Description
Pumpkin Pie Macarons are a delightful twist on traditional autumn desserts, combining the rich flavors of pumpkin pie with the delicate texture of macarons.
Ingredients
Scale
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ cup pumpkin puree (pure, not pie filling)
- 1 tsp pumpkin pie spice
- ½ cup unsalted butter (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a mixing bowl, whip egg whites until soft peaks form; gradually add granulated sugar until stiff peaks develop.
- Sift together almond flour and powdered sugar; gently fold into the egg mixture until just combined.
- Pipe small circles onto prepared sheets and let sit for 30 minutes to form a skin.
- Bake for 15-18 minutes; allow to cool completely on the sheet.
- For the filling, beat butter with pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until fluffy.
- Assemble by piping filling onto half of the macaron shells and topping with the other halves.
Nutrition
- Serving Size: 1 macaron (25g)
- Calories: 100
- Sugar: 8g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Let macaron shells rest before baking for best results. Experiment with spices like nutmeg or ginger for unique flavors. Store in an airtight container in the refrigerator for up to five days.