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Pumpkin Pie Macarons

Pumpkin Pie Macarons That Bring Fall Festivity to Your Table

These Pumpkin Pie Macarons blend the comforting essence of pumpkin pie with the elegance of French macarons, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Almond Flour Sift well for a smooth finish.
  • 1 3/4 cups Powdered Sugar Don't skip this ingredient!
  • 3 large Aged Egg Whites Let sit at room temperature.
For the Coconut Oil Pie Crust
  • 1/2 cup Coconut Oil Substitute unsalted butter if not dairy-free.
  • 1 1/2 cups Gluten-Free Flour Blend Ensure it includes xanthan gum if desired.
For the Frostings
  • 1 cup Vanilla Frosting Use dairy-free cream cheese for richer flavor.
  • 1 cup Pumpkin Pie Frosting Adjust spices to taste.
For the Garnish
  • 2 tablespoons Pumpkin Pie Spice Can substitute with cinnamon or favorite spice blend.

Equipment

  • Oven
  • Mixing Bowls
  • Piping Bags
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Pumpkin Pie Macarons
  1. Preheat your oven to 300°F (150°C). In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, whip the aged egg whites until they form stiff peaks. Gently fold dry ingredients into whipped egg whites until the batter flows like lava. Pipe into circles on a parchment-lined baking sheet and let rest for 30 minutes.
  2. Bake the macarons in the preheated oven for 15-18 minutes until they have formed a firm shell with 'feet'. Allow cooling completely on the baking sheet.
  3. Prepare frostings: mix vanilla frosting ingredients until smooth and blend pumpkin pie frosting ingredients, adjusting spices to taste. Scoop each frosting into separate piping bags.
  4. Roll out coconut oil pie crust to 1/8 inch thick and cut into decorative shapes. Bake at 350°F (175°C) for 10-12 minutes until golden brown.
  5. Take two similar-sized macaron shells and pipe pumpkin frosting on one half. Add a baked pie crust cutout, then another dollop of frosting before capping with the second shell.
  6. Top each macaron with vanilla frosting and sprinkle with pumpkin pie spice. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better mixing, and use a kitchen scale for precise measurements.

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