Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Macarons with Spiced Pumpkin Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 43 reviews

Delight in these festive Pumpkin Macarons featuring crisp almond meringue shells paired with a creamy spiced pumpkin buttercream. Perfect for autumn gatherings, these delicate French-style cookies combine the flavors of pumpkin pie spice and pumpkin puree into an elegant, bite-sized treat.

  • Total Time: 1 hour 14 minutes
  • Yield: 30 servings

Ingredients

Macaron Shells

  • 130 g powdered sugar
  • 120 g almond flour
  • 105 g egg whites (about 3)
  • 100 g granulated sugar
  • 1 tsp vanilla bean paste
  • 10 drops orange food gel coloring (optional)

Swiss Meringue Buttercream

  • 150 g reduced pumpkin puree (start with 200 g canned pumpkin puree)
  • 72 g egg whites (about 2)
  • 150 g granulated sugar
  • 170 g unsalted butter (room temp but cooler side)
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla bean paste
  • 5 drops orange food gel coloring (optional)

Instructions

  1. Prepare Baking Sheets: Place macaron baking mats on two baking sheets, then add parchment paper on top. Alternatively, use a homemade template as described in the notes.
  2. Sift Dry Ingredients: In a medium bowl, sift the powdered sugar and almond flour twice to ensure a fine, lump-free mixture.
  3. Make Italian Meringue for Shells: Heat the egg whites and granulated sugar over a double boiler until the sugar dissolves or the mixture reaches about 120°F. This ensures the sugar fully dissolves into the egg whites for stability.
  4. Whip Meringue: Transfer the warm egg white mixture to a large bowl or stand mixer fitted with a whisk attachment. Whisk until soft peaks form. Add vanilla bean paste and optional orange food coloring, then continue whisking until stiff peaks form.
  5. Macaronage (Folding Technique): Fold one-third of the sifted dry ingredients into the meringue gently with a silicone spatula, scraping sides and middle to combine. Repeat by folding in the remaining dry ingredients with the same gentle motion.
  6. Deflate Batter Slightly: Spread batter around bowl sides and through the middle to release some air and prevent hollow shells. The batter is ready when you can form several continuous figure eights without breakage.
  7. Pipe Shells: Transfer the batter to a piping bag with a small round tip (Ateco 802 recommended). Pipe rounds on parchment-lined baking sheets, guided by the macaron mat circles. Remove the mat, then tap the baking sheet on the counter multiple times and bang on the bottom to release air bubbles.
  8. Rest Shells: Allow piped shells to rest for 30-40 minutes, or until they form a dry, non-sticky skin that does not come off when touched.
  9. Bake Shells: Preheat oven to 300°F (150°C). Bake macarons for 12-14 minutes, then cool completely on the parchment before peeling.
  10. Prepare Pumpkin Puree: Place 200 g canned pumpkin puree in a small saucepan over medium heat. Stir frequently and reduce for about 5 minutes until thickened. Weigh out 150 g of the reduced pumpkin and set aside to cool.
  11. Make Swiss Meringue Buttercream: Heat egg whites and granulated sugar in a double boiler, whisking frequently until the mixture reaches 160°F (71°C).
  12. Whisk Meringue for Buttercream: Transfer hot egg white mixture to a stand mixer with whisk attachment. Beat at high speed until stiff peaks form. Reduce speed and wait for meringue to cool below 85°F (29°C).
  13. Add Butter: Switch to paddle attachment. Add cubed butter gradually, one piece at a time, ensuring full incorporation before adding more. Although the mixture may appear curdled initially, continue beating until smooth.
  14. Smooth Buttercream: Mix on low speed until the buttercream is homogeneous and smooth in texture.
  15. Flavor Buttercream: Add the cooled reduced pumpkin puree, pumpkin pie spice, vanilla bean paste, and optional food coloring. Mix until fully combined. If the buttercream splits due to cold butter, gently warm in 15-second increments and re-mix until cohesive.
  16. Assemble Macarons: Transfer buttercream to a piping bag fitted with a star tip (Ateco 864 recommended). Pair macaron shells by size. Pipe buttercream onto one shell and sandwich with the paired shell, pressing gently to seal.

Notes

  • You can make your own macaron template by drawing circles of uniform size under parchment paper for more consistent shell sizes.
  • Resting the piped shells before baking is crucial for developing the characteristic macaron “feet” and smooth tops.
  • If your buttercream splits, do not panic—gentle warming and continued mixing usually restores it to the right consistency.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 29 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pumpkin-macarons-with-spiced-pumpkin-buttercream-recipe/