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Pumpkin Pie Macarons

These taste exactly like pumpkin pie. It’s kind of crazy. If the multiple steps seem daunting, you can always cheat by filling them with a quick or store-bought frosting. For this one, just use a simple vanilla and add the pumpkin spice mixture and canned pumpkin. No one will know the difference.

Makes 40 1-inch macaron cookies sandwiches (80 halves)

for the cookies:

11⁄4 packed cups (165 grams) almond flour

pinch of fine sea salt

3⁄4 packed cup (165 grams) confectioners’ sugar

3⁄4 cup (150 grams) granulated sugar

1⁄2 teaspoon (3 grams) cream of tartar

1⁄2 cup (115 grams) aged egg whites (from 4 eggs), at room temperature

4 drops (gel) orange and 2 drops (gel) brown food coloring

for the filling:

1 cup (200 grams) granulated sugar

3 egg whites

pinch cream of tartar

¼ teaspoon (1 gram) fine sea salt

2 sticks (227 grams) cold unsalted butter, cubed

1/3 cup pumpkin Puree

3 teaspoons of pumpkin spice (you can use more of less depending on taste)

to make the cookies:

1. Preheat the oven to 325F. Pulse almond flour, salt and confectioners’ sugar in the bowl of a food processor 8 times for 8 seconds each time. Sift to remove any additional lumps (we skipped this step).

2. Whip the egg whites, granulated sugar, and cream of tartar in the bowl of an electric mixer on medium-high speed until glossy stiff peaks form (approximately 4-6 minutes, depending on mixer speed).

3. The next step is folding the dry ingredients into the meringue and adding the orange and brown food coloring. It is important to fold the different components just enough, but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift a large portion of the mixture about 6 inches above the bowl with a spatula. If it breaks when falling, continue to fold. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip. Don’t worry if there are still swirls of color. As you pipe, the batter will combine further, and you might even get some tye-dye swirls.

4. Place cookie batter in a piping bag fitted with a metal tip and line a baking sheet with parchment paper or a Dana’s Bakery silicon mat. Pipe macarons into 2-inch circles, about 1 1/2 inches apart. Once you are done piping, slam the baking sheet down to remove excess air (slam 8 times, from 6”-8” above the table). Let macarons sit to get a skin for 15-30 minutes. Bake for 15 minutes, until the macarons just come off the baking sheet when you lift them (the centers will have risen, and will not have any dark indentations). Cool completely before removing and filling.

to make the filling:

1. Place egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment, and whip until they form soft peaks.

2. Meanwhile, combine sugar and ¼ cup (57 grams) water in a small saucepan and bring to a boil. Continue cooking until syrup reaches 238°F (115°C).

3. With the mixer on medium speed, slowly pour the hot syrup into the egg white mixture. Continue whisking for about 8 minutes, until mixture has cooled.

2. Add in the salt and cold butter and whip on high speed until fluffy and emulsified, about 10 minutes. Add pumpkin puree and spices (to taste).

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