Pumpkin Pie Macarons

Pumpkin Pie Macarons

Pumpkin Pie Macarons are a delightful and seasonal treat that perfectly encapsulates the essence of fall. These delicate French pastries are infused with the warm, spiced flavors of pumpkin pie, making them an irresistible addition to any autumn gathering. From the moment you take your first bite, you’ll experience a harmony of textures—the crispy shell gives way to a creamy filling that’s both sweet and aromatic. The vibrant hues of orange and brown not only make them pleasing to the eye but also evoke the comforting tones of the harvest season. This recipe is a dreamy combination of indulgence and craftsmanship, and it’s definitely worth making for your next festive occasion!

Why You’ll Love This Recipe

There are countless reasons to fall in love with Pumpkin Pie Macarons. First and foremost, they are relatively easy to prepare, making them accessible for both novice and seasoned bakers alike. The recipe employs an uncomplicated technique that allows you to create stunning pastries that not only look elegant but are also fun to make with family or friends.

These macarons are also versatile; you can whip them up quickly for a last-minute gathering or follow the traditional measured process for a leisurely baking session. With minimal ingredients, this recipe strikes the perfect balance between simplicity and flavor, ensuring your efforts yield delicious results.

Ingredients for Pumpkin Pie Macarons

• 106 grams Almond Meal: Adds a rich nuttiness and helps achieve the perfect macaron texture.
• 106 grams Powdered Sugar: For sweetness, helping create that lovely melt-in-your-mouth quality.
• 41 grams Egg Whites (for macarons): The base of your macaron batter, providing structure.
• 45 grams Egg Whites (for meringue): Helps to create a stable meringue for your shells.
• 115 grams Granulated Sugar: To sweeten the meringue and create a beautiful gloss.
• 79 grams Water: Acts as a medium for the sugar syrup.
• Cream of Tartar or Lemon Juice (a dash): Stabilizes the egg whites while whipping.
• Gel or Powdered Food Coloring (orange and brown): To mimic the colors of pumpkin and spices.
• 1 cup All-Purpose Flour: Essential for creating the pie crust elements.
• 1/4 cup Coconut Oil: Adds moisture to the crust and complements the pumpkin flavor.
• 1/4 tsp Salt: Balances the sweetness and enhances flavor.
• 4 tbsp Ice Cold Water: For the crust dough.
• Granulated Sugar and Cinnamon (for optional dusting): Adds a touch of sweetness and warmth.
• 1/2 cup Shortening or Vegan Butter (for filling): Provides a creamy texture for the ganache.
• 3/4 cup + 2 tbsp Confectioners Sugar: Sweetens the filling.
• Seeds from 1/4 Vanilla Bean: Introduces depth of flavor.
• 1 tbsp Pumpkin Puree: The star ingredient; brings sweetness and moisture.
• 2 tsp Pumpkin Pie Spice: The aromatic blend that defines the season.

Step-by-Step Directions for Pumpkin Pie Macarons

1. Clean your tools: Start by cleaning all your baking tools with vinegar to remove any grease and ensure your macarons rise perfectly.

2. Measure and prepare ingredients: Make sure all your ingredients are measured accurately to ensure the best results.

3. Combine almond meal and powdered sugar; sift: Use a fine sieve to help create a smooth macaron batter, free of lumps.

4. Mix 41g egg whites and fold in coloring, set aside: Whisk the egg whites until foamy, then gently fold in your chosen food coloring until you achieve a vibrant hue.

5. Heat water and sugar to 248°F: These measurements are critical; this temperature will help create a stable meringue.

6. Whisk 45g egg whites to soft peaks: Once your sugar syrup reaches the target temperature, start whisking your second batch of egg whites.

7. Add syrup to egg whites while mixing: Gradually pour the hot syrup into the fluffy egg whites while mixing continuously until you reach medium peaks.

8. Fold meringue into the almond mixture: Carefully combine the meringue with the sifted almond and sugar mixture; be gentle to retain air.

9. Pipe onto lined sheets and let rest for 20-30 minutes: Use a piping bag to create uniform circles, letting the macarons form a skin.

10. Bake at 300°F for 12-14 mins: This gentle baking temperature allows the shells to dry out and develop their classic texture.

11. Cool and prepare pie crust: Using flour, salt, coconut oil, and cold water, mix until a dough forms.

12. Cut dough into shapes and bake at 375°F for 10-12 mins: Shape your crusts to complement your macarons, then bake until golden.

13. Mix filling ingredients: Combine your shortening, confectioners’ sugar, vanilla bean seeds, pumpkin puree, and pumpkin spice in a bowl.

14. Pipe between shells: Fill half of the macaron shells with your creamy filling and top with another shell.

15. Assemble by stacking macarons: Finish by stacking macarons and optionally decorate the tops with a dusting of sugar and cinnamon.

Tips & Tricks

To achieve flawless Pumpkin Pie Macarons, here are some chef’s secrets: always use aged egg whites—they whip more easily and give better structure. The key to a successful macaron is mastering the "macaronage," or the folding technique; you want the mixture to flow slowly off the spatula. Use a silicone mat for your baking sheet to help prevent sticking. For added flair, consider incorporating white chocolate ganache or even a drizzle of caramel sauce atop your macarons for an extra festive touch.

Serving Suggestions & Pairings

These macaron treats can shine on their own or be part of a autumn-themed dessert platter. Pair your Pumpkin Pie Macarons with a steaming cup of chai or apple cider, enhancing the cozy flavors. For an impressive presentation, stack them in a clear glass tiered dessert stand surrounded by mini pumpkins for an inviting fall display.

Nutritional Information

Pumpkin Pie Macarons, while a delightful indulgence, can be enjoyed without guilt. Each macaron typically contains around 80-100 calories, depending on your specific fillings and sizes. They are rich in flavor while providing a balance of sweetness, texture, and warmth—a perfect treat for those cozy autumn evenings.

Storing Tips & Variations for Pumpkin Pie Macarons

Store your macarons in an airtight container in the refrigerator, where they can remain fresh for about a week. For longer storage, consider freezing the shells before filling. To add a healthier twist, you could substitute coconut oil for a lighter filling option or use natural sweeteners like agave or stevia. Feel free to experiment with different flavored fillings, such as maple or even a chocolate ganache to complement the pumpkin notes.

Conclusion for Pumpkin Pie Macarons

Don’t wait too long to try your hand at these Pumpkin Pie Macarons! Their delightful look and incredible flavor will surely impress your family and friends this season. With a blend of tradition and innovation, these macarons capture the very essence of autumn in each bite, making them an unforgettable treat. Grab your apron, gather your ingredients, and step into the world of delightful baking—you won’t regret it!

FAQs

1. Can I make these macarons vegan?
Yes! You can substitute the egg whites with aquafaba, the chickpea brine, and use vegan butter in the filling for a completely plant-based treat.

2. What can I use if I don’t have almond meal?
You can try using finely ground cashews or sunflower seed flour as an alternative.

3. How can I tell if my macarons are done baking?
They should have formed a slight crust on top and should not wobble when touched lightly.

4. Can I use store-bought pumpkin puree?
Absolutely! Just make sure it’s pure pumpkin without any additional spices or sugars added.

5. Can I add more spices to the filling?
Definitely! Feel free to adjust the spice blend to match your taste preferences; a hint of nutmeg or clove can add depth to your filling.

Pumpkin Pie Macarons

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• Author: noah-reed
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delicious and delicate French pastries infused with the warm, spiced flavors of pumpkin pie.

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Ingredients

Scale 1x2x3x

• 106 grams Almond Meal
• 106 grams Powdered Sugar
• 41 grams Egg Whites (for macarons)
• 45 grams Egg Whites (for meringue)
• 115 grams Granulated Sugar
• 79 grams Water
• A dash of Cream of Tartar or Lemon Juice
• Gel or Powdered Food Coloring (orange and brown)
• 1 cup All-Purpose Flour
• 1/4 cup Coconut Oil
• 1/4 tsp Salt
• 4 tbsp Ice Cold Water
• Granulated Sugar and Cinnamon (for optional dusting)
• 1/2 cup Shortening or Vegan Butter (for filling)
• 3/4 cup + 2 tbsp Confectioners Sugar
• Seeds from 1/4 Vanilla Bean
• 1 tbsp Pumpkin Puree
• 2 tsp Pumpkin Pie Spice

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Instructions

1. Clean your tools with vinegar to remove grease.
2. Measure and prepare ingredients accurately.
3. Combine almond meal and powdered sugar; sift to create a smooth batter.
4. Mix 41g egg whites and fold in food coloring, then set aside.
5. Heat water and sugar to 248°F.
6. Whisk 45g egg whites to soft peaks.
7. Gradually pour the hot syrup into the fluffy egg whites while mixing until medium peaks form.
8. Fold meringue into the almond mixture gently.
9. Pipe onto lined sheets and let rest for 20-30 minutes.
10. Bake at 300°F for 12-14 minutes.
11. Cool and prepare pie crust with flour, salt, coconut oil, and cold water.
12. Cut dough into shapes and bake at 375°F for 10-12 minutes.
13. Mix filling ingredients and pipe between macaron shells.
14. Assemble by stacking macarons and optionally dust with sugar and cinnamon.

Notes

For best results, use aged egg whites and master the folding technique called ‘macaronage’.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 macaron
• Calories: 90
• Sugar: 10g
• Sodium: 50mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg