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Pumpkin Pie Macarons

Pumpkin Pie Macarons: A Cozy Twist on Your Favorite Dessert

Delightful Pumpkin Pie Macarons blend the flavors of pumpkin pie with French macaron elegance, perfect for Thanksgiving.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 4 large Aged Egg Whites Ensure they've rested to achieve that perfect airy texture.
  • 1 cup Almond Flour Gives the macaron its signature nutty flavor.
  • 1 cup Powdered Sugar Sweetens the shells and helps create a smooth surface.
  • 1 4 Granulated Sugar Provides structure when whipped with the egg whites.
For the Coconut Oil Pie Crust
  • 1/2 cup Coconut Oil Infuses an authentic pie flavor.
  • 1 cup Gluten-Free All-Purpose Flour Alternatively, use a conventional pie crust flour.
  • 1/4 teaspoon Salt Enhances the sweetness and balances flavors.
For the Frostings
  • 1/2 cup Plant-Based Butter Makes the vanilla frosting dairy-free.
  • 2 cups Powdered Sugar Sweetens and contributes to the creamy texture.
  • 1/2 cup Pumpkin Purée The heart of the pumpkin pie frosting.
  • 1 teaspoon Pumpkin Pie Spice Adds depth and pumpkin flavor to the frostings.
For Decoration
  • 1/2 cup Vanilla Frosting Mirrors whipped cream for added creaminess.
  • 1 teaspoon Pumpkin Pie Spice For dusting and enhancing flavor.

Equipment

  • mixing bowl
  • whisk
  • Piping Bag
  • Round Tip
  • Baking Sheets
  • Parchment Paper
  • Cookie Cutters

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). In a mixing bowl, whip aged egg whites with granulated sugar until stiff peaks form (5-7 minutes). Sift almond flour and powdered sugar into the mixture and fold carefully until the batter flows like lava.
  2. Line two baking sheets with parchment paper. Transfer the batter to a piping bag and pipe 1.5-inch circles, leaving space in between. Tap sheets to release air bubbles and let sit at room temperature for 30-60 minutes until a skin forms.
  3. Bake the shells for 15-18 minutes, checking for firmness and a slight rise. Rotate trays halfway through baking.
  4. Prepare the frostings: Beat plant-based butter with powdered sugar for vanilla frosting, and mix pumpkin purée with powdered sugar and pumpkin pie spice for the pumpkin frosting.
  5. Roll out coconut oil pie crust to 1/8-inch thickness and use cookie cutters for shapes. Bake at 350°F (175°C) for 10-12 minutes until golden brown.
  6. Assemble macarons: Pipe pumpkin pie frosting on a macaron shell, add a mini pie crust cutout, and top with another swirl of frosting and a second macaron shell.
  7. Finish each macaron with a dollop of vanilla frosting and a dusting of pumpkin pie spice. Allow to sit for a couple of hours before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gSodium: 5mgPotassium: 30mgSugar: 12gCalcium: 1mgIron: 1mg

Notes

Allow egg whites to rest for 24 hours for proper texture. Use a kitchen scale for accurate measurements. Ensure the batter forms a skin before baking to prevent cracking.

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