If you’re looking for how to make pumpkin macarons, you’ve hit the jackpot! These sweet and spiced treats capture the essence of autumn, making them perfect for any festive occasion.
This pumpkin macarons recipe addresses issues with egg whites’ stability, achieving a smooth batter, preventing cracked shells, and maintaining proper texture and flavor.
I remember the first time I tried to whip these up; the egg whites didn’t want to cooperate (oh, the struggle!). But now, I can confidently say that these homemade pumpkin macarons not only taste better than store-bought ones but also bring a smile to every gathering, whether it’s Halloween or Thanksgiving.
What makes this recipe shine is its warm pumpkin pie spice flavor alongside a lovely texture. In about 30 minutes of prep and just 15 minutes of cooking, you’ll have a beautiful batch of macarons ready to impress friends and family. If you want to make something special, try pairing them with my Creme Brulee Donuts for an eye-catching dessert spread!
Table of contents
Dietary Considerations
- This recipe is gluten-free since it uses almond flour and contains no wheat or gluten-based ingredients.
- The recipe is not dairy-free because egg whites contain proteins that could affect strict dairy restrictions.
- This recipe is not vegan due to the inclusion of egg whites as an essential ingredient.
- The recipe suits vegetarian diets since it does not include meat, fish, or gelatin products.
- This recipe is not keto or low-carb because pumpkin puree and powdered sugar increase its carbohydrate content.
Why You Will Love This Recipe
- Irresistible Texture These pumpkin macarons boast a delicate crunch on the outside and a soft, chewy interior. The blend of almond flour and confectioners’ sugar gives each bite a satisfying mouthfeel.
- Seasonal Flavor With pumpkin pie spice mixed in, these macarons capture the essence of fall. The warm spices create a cozy, comforting taste that reminds you of autumn festivities.
- Memorable Moments Making pumpkin macarons can spark joy and creativity, perfect for sharing with friends or family during the holidays. You’ll cherish the process as much as the treats themselves.
- Storage Convenience These macarons can stay fresh for several days when stored properly, allowing you to enjoy them at your own pace. They’re also great for making ahead of time for holiday gatherings.
How to Make Pumpkin Macarons
- Prep Time: 30 minutes
- Cool Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 18 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
Delicious pumpkin macarons with a chewy interior and delicate crunch, perfect for fall.
Ingredients
- 80 grams (about ⅔ cup) extra fine almond flour, choose fine almond flour, no added ingredients
- 85 grams (¾ cup) confectioners’ sugar, finely sifted to avoid lumps
- 65 grams (about 2 large) egg whites, at room temperature
- 50 grams (¼ cup) granulated sugar
- 4 grams (1 teaspoon) pumpkin pie spice, fresh and good quality
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract, pure
- 4 drops orange food coloring
Instructions
- Step 1: Sift the almond flour, confectioners’ sugar, and pumpkin pie spice in a large bowl. Sift each ingredient individually for best results. This prevents clumping and ensures a smooth batter.
- Step 2: In the bowl of an electric mixer, beat the room-temperature egg whites until soft peaks form. The correct temperature allows better whipping and structure.
- Step 3: Slowly sprinkle the granulated sugar into the egg whites while continuing to beat. Continue until the meringue reaches stiff peaks and holds shape.
- Step 4: Gently add the orange food coloring in small drops, mixing after each addition until you achieve an even and desired shade.
- Step 5: Using a rubber spatula, carefully fold the sifted dry ingredients into the meringue. Fold until the batter flows slowly off the spatula in a lava-like manner. This is crucial for creating the characteristic rise and feet.
- Step 6: Pipe the batter into circles on prepared baking sheets lined with parchment or silicone mats. Then place a towel under the baking sheet and gently tap the bottom to release trapped air bubbles, preventing surface cracks.
- Step 7: Allow the piped macarons to rest at room temperature for about 1 hour or until their tops feel dry to the touch. Drying creates a skin that allows proper rising in the oven. Note that humidity may increase drying time.
- Step 8: Preheat oven to 300°F (150°C). Bake macarons until they are firm and no longer sticky to touch, about 15 minutes. Watch closely to avoid overbaking and maintain a chewy interior with a delicate crunch.
Notes
- Room Temperature: Store macarons in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Keep macarons in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap macarons individually in plastic wrap; place in a freezer-safe container and freeze for up to 1 month. Thaw at room temperature before serving.
- Oven temperature should be maintained around 300°F (150°C) to avoid cracking due to rapid expansion.
- If macaron shells remain soft after resting, humidity might be high; reduce it with a dehumidifier or relocate macarons to a drier spot for 30 more minutes.
- If batter feels too thick, continue folding for about 10 seconds until it flows smoothly off the spatula.
- For even shells, sift almond flour and powdered sugar separately for about 5 minutes to remove lumps.
- If you notice glossy spots on shells prior to baking, cool macarons for 20 minutes before baking to allow better crust formation and reduce excess moisture.
- Serve these pumpkin macarons with a chai latte or hazelnut coffee. They pair well with apple cider donuts or a simple fruit salad.
- Use them as garnish for pumpkin spice ice cream or pumpkin pie parfaits. They are also fitting additions to Thanksgiving dessert platters or holiday cookie boxes.
- For toppings, add cinnamon buttercream or maple cream cheese frosting; dust with powdered sugar for added sweetness.
Nutrition
- Serving Size: 1 macaron
- Calories: 122
- Sugar: Data not specified in source – refer to ingredient quantities
- Sodium: Data not specified in source
- Fat: Data not specified in source
- Saturated Fat: Data not specified in source
- Unsaturated Fat: Data not specified in source
- Trans Fat: Data not specified in source
- Carbohydrates: Data not specified in source
- Fiber: Data not specified in source
- Protein: Data not specified in source
- Cholesterol: Data not specified in source
Ingredient Notes
- Almond flour: Choose fine almond flour for a smoother texture. It gives macarons that chewy bite and distinct flavor. Skip products with added ingredients, which can mess with the outcome.
- Powdered sugar: Go for a finely sifted powdered sugar to avoid lumps. This keeps the batter smooth. It’s key for creating the right structure in your macarons.
- Egg whites: Use large egg whites at room temperature for best results. They whip up better, giving the macarons their signature rise and lightness. Use aged egg whites if you can, as they whip more easily.
- Pumpkin puree: Select 100% pure pumpkin puree, not pumpkin pie filling, for a balanced flavor. This adds moisture and a seasonal twist that sets your macarons apart. Make sure it’s smooth for consistency.
- Pumpkin spice: A good quality blend will elevate your macarons. It brings warmth and depth, enhancing the seasonal flavor. Check for fresh spices for the best taste.
- Vanilla extract: Use pure vanilla extract for a richer flavor. This complements the pumpkin beautifully and enhances the overall sweetness without overpowering it.
- Vinegar: This small amount helps stabilize the egg whites. White wine vinegar works beautifully without adding any flavor. It’s important for achieving a perfect texture.
Recipe Tips
- If macarons crack during baking, check oven temperature; it should be around 300°F to prevent rapid expansion.
- When macaron shells are soft after resting, humidity may be too high; use a dehumidifier or place them in a less humid area for 30 minutes.
- If the batter is too thick after mixing, it may need extra folding; continue for about 10 seconds until it flows smoothly off the spatula.
- When shells are uneven, ensure thorough sifting of almond flour and powdered sugar; do this separately for best texture before mixing, about 5 minutes.
- If you observe glossy spots on shells, consider cooling them for 20 minutes before baking; this allows better crust formation and prevents excess moisture.
Serving Suggestions
Serve with a chai latte or hazelnut coffee. Pair with apple cider donuts or a simple fruit salad.
Use to make pumpkin spice ice cream or pumpkin pie parfaits. Add to a Thanksgiving dessert platter or a holiday cookie box.
Top with cinnamon buttercream or maple cream cheese frosting. Serve with a dusting of powdered sugar for added sweetness.
Recipe variations
- You can use vanilla bean paste instead of vanilla extract in the pumpkin macarons for a more intense flavor. Add ¼ teaspoon of the paste to maintain balance.
- Add ground cinnamon or nutmeg along with the 4 grams of pumpkin pie spice for a warming spice blend. Use about 1 gram of each to enhance the profile.
- Either granulated sugar or superfine sugar works for whipping the egg whites. If using superfine, keep the amount at 50 grams to achieve stiff peaks effectively.
- You can double the ingredient quantities to make 36 macarons, adjusting baking time slightly by checking shells around 13 minutes. This allows for larger batches for fall baking events.
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How to Store?
To keep your pumpkin macarons fresh and delicious, follow these storage tips:
Room Temperature: Store macarons in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight.
Refrigeration: Place macarons in an airtight container in the refrigerator up to 7 days. Bring to room temperature before serving.
Freezing: Wrap macarons in plastic wrap, place in a freezer-safe container, and freeze up to 1 month. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
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