Pumpkin Pie Macarons: A Seasonal Delight

Name: Pumpkin Pie Macarons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 106 grams almond meal; 106 grams powdered sugar; 41 grams egg whites; 45 grams egg whites (separated); 115 grams granulated sugar; 79 grams water; A dash of cream of tartar or lemon juice; Orange and brown powdered or gel food coloring; 1 cup all-purpose flour; 1/4 cup coconut oil; 1/4 tsp salt; 4 tbsp ice-cold water; 1/2 cup organic shortening or vegan butter; 3/4 cup + 2 tbsp confectioners’ sugar; Seeds from 1/4 vanilla bean; A pinch of salt; A dash of non-dairy milk; 1 tbsp pumpkin puree; 2 tsp pumpkin pie spice; 1/2 tsp vanilla; Granulated sugar and cinnamon for dusting (optional)

As autumn leaves fall and the air turns crisp, few things evoke the essence of the season quite like pumpkin pie. But what if you could take that comforting classic and transform it into an elegant dessert? Enter Pumpkin Pie Macarons—delicate French confections with a warm, spiced filling that delivers all the flavors of your favorite pumpkin pie in a bite-sized treat. In this article, we’ll delve into the details of creating these eye-catching macarons, covering their ingredients, step-by-step instructions, benefits, tips for success, how to store them, and even some frequently asked questions.

Ingredients

To create these delightful Pumpkin Pie Macarons, you will need the following ingredients:

Macaron Shells:

106 grams of almond meal
106 grams powdered sugar
41 grams of egg whites
45 grams of egg whites (separated)
115 grams of granulated sugar
79 grams of water
A dash of cream of tartar or lemon juice for stabilizing
Orange and brown powdered or gel food coloring

Pumpkin Pie Filling:

1 cup all-purpose flour
1/4 cup coconut oil
1/4 tsp salt
4 tbsp ice-cold water
1/2 cup organic shortening or vegan butter (regular butter can also be used)
3/4 cups + 2 tbsp confectioners’ sugar
Seeds from 1/4 vanilla bean (or gluten-free vanilla extract)
A pinch of salt
A dash of non-dairy milk
1 tbsp pumpkin puree
2 tsp pumpkin pie spice
1/2 tsp vanilla

Optional Toppings:

Granulated sugar and cinnamon for dusting

Instructions

Creating these Pumpkin Pie Macarons involves several steps, each essential for achieving that perfect texture and flavor.

Preparation: Begin by thoroughly cleaning your mixing bowl and whisk attachment with vinegar to remove any residue. This ensures that the egg whites will whip perfectly. Pre-measure all your ingredients using a kitchen scale, and prep a piping bag with a round tip.
Making the Shells:
- Line two baking sheets with silicone mats or parchment paper.
- In a mixing bowl, combine the almond meal and powdered sugar, then sift to remove any lumps.
- Make a well in the center of the dry mixture and add the 41 grams of egg whites. Fold gently until blended.
- Add the desired orange and brown food coloring and mix until fully incorporated—a paste-like consistency should result.
Preparing the Sugar Syrup:
- In a saucepan, combine the granulated sugar and water. Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom.
- Heat until it reaches about 200°F.
- Meanwhile, place the 45 grams of egg whites in your stand mixer with a dash of cream of tartar and whisk until soft peaks form.
- When the sugar syrup reaches 248°F, remove it from heat. Gradually pour the syrup into the meringue, mixing slowly until combined. Then increase to high speed until glossy medium peaks form.
Macaronage Process:
- Gently fold the meringue into the almond mixture in three additions, ensuring full incorporation after each. The batter should flow in thick ribbons off the spatula—avoid overmixing.
Piping and Baking:
- Transfer the batter to the piping bag and pipe 1.5-inch rounds about one inch apart on the baking sheets.
- Tap the trays three times to release air bubbles, and let the macarons rest for 20-30 minutes until a dry skin forms.
- Preheat the oven to 300°F and bake for 12-14 minutes. Allow to cool completely before removing.
Preparing the Pumpkin Pie Filling:
- Combine the flour and salt before cutting in the coconut oil. Gradually add ice-cold water until a dough forms.
- Roll the dough out and use mini cookie cutters to cut into festive shapes, brushing with egg white and dusting with sugar and cinnamon if desired, then bake them until lightly golden.
Assembling the Macarons:
- Match up the macaron shells, pipe a teal of pumpkin pie filling onto one, and place the pie crust cutout in the center. Top with another macaron shell, finishing with a swirl of vanilla frosting to mimic whipped cream and a dusting of pumpkin pie spice.

Benefits of This Craft

Making Pumpkin Pie Macarons provides not only a scrumptious treat but also fosters creativity and skill development in baking. Crafting these macarons allows for the exploration of flavors and techniques, which can be incredibly rewarding. Additionally, sharing these colorful, festive confections can serve as a delightful centerpiece for autumn gatherings, making them a hit among friends and family.

Tips for Success

Achieving perfect macarons can be challenging, but a few tips can help improve your results:

Make sure all equipment is clean and dry to ensure proper egg white whipping.
Measure ingredients accurately and use a scale for best results.
Be patient during the resting period before baking, as this prevents surface stickiness and ensures that the shells form a proper skin.
Avoid opening the oven while baking to maintain consistent heat.

What Taste and Look Like

Upon first bite, Pumpkin Pie Macarons deliver a harmonious blend of sweet and spicy flavors, reminiscent of a slice of pumpkin pie. The shells are crispy and delicate, while the filling is creamy and rich, offering the warmth of cinnamon and nutmeg. Visually, these macarons are stunning with their vibrant fall colors, often topped with a swirl that mimics whipped cream. They are not only a treat for the palate but also for the eyes.

How to Store

To preserve the freshness of your Pumpkin Pie Macarons, store them in an airtight container in the refrigerator. It is best to let them rest for 24 hours before serving. This allows the flavors to meld beautifully. For longer storage, you can freeze the unfilled shells for up to two months. Just make sure they are well-wrapped to prevent freezer burn.

Conclusion

Pumpkin Pie Macarons are a delightful fusion of comforting fall flavors and festive presentation. With a bit of skill and careful attention to detail, you can impress family and friends with these elegant treats. Whether served at gatherings or as a special treat for yourself, these macarons are a perfect way to celebrate the flavors of the season. So gather your ingredients and get crafting; your taste buds will thank you!

Frequently Asked Questions

Can I make these macarons ahead of time?
Yes, you can make the macaron shells in advance and store them in the freezer. Assemble them right before serving for best results.

Can I substitute the almond meal?
Almond meal is key for the texture of macarons. However, if you have nut allergies, you can try sunflower seed flour as an alternative.

What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be used in smoothies, baked goods, or even as an addition to oatmeal or yogurt for a delicious fall-inspired breakfast.

Why did my macarons crack?
Cracking can happen due to too much moisture, high oven temperatures, or not allowing the macarons to rest long enough before baking. Make sure to follow the instructions closely for the best results.

Pumpkin Pie Macarons