Pumpkin Macarons

I'm a huge fan of pumpkin everything, from classic pumpkin pie to pumpkin fluff and pumpkin lattes. I love it all. As I've been experimenting with making tons of different macaron flavors, I knew pumpkin spice would be high on my list.

Let me just say that, after making these, they are easily one of my favorite macaron flavors. These satisfying macarons are so tasty that they're in demand every fall.

🥘 Ingredients

Pumpkin Pie Spice Macaron Shells

• Almond Flour - My favorite brand of almond flour is Bob's Red Mill because it is very fine.
• Confectioners Sugar - Powdered sugar is a key ingredient in macaron shells, so don't substitute it!
• Pumpkin Pie Spice - I enjoy using my homemade pumpkin pie spice blend, but you could use a store-bought version or omit it altogether.
• Egg Whites - For best results, let your egg whites age in the fridge for 24 hours. Then, let them come up to room temperature before getting started.
• Cream of Tartar - While not crucial in macarons, cream of tartar does help to strengthen and stabilize your meringue, so I recommend using it.
• Sugar - Granulated white sugar is used to make your meringue batter.
• Vanilla Extract - A small amount of pure vanilla extract adds flavor and highlights the pumpkin spice.
• Gel Food Coloring (optional) - If you want to make your macarons orange, use gel-based food coloring. If you skip the coloring, they will be beige.

Pumpkin Cream Cheese Frosting

• Butter - Let your butter warm to room temperature so it creams easily.
• Cream Cheese - You can use full-fat or low-fat cream cheese, but it also needs to be at room temperature.
• Pumpkin Puree - My favorite brand of pumpkin is Libby's because it has a lower water content and won't cause your frosting to become too runny.
• Pumpkin Pie Spice - Some more pumpkin pie spice to bring out the flavors in your filling as well as the macaron shells.
• Vanilla - A little bit of pure vanilla extract.
• Confectioners' Sugar - This is the bulk of your frosting, adding sweetness and structure for piping the filling.

👩🏻‍🍳 How To Make Pumpkin Macarons

Read through all of the instructions before you get started so you don't run into any surprises. You will need an electric mixer, baking sheets, a kitchen scale, a silicone spatula, some piping tips and bags, a sieve, and a food processor.

This recipe will make 30 fully assembled macarons.

Make the Macaron Batter

Step 1: Prepare. Prepare a piping bag with a large round tip and line two baking sheets with either a silicone mat or parchment paper.

Step 2: Process. Add 110 grams of almond flour, 200 grams of confectioners sugar, and ¼ teaspoon of pumpkin pie spice to the bowl of your stand mixer and pulse it a few times until you have fine flour (photo 1).

Step 4: Sift. Sift the mixture into a large mixing bowl and set it aside (photo 2).

Step 5: Begin mixing the meringue. Add 100 grams of egg whites to the bowl of your stand mixer (photo 3) and use the whisk attachment to beat the egg whites at medium speed until frothy (photo 4).

Step 6: Continue mixing. Add ¼ teaspoon of cream of tartar and mix until you reach soft peaks (photo 5).

Step 7: Add sugar. Very slowly, mix 60 grams of sugar in small increments until it is completely combined.

Step 8: Add vanilla and coloring. Pour in ¼ teaspoon of vanilla extract and add a few drops of orange gel food coloring (photo 6) and then continue to mix at medium-high speed until you reach very stiff peaks (photo 7).

Step 9: Begin folding. Scoop ⅓ of your meringue into the bowl with your flour mixture and use a silicone spatula to gently fold the mixture together until combined (photo 8).

Step 10: Repeat. Repeat this process two more times with the remaining ⅔ of your meringue (photos 9 and 10).

Step 11: Fold. Once all of the meringue has been combined with the flour, slowly fold the batter until it reaches a consistency that moves similarly to lava and falls off the spatula in ribbons (photo 11). Don't rush this process, as you don't want to risk overmixing the batter.

Pipe & Bake

Step 12: Pipe. Transfer the batter to your prepared piping bag. Holding it at a 90° angle above your baking sheet, squeeze the bag to pipe the macarons. Once the batter fills the inner circle of your template (if you're using one), stop squeezing and flick the tip in a C shape to break the batter.

Continue piping the remaining shells.

Step 13: Pop the air bubbles. Once you have piped all the macarons, raise the baking sheet about 8 inches off the counter and drop it 5 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining bubbles.

Step 14: Rest. Leave the macarons to rest for 30-60 minutes or until they form a skin and are no longer tacky to the touch (photo 12).

Step 15: Preheat. Meanwhile, preheat your oven to 300°F (150°C/Gas Mark 2).

Step 16: Bake. Once the shells are done resting, bake them in the oven for 15-18 minutes, or until they have puffed up and they don't move on their feet if you nudge them.

Step 17: Cool. Remove the baking sheets from the oven and let the macarons cool completely before removing them from the sheet (photo 13).

Make the Pumpkin Cream Cheese Frosting

Step 18: Cream the butter. Add ¼ cup (57 grams) of butter and 4 ounces (113 grams) of cream cheese to the bowl of your stand mixer (photo 14). Mix until fluffy and smooth.

Step 19: Add. Add 2 tablespoons of pumpkin puree, 1½ teaspoons of pumpkin pie spice, and ½ teaspoon of vanilla extract (photo 15) and continue mixing until completely combined (photo 16).

Step 20: Mix in the sugar. Pour in 2¼ cups (270 grams) of confectioners sugar and then mix, starting on low speed, until combined. Then, increase the speed to medium-high and beat for another minute (photo 17).

Step 21: Place in a piping bag. Transfer the cream cheese frosting to a piping bag or storage bag with the tip cut off (photo 18).

Assemble

Step 22: Match. Match your macaron shells based on their size.

Step 23: Fill. Pipe your pumpkin frosting onto one shell and then press a second shell on top to make a sandwich.

Step 24: Chill. Place your filled macarons into a storage container in the fridge to bloom for 24 hours before letting them come up to room temperature and serving them.

💭 Angela's Pro Tips & Recipe Notes

• Use gel coloring. If you choose to color your macaron shells, make sure you are using gel-based food coloring to minimize excess moisture.
• Don't skip the spices. The pumpkin pie spice in the macaron shells can be left out, but it really helps tie the pumpkin flavor together, so I definitely recommend it. 
• Reach stiff peaks. You'll need your meringue to have very stiff peaks before folding it into your flour mixture. You know it is ready when the meringue begins to bunch up in the whisk while mixing, and once you lift the whisk out, it sticks straight up and does not droop down at all. 
• Try using a template. Using a macaron template is an easy way to help keep your macarons consistent in sizing. 
• Have the right consistency. Macaronage is the process of folding together your meringue and flour. If you overmix or undermix this batter, it can cause a lot of issues with the outcome of your macarons. Only fold until it is just thin enough to form a figure 8 with the ribbons that fall from the spatula so that it moves similarly to lava. 

🥡 Storing

Unfilled macaron shells can be kept in a sealed container in the fridge for up to 6 days or in the freezer for 3-6 months. If frozen, let them thaw before adding any fillings.

Once assembled, your macarons should be stored in the refrigerator for up to 4 days.

Freezing

To freeze your macarons, let them bloom in the fridge for 24 hours before moving them to the freezer. Flash freeze in a single layer on a baking sheet then stack in a storage container with sheets of parchment paper between layers.

The macarons are best used within the first 3 months of freezing but can be stored for 3-6 months. Thaw in the fridge before serving.

📖 Recipe Card