Pumpkin Pie Macarons
A delicious twist on the classic French dessert, these Pumpkin Pie Macarons combine the flavors of pumpkin pie with delicate meringue cookies, perfect for fall gatherings and Thanksgiving.
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.
Notes
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. Let them come to room temperature before serving again. Use a kitchen scale for precise measurements to ensure perfect macarons.