Pumpkin Pie Macarons Recipe might sound like a wild combo, but trust me, it’s a game changer. If you love the cozy, spicy vibes of pumpkin pie and the fancy, delicate charm of macarons, this recipe will make your taste buds do a happy dance.
Why You Should Try Pumpkin Pie Macarons Recipe
Ever thought about combining pumpkin pie and macarons? It’s like a flavor mashup you didn’t know you needed. These macarons have that subtle pumpkin spice kick, creamy filling, and the perfect chewy crunch. Plus, they’re a fun way to impress friends or treat yourself when the craving for something sweet and seasonal hits. Honestly, the pumpkin pie filling inside a delicate macaron shell makes this a unique dessert that stands out at any gathering.
Variations I’ve Tried And Loved
I’ve experimented with a few twists on this recipe, and here are some winners:
- Swapping out the traditional pumpkin spice for a chai spice blend gives it a warm, aromatic twist.
- Adding a little maple syrup to the filling amps up the sweetness with a natural touch.
- For a more decadent version, I’ve mixed in some cream cheese with the pumpkin filling, making it richer and tangier.
Pumpkin Pie Macarons
Ingredients
Instructions
- Sift powdered sugar and almond flour together.
- Whip egg whites to soft peaks, gradually add granulated sugar and beat to stiff peaks.
- Fold almond flour mixture and pumpkin pie spice into egg whites gently.
- Add orange gel food coloring if desired and mix until batter flows like lava.
- Pipe batter onto baking sheets lined with parchment paper.
- Tap baking sheets to remove air bubbles and let shells rest until a skin forms, about 30-60 minutes.
- Bake at 300°F (150°C) for 15 minutes. Let cool completely.
- Beat cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth.
- Pipe or spread the filling onto the flat side of one macaron shell and sandwich with another shell.
- Refrigerate macarons for at least 24 hours before serving for best flavor and texture.
Notes
Serving The Pumpkin Pie Macarons
These macarons shine on their own but pairing them with a hot cup of chai tea or coffee takes the experience up a notch. They also make a fantastic addition to a dessert platter during fall gatherings. Feeling fancy? Serve alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Helpful Tips for Pumpkin Pie Macarons Recipe
- Make sure your egg whites are at room temperature; they whip better.
- Sifting the almond flour and powdered sugar twice helps avoid lumpy shells.
- Resting the piped shells is key for that smooth top and preventing cracks.
- Don’t rush folding the batter; the right consistency is crucial for perfect macarons.
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
Leftovers and Storage
Store your macarons in an airtight container in the fridge. They’ll last up to 3 days, but honestly, they rarely stick around that long in my house. You can also freeze them for up to a month. Just thaw in the fridge before serving, and they’ll taste almost as fresh as when you made them.
Common Mistakes to Avoid
- Overmixing or undermixing the batter can ruin the texture of your shells.
- Skipping the resting step leads to cracked shells or uneven tops.
- Using pumpkin pie filling instead of puree makes the filling too sweet and runny.
- Baking at too high a temperature causes browning or hollow shells.
- Not matching shell sizes makes sandwiching tricky and messy.
Nutrition Facts (per serving)
- Calories: 190 kcal
- Carbohydrates: 22 g
- Protein: 3 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 15 g
There you go! Pumpkin Pie Macarons bring together two favorites in a way that’s fun to make and even better to eat. Give it a shot and see how this seasonal treat can brighten up your dessert game.