These fall-hued French macarons are filled with a sweet and seasonal pumpkin spice buttercream.
I’ve been sharing lots of quick and easy weeknight meals and soups.
This is pretty much what I’ve been into lately. Spend time with my family, plan the holidays, enjoy the unusually warm weather and I haven’t had time for desserts.
Plus I really want to share dessert recipes that are worth my time. And if I eat the extra sugar, they need to be good! I can never say “no” to french macarons. They are my favorite cookies. It is weird that the first time I tried them, I was not impressed. Things have changed since then and now I enjoy making and eating.
This Pumpkin Spice Macarons Recipe is my newest obsession. With Halloween and Thanksgiving around the corner, it is time for some pumpkin treats.
You may also like this Dark Chocolate Pumpkin Pie With Chocolate Crust that I recently shared on the blog. Some other popular recipes here are this Cream Cheese Filled Pumpkin Bread and this Pumpkin Pull-Apart Yeast Bread.
The truth is that there is very little pumpkin pure in the filling of these Pumpkin Spice Macarons. They are loaded with pumpkin pie spice in both the shells and the filling. It brings the warmest, comforting fall flavor. Perfect for a cup of coffee, tea or PSL!
The macaron filling in this Pumpkin Spice Macarons Recipe is Pumpkin Swiss Meringue Buttercream. No liquid flavorings and emulsions in this Pumpkin Spice Macarons Recipe.
Love macarons? Click here for a key lime macaron recipe.
- 200 grams powdered sugar
- 113 grams almond meal
- 113 grams egg whites
- 1 pinch cream of tartar
- 100 grams granulated sugar
- ½ tsp pumpkin pie spice
- 57 grams egg whites
- 150 grams sugar
- 227 grams unsalted butter, cut into pieces and refrigerated
- ¼ tsp pumpkin pie spice
- ½ tsp vanilla extract
- 2 tbsp pumpkin puree
- Add powdered sugar, pumpkin pie spice and almond meal to a food processor and pulse 7-8 times. Sift through a fine mesh sieve.
- Add egg whites and cream of tartar to the bowl of a stand mixer. Start beating on speed 6, until mo more greenish liquid could be seen.
- Continue beating on speed 6 and slowly add in the granulated sugar. Beat on speed 8, until stiff peaks. Do not over beat.
- Add the almond mixture in 3 increments, folding between each addition. The mixture should be at lava consistency. Fill a piping bag, fitted with wilton N12 tip with the mixture.
- Pipe mixture oven prepared baking sheets, lined with parchment paper or silpat mats.
- Slam sheets 5-6 times on the counter, to release air. Let the cookies dry at room temperature for 45 minutes. Preheat your oven to 325 (170 C) F.
- Bake sheets of macarons one at a time, for 11-13 minutes, until fully cooked, but not burned. Check at 11 minutes of baking, if the tops slide, they need 1-2 more minutes. Let the macarons cool for 10m minutes, before you remove them from the baking sheets.
- Fill a medium saucepan with 3 inches (7.5 cm) of water. Bring to a boil and reduce to simmer.
- In the bowl of your stand mixer combine egg whites and sugar. Whisk to combine. Place the bowl over the simmering water.
- Start to continuously whisk gently, being careful, because the bowl will become hot quickly.
- Every few minutes check the temperature of the mixture (while still whisking). Once the temperature reaches 160 F, remove from heat and attach to the mixer. (Be careful as the bowl is hot!).
- Turn the stand mixer fitted with the whisk attachment on high and start whisking. Remove butter from the fridge.
- Whip the mixture until the bowl is cool to the touch (about 10 minutes) and it has the texture of marshmallow fluff.
- Beating on medium high start adding the butter, one piece at a time, until incorporated.
- Add pumpkin pie spice, vanilla and pumpkin puree and mix until combined.
- Fill a piping back with the buttercream. (Store in the fridge for up to 5 days or freeze for up to 30 days).
- Pipe 2 tsp buttercream to one shell and stick the other one to it. Store macarons in an air-tight container for 5 days in the fridge, or freeze for up to 60 days.