Description
Delicious pumpkin macarons with a chewy interior and delicate crunch, perfect for fall.
Ingredients
Scale
- 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