Why Make This Recipe
If you love pumpkin spice everything or are just a macaron enthusiast, then buckle up! These Pumpkin Pie Macarons are not just a treat for your taste buds but also a fabulous way to impress the heck out of your friends. Think about it: who wouldn’t be wowed by cute little cookies that taste like your favorite fall dessert? Plus, they’re a perfect excuse to show off your baking skills (or your kitchen disasters… no judgment here). 😜
How to Make Pumpkin Pie Macarons
Making macarons can seem like a daunting task, but trust me, it’s totally doable! You’ll whip up a delightful mixture and channel your inner pastry chef. Here’s how you do it—with some straightforward steps to guide you along the way.
Ingredients:
- 106 grams almond meal
- 106 grams powdered sugar
- 41 grams egg whites (for the macaron shell)
- 45 grams egg whites (for meringue)
- 115 grams granulated sugar
- 79 grams water
- Dash of cream of tartar or lemon juice (for stabilizing)
- Orange and brown powdered or gel food coloring
- 1 cup all-purpose flour
- 1/4 cup coconut oil
- 1/4 tsp salt
- 4 tbsp ice-cold water
- Granulated sugar and cinnamon for dusting (optional)
- 1/2 cup organic shortening or vegan butter
- 3/4 cup + 2 tbsp confectioners sugar
- Seeds from 1/4 vanilla bean (or gf vanilla)
- Pinch of salt
- Dash of non-dairy milk
- 1 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla
- Pinch of salt
Directions:
- Clean your gear: Wipe down your mixing bowl and whisk attachment with vinegar. This helps the egg whites whip up perfectly.
- Measure Up: Get your kitchen scale ready and measure all the ingredients.
- Prep your piping bag: Use a round tip, like a Wilton tip 12.
- Line those sheets: Grab two baking sheets and line them with silpat or parchment paper.
- Mix it up: Combine almond meal and powdered sugar in a bowl, sift out lumps, and then stir. You want it as lump-free as your love life. 😅
- Make a well: Create a well in the dry mix and pour in those 41 grams of egg whites. Fold until combined, then add your food coloring until it looks fab (paste-like).
- Sugar syrup time: Heat granulated sugar and water with a candy thermometer until it hits 248°F. Meanwhile, whip the 45 grams of egg whites until soft peaks form and stabilize.
- Combine like a pro: Once the syrup is ready, slowly pour it down the side of the mixing bowl while whisking the meringue. Whip until glossy and at medium peaks.
- Fold it up: Gently mix the meringue into your dry mix in thirds, folding until you reach that perfect batter consistency. Be careful not to over-mix!
- Pipe it out: Fill your piping bag and pipe 1.5-inch rounds spaced apart to avoid a macaron traffic jam. Tap the sheet to release air bubbles.
- Let those babies rest: Let the piped rounds sit until the outer shell is set—this can take 20-30 minutes.
- Bake away: Preheat to 300°F, then pop those macarons in the oven for 12-14 minutes until they develop cute little feet.
- Cool it down: Allow them to cool completely before removing from the baking sheets.
- Make your filling: For the pie crust, mix flour, salt, and coconut oil, adding ice water until a dough forms. Roll it out, cut shapes, brush with egg white, dust with sugar/cinnamon, and bake.
- Blend the filling: Mix the shortening, confectioners sugar, and pumpkin goodies in a stand mixer until incorporated.
- Assemble: Pipe pumpkin frosting onto a macaron shell, add a mini pie crust shape, top with more frosting, and cap it with another macaron shell. Dust with pumpkin pie spice for that Instagram-worthy finish!
How to Serve Pumpkin Pie Macarons
Serve these cuties as a show-stopping dessert at any gathering or just when you’re binge-watching your favorite fall series. They also make great gifts—just don’t be too shocked if your friends want to hoard them all for themselves! 😆
How to Store Pumpkin Pie Macarons
Keep your macarons in an airtight container in the fridge for up to one week. You can also freeze them for a rainy day, but be sure to separate layers with parchment paper so they don’t stick together.
Tips to Make Pumpkin Pie Macarons
- Don’t rush the drying process; allowing the shells to form a skin is key for that perfect crust.
- Sift your dry ingredients! It really helps keep everything light and airy.
- Temperature matters: Always make sure your eggs are at room temperature for better whipping.
Variation
Feeling adventurous? Switch it up with fillings like maple cream cheese or cream cheese frosting for a different flavor experience. Go wild—who said you can only make them pumpkin-flavored? 😉
FAQs
Q: Can I use regular butter instead of shortening?
A: Absolutely! Just keep in mind, the texture might differ slightly, but you’ll still end up with deliciousness. 🍪
Q: Why are my macarons cracking?
A: They might be too moist or not dried enough before baking. Make sure they form a skin if you want them to stay put!
Q: How do I know when my macarons are done baking?
A: Look for their cute little “feet” and make sure they don’t wobble when gently touched. If they do, they need more time!
Now, go on and impress everyone with your baking prowess! Enjoy your Pumpkin Pie Macarons, and don’t forget to save a few for yourself! 🥳
Pumpkin Pie Macarons
Ingredients
Method
- Clean your gear by wiping down your mixing bowl and whisk attachment with vinegar.
- Measure all the ingredients using a kitchen scale.
- Prep your piping bag with a round tip.
- Line two baking sheets with silpat or parchment paper.
- Combine almond meal and powdered sugar in a bowl, sift out lumps, and stir.
- Make a well in the dry mix, add 41 grams of egg whites, and fold until combined. Add food coloring until the mixture looks fab.
- Heat granulated sugar and water with a candy thermometer until it reaches 248°F.
- Meanwhile, whip the 45 grams of egg whites until soft peaks form.
- Once the syrup is ready, slowly pour it down the side of the mixing bowl while whisking the meringue until glossy and medium peaks form.
- Gently fold the meringue into the dry mix in thirds until you reach the perfect batter consistency.
- Fill the piping bag and pipe 1.5-inch rounds on the baking sheets.
- Let the piped rounds sit until the outer shell is set, about 20-30 minutes.
- Preheat oven to 300°F and bake macarons for 12-14 minutes until they develop feet.
- Allow macarons to cool completely before removing from the baking sheets.
- Mix flour, salt, and coconut oil in a bowl, adding ice water until a dough forms.
- Roll out the dough, cut shapes, brush with egg white, dust with sugar/cinnamon, and bake.
- In a stand mixer, mix shortening, confectioners sugar, pumpkin puree, pumpkin pie spice, vanilla, non-dairy milk, and a pinch of salt until well incorporated.
- Pipe pumpkin frosting onto a macaron shell, add a mini pie crust shape, top with more frosting, and cap with another macaron shell.
- Dust with pumpkin pie spice for decoration.