Pumpkin Pie Macarons – A Fall Delight!
Pumpkin Pie Macarons: A Delightful Fall Treat
Pumpkin Pie Macarons are a delicious twist on the classic French dessert. Combining the beloved flavors of pumpkin pie with delicate meringue cookies, these treats are perfect for autumn gatherings, Thanksgiving, or any occasion when you’re craving something sweet and seasonal. Expect a tender shell, creamy filling, and a hint of nostalgia with every bite.
Why Make This Recipe
There are plenty of reasons to indulge in Pumpkin Pie Macarons! First, these delightful cookies celebrate the iconic flavors of fall, blending pumpkin spice and creamy frosting for a unique taste experience. They also offer a beautiful presentation—perfect for impressing your guests or sweetening up your holiday dessert table. Plus, the process of making macarons can be a fun and rewarding baking project that enhances your culinary skills.
How to Make Pumpkin Pie Macarons
Follow this step-by-step guide to create your Pumpkin Pie Macarons, and enjoy the process of crafting these delightful treats.
Ingredients
-
Macaron Shells:
- 106 grams almond meal
- 106 grams powdered sugar
- 41 grams egg whites (for the dry mixture)
- 45 grams egg whites (for the 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
-
Pie Crust Cutouts:
- 1 cup all-purpose flour
- 1/4 cup coconut oil
- 1/4 tsp salt
- 4 tbsp ice-cold water
-
Frosting:
- 1/2 cup organic shortening (or vegan butter)
- 3/4 cup + 2 tbsp confectioners’ sugar
- Seeds from 1/4 vanilla bean (or vanilla extract)
- Pinch of salt
- Dash of non-dairy milk
- 1 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla
Directions
- Prep Your Tools: Wipe down the mixing bowl and whisk attachment with vinegar. Pre-measure ingredients using a kitchen scale.
- Prepare Baking Sheets: Line two baking sheets with silpat or parchment paper.
- Make the Macaron Dry Mix: Sift together almond meal and powdered sugar. Mix well.
- Combine Ingredients: Make a well in the dry mix, add the 41 grams of egg whites, and mix until blended. Add food coloring and mix until incorporated.
- Prepare Sugar Syrup: In a pot, heat granulated sugar and water on medium heat. Monitor temperature using a candy thermometer.
- Whisk Egg Whites: Start whisking the 45 grams of egg whites on medium speed until soft peaks form.
- Add Sugar Syrup: When the syrup reaches 248°F, carefully pour it into the egg whites, then whisk on high until glossy peaks form.
- Complete Macaronage: Fold the meringue into the almond mix in thirds. Aim for a smooth, pouring ribbon texture.
- Pipe the Shells: Transfer the batter to a piping bag and pipe 1.5-inch rounds on the baking sheets, leaving space between them.
- Rest and Bake: Allow the piped macarons to rest for 20-30 minutes until forming a skin. Preheat your oven to 300°F and bake for 12-14 minutes.
- Make Pie Crust Cutouts: Combine flour, salt, and coconut oil in a bowl, then add ice-cold water until a dough forms. Roll out, cut shapes, and bake at 375°F for 10-12 minutes.
- Prepare Frosting: Mix shortening (or butter), powdered sugar, and pumpkin ingredients in a stand mixer until smooth. Transfer to piping bags.
- Assemble: Pipe a swirl of frosting onto the macaron shells, layer with pie crust cutouts, top with another shell, and finish with whipped cream frosting.
How to Serve Pumpkin Pie Macarons
These macarons can be served as elegant dessert bites at parties or casual gatherings. Present them on a decorative platter with festive garnishes like cinnamon sticks or mini pumpkins to enhance the autumn theme. Pair with a cup of warm spiced chai or apple cider for a cozy touch.
How to Store Pumpkin Pie Macarons
Store your macarons in an airtight container in the refrigerator for up to a week. For longer storage, keep them in the freezer for up to three months. Just make sure to let them come to room temperature before serving again.
Tips to Make Pumpkin Pie Macarons
- Egg Whites: Separate the eggs a day ahead and let the whites age in the fridge overnight for better meringue.
- Accurate Measurements: Use a kitchen scale for precise ingredient measurements to ensure perfect macarons.
- Keep it Cool: If you’re in a warm environment, chill your mixing bowl and tools before whisking the egg whites.
Variations
Try adding different flavored fillings such as caramel, chocolate ganache, or maple buttercream for unique twists. You can also change the colors to match various holidays or events.
FAQs
1. Can I use regular flour instead of almond meal?
No, almond meal is essential for the texture of macarons; regular flour will not produce the same result.
2. Why did my macarons crack?
Cracking can occur due to high oven temperature or overmixing the batter. Ensure proper oven temperature and follow macaronage tips.
3. How can I enhance the pumpkin flavor?
Adding extra pumpkin puree and spices to the filling will enhance the pumpkin flavor for a more vibrant taste.
Enjoy your homemade Pumpkin Pie Macarons! They are a delightful fall treat that captures the essence of pumpkin pie in a beautiful and tasty form.
Pumpkin Pie Macarons
Ingredients
Macaron Shells
- 106 grams almond meal
- 106 grams powdered sugar
- 41 grams egg whites (for the dry mixture)
- 45 grams egg whites (for the meringue)
- 115 grams granulated sugar
- 79 grams water
- dash cream of tartar or lemon juice (for stabilizing)
- orange and brown powdered or gel food coloring
Pie Crust Cutouts
- 1 cup all-purpose flour
- 1/4 cup coconut oil
- 1/4 tsp salt
- 4 tbsp ice-cold water
Frosting
- 1/2 cup organic shortening (or vegan butter)
- 3/4 cup confectioners' sugar
- 2 tbsp confectioners' sugar
- seeds from 1/4 vanilla bean (or vanilla extract)
- pinch salt
- dash non-dairy milk
- 1 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla
Instructions
Preparation
- Wipe down the mixing bowl and whisk attachment with vinegar. Pre-measure ingredients using a kitchen scale.
- Line two baking sheets with silpat or parchment paper.
- Sift together almond meal and powdered sugar, then mix well.
- Make a well in the dry mix, add 41 grams of egg whites, and mix until blended. Add food coloring and mix until incorporated.
Making the Meringue
- In a pot, heat granulated sugar and water on medium heat, monitoring temperature with a candy thermometer.
- Start whisking the 45 grams of egg whites on medium speed until soft peaks form.
- When the sugar syrup reaches 248°F, carefully pour it into the egg whites and whisk on high until glossy peaks form.
- Fold the meringue into the almond mix in thirds until achieving a smooth, pouring ribbon texture.
- Transfer the batter to a piping bag and pipe 1.5-inch rounds on the baking sheets, leaving space between them.
- Allow the piped macarons to rest for 20-30 minutes until forming a skin. Preheat your oven to 300°F and bake for 12-14 minutes.
Making Pie Crust Cutouts
- Combine flour, salt, and coconut oil in a bowl, then add ice-cold water until forming a dough.
- Roll out the dough, cut shapes, and bake at 375°F for 10-12 minutes.
Preparing the Frosting
- Mix shortening (or butter), powdered sugar, and pumpkin ingredients in a stand mixer until smooth.
- Transfer frosting to piping bags.
Assembly
- Pipe a swirl of frosting onto the macaron shells, layer with pie crust cutouts, top with another shell, and finish with whipped cream frosting.
