Description
Delicious and delicate French pastries infused with the warm, spiced flavors of pumpkin pie.
Ingredients
Scale
- 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
Instructions
- Clean your tools with vinegar to remove grease.
- Measure and prepare ingredients accurately.
- Combine almond meal and powdered sugar; sift to create a smooth batter.
- Mix 41g egg whites and fold in food coloring, then set aside.
- Heat water and sugar to 248°F.
- Whisk 45g egg whites to soft peaks.
- Gradually pour the hot syrup into the fluffy egg whites while mixing until medium peaks form.
- Fold meringue into the almond mixture gently.
- Pipe onto lined sheets and let rest for 20-30 minutes.
- Bake at 300°F for 12-14 minutes.
- Cool and prepare pie crust with flour, salt, coconut oil, and cold water.
- Cut dough into shapes and bake at 375°F for 10-12 minutes.
- Mix filling ingredients and pipe between macaron shells.
- 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