These Pumpkin Macarons are filled with a sweet pumpkin buttercream and are absolutely packed with seasonal pumpkin spice flavor. They're a fun baking project that results in a delicious fall treat!
Makes: 18 macarons Prep Time: 30 mins Baking Time: 15 mins
– Extra fine almond flour –Confectioners' sugar –Pumpkin pie spice – Egg whites – Cream of tartar – Salt – Granulated sugar – Vvanilla extract – Orange food coloring
In a large bowl, sift together almond flour, confectioners' sugar, and pumpkin pie spice.
Beat egg whites on medium speed until foamy. Add cream of tartar & salt. Add 1 Tbsp sugar at a time. Beat until soft peaks form.
Add in vanilla extract & continue beating until stiff peaks form.
Mix in food coloring until combined. Sift almond flour mixture into the bowl with the egg whites
Using a rubber spatula, gently fold ingredients together by scraping sides and bottom of bowl & folding meringue up & over & pressing down.
Continue this motion until the batter drops from the spatula like "molten lava" and is glossy.
Fill a pastry bag with a large round tip with macaron batter. Pipe evenly sized rounds onto parchemnt paper-lined baking sheets
Gently tap baking sheets on counter to eliminate air bubbles. Let baking sheets sit out for about 60 minutes.
Bake at 300 for 15 mins, until macarons are firm to the touch & have formed a foot. Let cool completely on baking sheets.
Beat butter until creamy. Add in pumpkin & mix until well combined. Blend in confectioner’s sugar & pumpkin pie spice.
Put buttercream in a pastry bag & pipe frosting on bottom of a shell. Place another shell on top & push together.
Bring these pumpkin macarons to all your fall parties or simply enjoy them at home with a cup of coffee or tea.