Teresa's Recipes
Pumpkin Spice Macarons
Indulge in these delightful Pumpkin Spice Macarons, a perfect treat to embrace the cozy vibes of autumn. With their delicate, crisp shells and luscious pumpkin spice buttercream filling, these macarons are a festive addition to any gathering. The warm spices of cinnamon and nutmeg pair beautifully with the sweetness of pumpkin puree, creating a taste sensation that captures the essence of fall. Originating from France, macarons have become a beloved treat worldwide, and this seasonal twist brings a taste of tradition into a modern, flavorful experience.
Ingredients
- 1 cup Almond flour
- 1 1/2 cups, plus extra for dusting Powdered sugar
- 2 teaspoons, divided Pumpkin spice
- 3 large, at room temperature Egg whites
- 1/4 cup Granulated sugar
- 1/2 cup, softened Unsalted butter
- 1/4 cup Pumpkin puree
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 120
- Fat: 6g
- Carbs: 15g
- Protein: 2g
- Sodium: 50mg
- Sugar: 8g
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine the almond flour, 1 1/2 cups powdered sugar, and 1 teaspoon pumpkin spice. Process until fine, then sift the mixture to remove any lumps.
- In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Gently fold the almond flour mixture into the whipped egg whites, being careful not to deflate the mixture. The batter should be smooth and shiny.
- Transfer the batter into a piping bag fitted with a round tip (about 1/2 inch). Pipe the batter onto the prepared baking sheets in 1-inch circles, spacing them 1 inch apart.
- Tap the baking sheets firmly on the countertop to release any air bubbles. Allow the macarons to sit at room temperature for 30 minutes to develop a skin; they should be touch-dry.
- Bake the macarons for 20 minutes, or until they are set and can be easily lifted from the parchment paper. If they stick, bake for an additional 2-3 minutes.
- While the macarons are cooling, prepare the filling. In a large bowl, beat the softened butter until creamy and smooth. Add the pumpkin puree, remaining powdered sugar, and the remaining 1 teaspoon pumpkin spice. Beat until well combined and fluffy.
- Once the macarons are cool, pipe a generous amount of filling onto the flat side of one macaron and sandwich it with another. Repeat with the remaining macarons.
- Let the assembled macarons rest in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.
Tips
- Make sure your egg whites are at room temperature for better volume.
- Sift the almond flour and powdered sugar mixture to ensure a smooth macaron shell.
- Experiment with different fillings like cream cheese frosting or caramel for a unique twist.