I have tried baking macarons a few times before. Actually just twice. The first time was a success but the second time a failure. What can I say, beginner’s luck. Not this time though, as I made those delicious pumpkin spice macarons. They are so easy to make and so delicious.
Sure those pumpkin spice macarons require an entire afternoon if not an entire day but it is completely worth it. They are delicious and you will absolutely not regret baking them. Plus, they are perfect for fall, which conveniently just started!
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Now that I leave in the US, I am being exposed to a lot more pumpkin-based bakes and meals. Thus, I may make the most of that and try out some fall recipe with pumpkins! Stay tuned.
Ingredients
| For the macaron shells | For the buttercream |
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-120 g almond flour
-200 g confectioner’s sugar
-1/2 tsp ground cinnamon
-1/4 tsp all-spice
-1/4 tsp cloves
-100 g egg whites
-1/4 tsp nutmeg
-50 g white granulated sugar
|
-1/2 cup unsalted butter
-1/2 tsp vanilla extract
-1/4 tsp ground cinnamon
-sprinkle of ground nutmeg
-2 cups confectioner’s sugar
-1/4 cup pumpkin puree
-1/4 cup caramel sauce, for filling
|
Pumpkin Spice Macarons Recipe
Make the macaron shells
- Sift the almond flour, confectioner’s sugar and spices into a large mixing bowl.
- Prepare the meringue in a separate mixing bowl. Whisk the egg whites and white sugar on high speed for 3 to 5 minutes until stiff peaks form.
- Add the meringue to the dry ingredients and fold. Make sure you fold from the bottom and flatten the meringue against the sides of the mixing bowl. Fold until the batter reaches ribbon stage and settles back down onto itself within 10 seconds.
- Line two large baking sheets with parchment paper or silicon mats. Transfer the batter into the prepared pastry bag tipped with a simple, round tip.
- Pipe 1 to 1 1/2 inch disks of batter onto the prepared baking sheets. Make sure the macarons are away from each other.
- Preheat the oven to 320F. Let the cookies to set for 1 hour at room temperature. They will form a thin shell on the outside.
- Bake the macarons for 17 to 18 minutes. The cookies have a light golden edge.
- Remove the cookies from the oven and cool completely.
Make the pumpkin spice buttercream
- In a large mixing bowl, whisk together the softened butter, vanilla and spices for a few minutes on high speed until the butter is fluffy.
- Add the sugar gradually, whisking on high speed for 2 to 3 minutes.
- Add the pumpkin purée. Mixing until it’s mixed in.
- Transfer the buttercream into a pastry bag.
Assemble the pumpkin spice macarons
- Pipe the buttercream around the edge of the cookies. Make sure you leave a bit of space in the middle for the caramel sauce.
- Add the caramel sauce.
- Top with with a cookie. Make sure they are the same size.
Macarons always taste better and are more chewy a few hours or a day after being made. Store them in the fridge. Remove the macarons to room temperature to thaw for at least 30 minutes before enjoying.
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Have you ever baked pumpkin spice macarons before? What did you think? What do you think of this recipe? Will you try it out?
Thanks a lot for stopping by. I hope you liked this post.
See you soon,
Love,
Corinne.
