Pumpkin Macarons
Delicate pumpkin macarons featuring fall spices and a touch of coffee. They're filled with a delicious pumpkin spice buttercream.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 egg whites (room temperature)
- 1 cup almond flour
- 1/4 cup granulated sugar
- 2 cups powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp instant espresso
- 1/4 tsp allspice
- 1/2 cup butter softened
- 1/4 cup pureed pumpkin
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp instant espresso
- 1 pinch nutmeg
- 1 pinch allsprice
- 1 pinch ginger
Instructions
- 1
For the Cookie
- 2
Beat egg whites until foamy, then add white sugar and beat until stiff peaks form.
- 3
Sift almond flour and powdered sugar in large bowl.
- 4
Fold flour/sugar mixture into the egg white mixture. (about 50 folds! Your batter should be marshmallowy and flow slowly. You're trying to crush the air bubbles in so your cookies aren't holly when baked)
- 5
Transfer batter to a pastry bag.
- 6
Pipe out one inch rounds on a baking sheet lined with silpat or parchment paper. Lift the baking sheet about six inches off the counter, drop it, then repeat. This is done to remove unwanted air bubbles.
- 7
Allow to rest uncovered for about 40 minutes.
- 8
Bake at 300F for 20 minutes.
- 9
For the Buttercream
- 10
Cream the butter and pumpkin puree.
- 11
Add in the sugar and spices.
- 12
Mix well and scrape down side of bowl.
- 13
Add vanilla and mix well.
- 14
For the Assembly
- 15
Pipe a dollop on the back of a cookie and sandwich together.