Pumpkin spice has become synonymous with the cozy fall season, bringing warm, comforting flavors to a variety of desserts. Among these, pumpkin spice macarons stand out as a delicate, elegant treat that captures the essence of autumn. These bite-sized confections offer a crisp shell with a chewy interior, filled with a rich pumpkin spice buttercream that delights the senses. Perfect for festive gatherings or as a sweet indulgence with a cup of coffee, pumpkin spice macarons are a must-try for any dessert enthusiast.
In this detailed guide, we’ll walk you through the steps to create these delectable pumpkin spice macarons. From preparing the delicate almond flour-based shells to making the luscious pumpkin spice filling, you’ll learn the secrets to perfecting this sophisticated dessert in your own kitchen.
Ingredients for Pumpkin Spice Macarons
For the Macaron Shells:
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites, at room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- A pinch of salt
- Orange food coloring (optional)
For the Pumpkin Spice Buttercream:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- A pinch of salt
How to Make Pumpkin Spice Macarons
1. Prepare the Macaron Shells:
Begin by sifting the almond flour and powdered sugar together into a large mixing bowl. This step is crucial to achieving smooth and shiny macaron shells. Discard any large almond pieces that don’t pass through the sieve.
In a separate bowl, whisk the egg whites until they become foamy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted. At this point, you can add the vanilla extract, pumpkin pie spice, and a few drops of orange food coloring if you desire the shells to have a festive hue.
Gently fold the almond flour mixture into the meringue using a spatula. The key to perfect macarons is achieving the right batter consistency—smooth and flowing like lava. Be careful not to overmix, as this will cause the batter to become too runny.
Line two baking sheets with parchment paper or silicone baking mats. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheets, spacing them about an inch apart. After piping, tap the baking sheets firmly on the counter a few times to release any trapped air bubbles.
Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. This step helps prevent cracking during baking.
2. Bake the Macaron Shells:
Preheat your oven to 300°F (150°C). Once the macarons have rested and developed a skin, bake them in the preheated oven for 14-16 minutes. To ensure even baking, rotate the baking sheets halfway through. The macarons are done when they have risen slightly and developed a characteristic “foot” around the base.
Remove the macarons from the oven and allow them to cool completely on the baking sheets before attempting to remove them.
3. Prepare the Pumpkin Spice Buttercream:
While the macaron shells are cooling, prepare the buttercream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth and fluffy. Next, add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Continue to beat the mixture until fully combined and the buttercream is light and airy.
Transfer the pumpkin spice buttercream to a clean piping bag fitted with a small round tip.
4. Assemble the Macarons:
Carefully match the cooled macaron shells by size. Pipe a small amount of pumpkin spice buttercream onto the flat side of one macaron shell, then gently sandwich it with a matching shell. Repeat with the remaining macarons.
For the best texture and flavor, let the assembled macarons mature in the refrigerator for at least 24 hours before serving. This allows the flavors to meld together and the shells to soften slightly from the filling.
5. Enjoy!
When ready to serve, bring the macarons to room temperature for about 30 minutes. Arrange them on a platter and enjoy these delightful pumpkin spice macarons with a cup of tea or coffee.
About the Main Ingredients
Almond Flour: The use of almond flour in macarons is what gives them their signature texture. It creates a delicate, chewy interior while maintaining a crisp outer shell. Almond flour is preferred over other nut flours due to its fine texture and mild flavor, which doesn’t overpower the filling.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the star of this recipe, infusing both the shells and the buttercream with warm, autumnal flavors. You can adjust the amount of spice to suit your taste, but it’s essential for achieving that classic pumpkin spice flavor.
Pumpkin Puree: Adding pumpkin puree to the buttercream not only enhances the pumpkin flavor but also adds moisture and a creamy texture to the filling. Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
Egg Whites: The key to perfect meringue, egg whites provide the structure needed to create the delicate macaron shells. Using room-temperature egg whites ensures they whip up to the proper consistency, resulting in stable, glossy peaks.
By following this guide, you’ll be able to create pumpkin spice macarons that are as delicious as they are beautiful. Whether you’re a seasoned baker or a novice, these macarons are a delightful project that captures the essence of fall in every bite.
