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Who doesn’t love the comforting flavors of pumpkin pie, especially as the crisp autumn air begins to settle in? If you’re looking for a delightful way to embrace the season, look no further than Pumpkin Pie Macarons! These sweet, chewy French treats are not only visually stunning but also bursting with the signature spices and flavors of pumpkin pie. Have you ever thought about how that delectable pumpkin filling could be transformed into a bite-sized dessert? Let’s dive into the world of Pumpkin Pie Macarons and explore how you can create this indulgent delight in your kitchen.
Making Pumpkin Pie Macarons is more than just following a recipe; it’s an experience that combines baking art with seasonal flavor. The blend of creamy pumpkin filling and spiced buttercream nestled between almond meringue shells creates a perfect balance that’s hard to resist. Plus, these little bites are great for any occasion—be it cozy gatherings or festive celebrations. Let me guide you through each step to whip up these charming desserts that everyone will love.
Key Benefits of Pumpkin Pie Macarons
Why You’ll Love This Recipe
When you bite into a Pumpkin Pie Macaron, you’re experiencing a myriad of benefits all wrapped up in a delicious package:
- Irresistible Flavor: The warm spices combined with pumpkin create a uniquely comforting flavor.
- Family-Friendly: Kids and adults alike will enjoy the fun and delightful nature of macarons.
- Seasonal Appeal: Perfect for fall festivities, Halloween, and Thanksgiving dessert tables.
- Customizable: You can tweak the colors and flavors to suit your celebrations.
- Visually Stunning: These macarons are perfect for showcasing your baking prowess.
What Makes It Stand Out
These Pumpkin Pie Macarons are more than just a simple dessert. They tell a story of tradition and creativity through the fusion of classic fall spices like cinnamon and nutmeg with the classic French macaron technique. Their vibrant orange and brown hues not only mirror the rich colors of autumn but can also be customized, making them unique to your style. Whether enjoyed during a gathering or as a personal treat, they embody a taste of home and warmth that many will treasure.
Ingredients for Pumpkin Pie Macarons
Complete Ingredient List with Measurements
To make your Pumpkin Pie Macarons, gather the following:
For the Macaron Shells:
- 106 grams almond meal
- 106 grams powdered sugar
- 41 grams egg whites (for the meringue)
- 45 grams egg whites (for the meringue)
- 115 grams granulated sugar
- 79 grams water
- Dash of cream of tartar or lemon juice (for stabilizing)
- Orange and brown powdered or gel food coloring
For the Pumpkin Filling:
- 1/2 cup organic shortening or vegan butter
- 3/4 cup + 2 tbsp confectioners sugar
- Seeds from 1/4 vanilla bean (or 1 tsp vanilla extract)
- Pinch of salt
- Dash of non-dairy milk (if needed)
- 1 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Substitutes and Alternatives
Don’t have all the ingredients? No worries! Here are some alternatives you can consider:
- Almond Meal: Use hazelnut meal or sunflower seed flour for nut-free versions.
- Vegan Options: Use plant-based butter for the filling and ensure the shortening is dairy-free.
- Sugar: Coconut sugar can replace granulated sugar, but adjustments in texture may vary.
- Egg Whites: Aquafaba can be a great egg substitute for a vegan option.
How to Make Pumpkin Pie Macarons – Step-by-Step Directions
Creating Pumpkin Pie Macarons may seem daunting, but I promise you can do it! Follow these steps for a successful batch.
Step 1 – Prep Your Workspace and Ingredients
Before you dive into the fun part, ensure your kitchen is clean and organized. Gather all your ingredients, making sure to measure them accurately using a kitchen scale. Trust me; this will simplify the entire process!
Step 2 – Prepare the Base or Crust
Start by combining the almond meal and powdered sugar in a bowl. Gently sift the mixture to remove any lumps, ensuring a smooth macaron shell. This is crucial for achieving that coveted glossy appearance!
Step 3 – Make the Filling
In a mixing bowl, use a stand mixer to cream together the shortening, powdered sugar, pumpkin puree, pumpkin pie spice, vanilla, and salt. Mix until everything is well combined. The filling should be creamy and easily pipeable.
Step 4 – Whisk the Egg Whites
In a separate bowl, whisk together the 41 grams of egg whites. Once soft peaks form, gradually add in 115 grams of granulated sugar and continue whisking until dotted with shiny, firm peaks. Add a dash of cream of tartar or lemon juice to stabilize the meringue.
Step 5 – Prepare the Sugar Syrup
In a small pot, heat the granulated sugar and water on medium heat. Keep an eye on the thermometer—when it reaches about 200°F, keep whisking your meringue on medium speed.
Step 6 – Combine and Fold
Once the sugar syrup reaches 248°F, carefully pour it into the egg whites while whisking on low speed. Increase to high and mix until glossy and cool.
Step 7 – Macaronage
Carefully fold the meringue into the dry almond meal mixture in thirds. Use a spatula to gently mix— the goal is to achieve a thick ribbon-like consistency without over-mixing.
Step 8 – Pipe the Shells
Transfer the batter to a piping bag fitted with a round tip (I recommend Wilton tip 12). Pipe 1.5-inch circles onto lined baking sheets spaced an inch apart. Once piped, tap the trays gently on the counter to release any trapped air.
Step 9 – Rest the Shells
Let the piped macarons sit at room temperature for 20-30 minutes until they form a skin. You’ll notice they become dry to the touch.
Step 10 – Bake
Preheat your oven to 300°F. Once the macarons have rested, bake them on the middle rack for 12-14 minutes. Watch carefully as the feet should form halfway through the baking process. Allow them to cool completely before removing them from the baking sheet.
Serving Suggestions for Pumpkin Pie Macarons
Best Occasions to Serve This Dish
Pumpkin Pie Macarons are incredibly versatile and can be served for a variety of occasions, including:
- Thanksgiving gatherings
- Fall festivals or harvest parties
- Halloween celebrations
- Cozy evenings at home with family
- Gifts for baked-goods lovers
What to Serve with It
Pair your Pumpkin Pie Macarons with delicious accompaniments to enhance the experience:
- Hot apple cider
- Spiced chai or pumpkin spice lattes
- Whipped cream or vanilla ice cream
- A drizzle of caramel sauce
Storing Pumpkin Pie Macarons Properly
Best Storage Practices
To keep your macarons fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking.
- In the Fridge: They will last about 3-5 days.
- In the Freezer: You can freeze them for up to 3 months. Make sure they are in a well-sealed container.
Reheating and Freezing Tips
To maintain their delicate texture and avoid sogginess:
- If frozen, allow them to thaw in the fridge before enjoying.
- Avoid reheating them in the microwave; instead, let them come to room temperature naturally.
Tips & Tricks for Pumpkin Pie Macarons
Mistakes to Avoid
Here are some common pitfalls and how to fix them:
- Over-mixing the batter: This leads to flat macarons. Stop mixing as soon as you achieve the desired ribbon texture.
- Underbaked shells: Make sure you allow them adequate baking time—watch for the feet to form.
- Not resting the shells: This step is crucial for achieving their signature smooth tops.
Extra Tips for Better Results
- Use a kitchen scale for precision.
- Wipe down equipment with vinegar to ensure no fat residues affect the meringue.
- Experiment with colors for a festive touch!
Recipe Variations of Pumpkin Pie Macarons
Creative Twists
Make your macarons unique with these ideas:
- Add Nuts: Chop and incorporate walnuts or pecans for a delightful crunch.
- Seasonal Flavors: Try adding variations of flavors such as brown butter or pecan pie buttercream.
Dietary Adjustments
Need to accommodate dietary restrictions? Consider these adjustments:
- Gluten-Free: Almond meal is naturally gluten-free.
- Dairy-Free: Use vegan butter for the fillings and replace the cream with non-dairy milk.
- Nut-Free: Substitute almond meal with sunflower seed flour.
Conclusion about Pumpkin Pie Macarons
In summary, Pumpkin Pie Macarons are a delightful treat that captures the essence of the fall season. With their lovely flavors and impressive aesthetics, they’re perfect for any occasion. Easy enough to whip up with a little patience and practice, these macarons are sure to impress your guests or bring comfort to your family evenings. So why not challenge yourself and bake a batch today? You might just find a new favorite recipe!
FAQs about Pumpkin Pie Macarons
What if it doesn’t turn out right?
Baking can be tricky, but don’t be discouraged! If your macarons spread or don’t rise, check that you’ve followed the steps accurately, particularly the resting time.
Can I prepare it ahead of time?
Absolutely! You can make macarons a day in advance. In fact, they taste even better after resting in the fridge for a day.
What are the best ingredient substitutions?
Feel free to substitute almond meal for other nut flours, and vegan butter for a dairy-free option.
How long can it be stored?
Pumpkin Pie Macarons can last 3-5 days in the fridge or 3 months in the freezer if stored properly.
Can I use store-bought dough or crust?
While it’s typically best to make your own, you can experiment with store-bought ingredients for the filling.
Is this recipe kid-friendly or family-appropriate?
Most definitely! Kids will love the fun flavors, and it can even be a great baking project to involve them in.
Can I make this recipe allergen-free?
Yes! Use the suggested nut-free alternatives and ensure the other ingredients are free from allergens relevant to your dietary needs.
Now that you have all the information, it’s time to make your own pumpkin pie macarons! Get ready to enjoy the season’s flavors in a fun and creative way. Happy baking!
Pumpkin Pie Macarons
Equipment
- Stand mixer or hand mixer
- Mixing Bowls
- Piping bag with round tip
- Baking sheets lined with silicone mat or parchment paper
- Wire rack
Ingredients
Spiced Macaron Shells
- 135 g powdered sugar
- 135 g almond flour
- ¼ tsp pumpkin pie spice
- 133 g egg whites about 4 eggs, room temperature
- 133 g granulated sugar
- dash orange gel color (optional)
Pumpkin Pie Ganache Filling
- 6 oz pumpkin puree
- 2 oz dark brown sugar
- ½ tsp pumpkin pie spice
- 2 oz heavy cream
- 6 oz white chocolate, chopped
- 1 Tbsp corn syrup
Instructions
- Preheat oven to 290°F. Prepare baking sheets with silicone mats or parchment and fit piping bag with round tip.
- Pulse powdered sugar, almond flour, and pumpkin pie spice; sift and discard any large bits.
- Whip egg whites with granulated sugar (and optional orange color) to stiff peaks using a double-boiler method if desired.
- Fold dry ingredients into meringue until batter flows like lava.
- Pipe ~1″ rounds on sheets; tap trays to release air bubbles; rest shells for 30 minutes until dry to touch.
- Bake for about 50 minutes until set; cool completely.
- Meanwhile, make ganache: simmer pumpkin puree, brown sugar, and spice; add heavy cream and bring to bare simmer.
- Pour hot mix over white chocolate and corn syrup; blend until smooth and let cool to room temp.
- Pair macaron shells by size; pipe ganache into centers and gently sandwich together.
- Store in an airtight container in fridge; bring to room temperature before serving.