Pumpkin Pie Macarons

Pumpkin Pie Macarons Recipe

Celebrate fall with these delicious Pumpkin Pie Macarons! These delicate French treats are filled with spiced pumpkin pie frosting, layered with a coconut oil pie crust cutout, and topped with vanilla frosting and a dusting of pumpkin pie spice. They combine the classic flavors of pumpkin pie with the light, chewy texture of macarons, making them perfect for any autumn gathering, holiday celebration, or cozy treat.

Ingredients

For the Macaron Shells:

• 106 grams of almond meal
• 106 grams powdered sugar
• 41 grams of egg whites
• 45 grams of egg whites
• 115 grams of granulated sugar
• 79 grams of water
• Dash of cream of tartar or lemon juice (for stabilizing)
• Orange and brown powdered or gel food coloring

For the Coconut Oil Pie Crust:

• 1 cup all-purpose flour
• 1/4 cup coconut oil
• 1/4 tsp salt
• 4 tbsp ice-cold water
• Granulated sugar and cinnamon for dusting (optional)

For the Vanilla Frosting:

• 1/2 cup organic shortening or vegan butter (regular butter works too)
• 3/4 cup + 2 tbsp confectioners’ sugar
• Seeds from 1/4 vanilla bean (or 1/2 tsp vanilla extract)
• Pinch of salt
• Dash of non-dairy milk

For the Pumpkin Pie Frosting:

• 1/2 cup shortening
• 1 tbsp pumpkin puree
• 1 cup confectioners’ sugar
• 2 tsp pumpkin pie spice
• 1/2 tsp vanilla
• Pinch of salt

Garnish:

• Pumpkin pie spice

Directions

1. Make the Macaron Shells:
   • Wipe down the mixing bowl and whisk attachment with vinegar to remove any grease or residue, which can prevent the egg whites from whipping properly.
   • Prepare a piping bag fitted with a round tip (Wilton tip 12). Line two baking sheets with Silpat mats or parchment paper.
   • In a large bowl, sift together the almond meal and powdered sugar to remove any lumps. Make a well in the center, add 41 grams of egg whites, and fold the mixture until well blended. Add food coloring to achieve your desired shade of orange or brown and set aside.
   • In a small saucepan, combine the granulated sugar and water. Attach a candy thermometer to the side of the pan and heat on medium heat.
   • When the syrup reaches 200°F, begin whisking the remaining 45 grams of egg whites in the stand mixer until soft peaks form. Stabilize the egg whites with a dash of cream of tartar or lemon juice.
   • Once the syrup reaches 248°F, slowly pour it into the whisked egg whites while continuing to whisk on low speed. Increase the speed to high and whisk until glossy, stiff peaks form.
   • Fold the meringue into the almond mixture in thirds, gently incorporating after each addition. Continue folding until the mixture flows like lava and forms a figure-8 without breaking.
   • Transfer the batter to the prepared piping bag. Pipe 1.5-inch rounds onto the lined baking sheets, leaving space between each.
   • Tap the trays on the counter to release air bubbles, then let the macarons rest for 20-30 minutes, or until they are dry to the touch.
   • Preheat the oven to 300°F and bake the macarons for 12-14 minutes. Let them cool completely before removing from the parchment or Silpat.
2. Make the Coconut Oil Pie Crust:
   • Preheat your oven to 375°F. In a mixing bowl, combine the flour, salt, and coconut oil. Use a pastry cutter to blend the mixture until crumbly.
   • Add the ice water, one tablespoon at a time, until a dough forms. Roll out the dough to about 1/2-inch thickness and cut out small shapes using cookie cutters.
   • Bake for 10-12 minutes, or until golden brown. Set aside to cool.
3. Prepare the Vanilla Frosting:
   • In a stand mixer, beat the shortening (or butter), confectioners’ sugar, vanilla bean seeds (or extract), salt, and a dash of non-dairy milk until smooth and creamy.
4. Prepare the Pumpkin Pie Frosting:
   • In a stand mixer, beat the shortening, pumpkin puree, confectioners’ sugar, pumpkin pie spice, vanilla, and salt until light and fluffy.
5. Assemble the Macarons:
   • Pair the macaron shells by size.
   • Pipe a swirl of the pumpkin pie frosting onto one shell, add a small pie crust cutout on top, and then pipe more frosting over it.
   • Gently press the second macaron shell on top to sandwich the filling.
   • Pipe a small dollop of vanilla frosting on top of the macaron and dust lightly with pumpkin pie spice for a festive finish.

Tips for Success:

• Stabilizing the Egg Whites: Using cream of tartar or lemon juice helps stabilize the egg whites, ensuring they whip up perfectly for smooth macaron shells.
• Resting Time: Allowing the macarons to rest before baking ensures they develop their signature “feet” and a smooth top.
• Pie Crust Garnish: The small pie crust cutouts add a fun texture and flavor reminiscent of traditional pumpkin pie, making these macarons even more special.

Nutritional Information:

• Calories per macaron: 110 kcal
• Servings: 20 macarons

Time Breakdown:

• Prep Time: 1 hour
• Cooking Time: 30 minutes
• Total Time: 1 hour 30 minutes

These Pumpkin Pie Macarons are a delicious way to celebrate the fall season. With delicate macaron shells, pumpkin pie filling, a touch of coconut oil pie crust, and a hint of vanilla frosting, these macarons capture the essence of pumpkin pie in every bite. Perfect for Thanksgiving, fall gatherings, or simply indulging in a cozy autumn treat, these macarons are sure to impress!

Pumpkin Pie Macarons

---

• Author: Dulcia
• Total Time: 1 hour 30 minutes
• Yield: 20 1x

Print Recipe

Pin Recipe

Description

The Pumpkin Pie Macarons are an indulgent way to celebrate the fall season. With crisp, airy shells and a rich pumpkin pie filling, they capture the essence of pumpkin spice in every bite. These macarons are finished with a swirl of vanilla frosting and a sprinkle of pumpkin pie spice, making them as beautiful as they are delicious.

---

Ingredients

Scale 1x2x3x

Macaron Shells:
106 grams of almond meal
106 grams powdered sugar
41 grams of egg whites
45 grams of egg whites
115 grams of granulated sugar
79 grams of water
Dash of cream of tartar or lemon juice for stabilizing
Orange and brown powdered or gel food coloring
Coconut Oil Pie Crust:
1 cup all-purpose flour
1/4 cup coconut oil
1/4 tsp salt
4 tbsp ice-cold water
Granulated sugar and cinnamon for dusting (optional)
Vanilla Frosting:
1/2 cup organic shortening or vegan butter (regular butter works too)
3/4 cup + 2 tbsp confectioners’ sugar
Seeds from 1/4 vanilla bean (or 1/2 tsp vanilla extract)
Pinch of salt
Dash of non-dairy milk
Pumpkin Pie Frosting:
1/2 cup shortening
1 tbsp pumpkin puree
1 cup confectioners’ sugar
2 tsp pumpkin pie spice
1/2 tsp vanilla
Pinch of salt
Garnish:
Pumpkin pie spice

---

Instructions

Macaron Shells:
Wipe down the mixing bowl and whisk attachment with vinegar to remove any residue. Prep and measure all ingredients using a kitchen scale.
Prep a piping bag with a round tip (Wilton tip 12). Line 2 baking sheets with Silpat or parchment.
Combine almond meal and powdered sugar in a bowl. Sift once to remove lumps.
Make a well in the dry mixture, add 41g of egg whites, fold together until blended, then add food coloring. Set aside.
For sugar syrup, heat granulated sugar and water on medium heat with a candy thermometer attached to the side.
Once the syrup reaches 200°F, whisk the remaining 45g egg whites to soft peaks. Stabilize with lemon juice or cream of tartar.
When syrup reaches 248°F, remove from heat and slowly pour into the whisked egg whites. Whisk until glossy, stiff peaks form.
Fold the meringue into the almond mixture in thirds, gently incorporating after each addition.
Transfer batter to the piping bag and pipe 1.5-inch rounds onto the baking sheets.
Let rest for 20-30 minutes until dry to the touch. Preheat the oven to 300°F.
Bake for 12-14 minutes, let cool, then remove shells from parchment.
Coconut Oil Pie Crust:
Preheat oven to 375°F. Combine flour, salt, and coconut oil using a pastry cutter.
Add ice water, one tablespoon at a time, until a dough forms.
Roll out dough to 1/2 inch thickness. Cut shapes using cookie cutters.
Bake for 10-12 minutes until golden brown.
Vanilla Frosting:
In a mixer, blend shortening, confectioners’ sugar, vanilla, salt, and milk until smooth.
Pumpkin Pie Frosting:
Mix shortening, pumpkin puree, confectioners’ sugar, pumpkin pie spice, vanilla, and salt in a stand mixer until smooth.
Assembly:
Match macaron shells by size.
Pipe a swirl of pumpkin pie frosting onto one shell, add a pie crust cutout, then pipe more frosting.
Top with a second macaron shell.
Pipe a dollop of vanilla frosting on top and dust with pumpkin pie spice.

• Prep Time: 1 hour
• Cook Time: 30 minutes

Nutrition

• Calories: 110