy milk

Pumpkin Pie Frosting

  • 1/2 cup shortening (plant-based butter or dairy butter)
  • 1 tablespoon pumpkin puree
  • 1 cup confectioners sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Garnish

  • Pumpkin pie spice

Instructions

  1. Prepare Macaron Shells: Wipe down your mixing bowl and whisk attachment with vinegar to remove any residue. This ensures the egg whites whip up properly. Measure all ingredients accurately using a kitchen scale.
  2. Mix Dry Ingredients: Combine almond meal and powdered sugar in a bowl. Sift once to remove lumps and mix to break up any clumps.
  3. Combine with Egg Whites: Make a well in the center of the dry mixture and add 41 grams of egg whites. Fold until blended, then add orange and brown food coloring and mix until fully incorporated into a paste-like batter. Set aside.
  4. Make Sugar Syrup: In a pot over medium heat, combine 115 grams granulated sugar and 79 grams water. Attach a candy thermometer without touching the pot bottom. Heat until syrup reaches 248°F. Watch carefully.
  5. Whip Egg Whites: While syrup heats, whisk 45 grams egg whites at medium speed to soft peaks in a stand mixer. Add a dash of cream of tartar or lemon juice to stabilize. If soft peaks form before syrup hits 248°F, reduce speed to low to keep moving.
  6. Combine Syrup and Egg Whites: As soon as syrup reaches 248°F, remove from heat. Increase mixer speed to medium and slowly pour syrup into meringue along the bowl sides until integrated. Then whisk at high speed until glossy medium peaks form and mixture cools.
  7. Macaronage: Fold meringue into almond mixture in thirds, ensuring thorough incorporation each time. Fold in a circular motion around the bowl edges and center, until batter flows in thick ribbons off the spatula. Avoid overmixing.
  8. Pipe Shells: Transfer batter to a piping bag fitted with a round tip (Wilton #12 recommended). Pipe 1.5-inch rounds about 1 inch apart on pans lined with Silpat or parchment paper. Tap trays three times to release air bubbles, popping any visible ones gently with a toothpick.
  9. Rest Shells: Let piped shells rest 20-30 minutes at room temperature, until a dry skin forms and they are not tacky to touch.
  10. Bake: Preheat oven to 300°F. Bake macarons on the middle rack for 12-14 minutes until feet form and shells are set. Remove and cool 15-20 minutes on sheets before removing from liners.
  11. Prepare Coconut Oil Pie Crust: Mix flour, salt, and coconut oil until crumbly. Add ice cold water, mixing until dough just comes together. Chill before rolling thin, then bake or use as garnish dusted with cinnamon sugar if desired.
  12. Make Vanilla Frosting: Beat shortening or butter with confectioners sugar, vanilla bean seeds, salt, and a dash of non-dairy milk until smooth and creamy.
  13. Make Pumpkin Pie Frosting: Beat shortening with pumpkin puree, confectioners sugar, pumpkin pie spice, vanilla, and salt until fluffy.
  14. Assemble Macarons: Pair macaron shells by size. Pipe pumpkin pie frosting onto one shell and sandwich with another. Optionally pipe or spread vanilla frosting on the coconut oil crust pieces to accompany the macarons.
  15. Garnish and Serve: Lightly dust assembled macarons with pumpkin pie spice before serving for a festive touch.

Notes

  • Use a kitchen scale for precise measurements to ensure perfect macarons.
  • Allow macarons to rest until a skin forms before baking to develop characteristic feet and smooth tops.
  • Be cautious not to overmix the batter; it should flow in thick ribbons.
  • If you don’t have cream of tartar, lemon juice works well to stabilize meringue.
  • Store macarons in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
  • For gluten-free versions, ensure all ingredients like vanilla and powdered sugar are certified gluten-free.
  • The coconut oil pie crust can be baked separately to add a crunchy texture and complement macaron flavors.

Nutrition

Keywords: pumpkin pie macarons, autumn desserts, french macarons, pumpkin spice, fall treats, holiday baking

Find it online: https://tastybynova.com/pumpkin-pie-macarons-recipe/