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Head-on closeup view of a pumpkin macaron on wooden board with more macarons and sprinkles in background

Pumpkin Macarons

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!
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Course: Dessert
Cuisine: American, Eclectic, French
Keyword: Desserts with Pumpkin, Homemade Macarons
Prep Time: 30 minutes
Cook Time: 15 minutes
Drying Time: 1 hour
Total Time: 1 hour 45 minutes
Makes: 18 macarons
Author: Sues

Ingredients

  • 80 grams extra fine almond flour (about ⅚ cup)
  • 85 grams confectioners' sugar (about ⅜ cup)
  • 4 grams pumpkin pie spice (about 2 tsp)
  • 65 grams egg whites, room temperature (from 2-3 eggs)
  • tsp cream of tartar
  • tsp salt
  • 50 grams granulated sugar (about ¼ cup)
  • ¼ tsp vanilla extract
  • 4 drops orange food coloring

Pumpkin Spice Buttercream

  • ¼ cup (½ stick) unsalted butter, room temperature
  • 1 ½ cups confectioners' sugar
  • 2 Tbsp pumpkin puree
  • ½ tsp pumpkin pie spice

Instructions

  • In a large bowl, sift together almond flour, confectioners' sugar, and pumpkin pie spice (it's VERY important you sift both the almond flour and confectioners' sugar to eliminate and lumps).
  • In the bowl of an electric mixer with the whisk attachment or in a large bowl with a hand mixer, beat egg whites on medium speed until they're foamy. Add cream of tartar and salt.
  • Turn mixer back on to medium and while running, add in about 1 tablespoon sugar at a time. Increase mixer speed to medium/high and beat until soft peaks form. Add in vanilla extract and continue beating until stiff peaks form. Mix in food coloring until combined.
  • Remove bowl from mixer and add almond flour mixture into the bowl with the egg whites. Then, using a rubber spatula, gently fold ingredients together by scraping the sides and bottom of the bowl and folding the meringue up and over and pressing down. Continue this motion while turning bowl. As you mix, the batter will begin to thin out. You want to keep folding until the batter drops from the spatula like "molten lava" (it should flow) and is glossy.
  • Fill a pastry bag fitted with a large round tip (I use Wilton 1A) with macaron batter.
  • Line three baking sheets with parchment paper and set 1 ½" macaron template underneath if using (see notes for template printout). Holding the pastry bag vertically, pipe evenly sized rounds onto the baking sheets. Batter will spread, so only pipe to the edge of the center circle if using a template. Gently tap the bottom of the baking sheets on counter to eliminate any air bubbles in the batter. Remove template paper before baking.
  • Let baking sheets sit out for about 60 minutes to allow macarons to dry out. In the meantime, pre-heat oven to 300 degrees.
  • Bake macarons on middle rack for about 15 minutes, until macarons are firm to the touch and have risen to form a foot. Let macarons cool completely on baking sheets.
  • Put pumpkin buttercream in a pastry bag and pipe frosting on the bottom of a shell. Place another shell on top and push together.

Pumpkin Spice Buttercream

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy. Add in pumpkin and mix until well combined.
  • With mixer on low, blend in the confectioner’s sugar until well-combined. Mix in pumpkin pie spice.

Notes

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