Pumpkin Macarons

I was nearly shocked by how well these pumpkin spice latte macarons turned out! Macarons can be tricky, it’s easy to end up with hollow, cracked or lopsided cookies.

This time, I folded the mixture JUST RIGHT! I let them sit for almost an hour before baking and they were perfect. I’m also loving the spice combo I mixed up for these. I may even incorporate the combo into my next pumpkin pie.

Are you a Macaron Novice? Check out my French Macaron how to post with full video tutorial! I included ALL the tips and tricks I learned the hard way.

Pro Tips for Making Pumpkin Macarons

• Fold the macaron batter until the consistency becomes marshmallowy. When it drizzles back into the bowl you should see a rope of it for a few seconds before it melts back into itself.
• Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
• Give the pan of pipes macaron shells a few good strong taps on the counter to dislodge any air bubbles.
• Before you bake them, leave the piped macarons out to harden until they are dry to the touch.
• Make sure your eggs are room temperature!
• Macarons should be aged at lease a day in the refrigerator. This gives the filling some time to soften the inside of the cookie and create that perfect play of textures you’ll find in a macaron. 

Sometimes I think it’s amazing that a few simple ingredients can come together to make something so magical.

Frequently Asked Questions

How long do macarons last?

• Macarons are actually better a day or two after they’re made! The filling softens the cookies giving you a nice crisp on the outside but soft and chewy on the inside treat.
• Macarons will keep up to a week if stored in an airtight container in the refrigerator. 

Why are my macarons spreading out so much?

If your macarons spread out considerably after piping then the meringue was not stiff enough. Your meringue should be very marshmallowy and nowhere near a soft peak.

How long should I fold the batter for?

Folding in the almond flour mixture to the meringue also known as macaronage is a finicky process which depends on the humidity and stiffness of your meringue. As your batter reaches the desired stage you’ll see it become shiny and slowly fall off the spatula in a ribbon that can form a figure “8” without breaking. When you press the batter big air bubbles will not be present.

What’s the best surface you pipe macarons onto?

Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.

How to make pumpkin macarons

1. Separate the egg whites into a bowl. The best practice is to separate the eggs one at a time into a small bowl, which you then empty into a larger bowl. This way if there’s a broken yolk or bad egg the damage is contained. If you can, age the egg whites in the refrigerator for a few dats. Cover the bowl in plastic and polk wholes into it. This will help dehydrate the whites a bit.

2. Sift the confectioners sugar, almond flour and spices.

3. Pulse the dry mixture in a food processor several times then sift and repeat. I like to do this three times to really eliminate the big almond pieces and get a fine uniform mixture. This helps you get smooth tops.

4. Add the egg whites, cream of tartar, and salt to a CLEAN mixing bowl and beat with a whisk attachment. Once the mixture is frothy begin SLOWLY sprinkling in the sugar as the mixer runs. 

5. Beat on high until you get nice STIFF peaks and the texture is thicker and marshmallowy. I like to transfer the meringue to a mixing bowl and finish beating by hand. This lets me take the meringue to MAXIMUM stiffness without over-beating it.

6. Now it’s time for the macaronage! Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in circular motions bringing material from underneath to the top. Add the remaining dry mixture and continue folding. You’ll know it’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.

7. Transfer the macaron batter to a piping bag fitted with a medium round tip, I like a #12. Pipe the batter onto a parchment-lined baking sheet. You can use a silicon sheet or a macaron sheet with little wells but it’s actually best to use the paper. Tap the baking sheet on the floor or counter several times to help trapped air bubbles escape. Allow the macarons to dry on the counter for about 40-60 minutes. You should be able to touch them without marring the surface before they go into the oven. Bake for 20 minutes at 300F. You’ll know they’re done when if the shells don’t wobble when you move them. Allow to cool for about 10 minutes on the pan then transfer to a rack to cool completely.

8. To make the pumpkin buttercream begin by creaming the pumpkin purée and butter.

9. Add the sugar and spices to the creamed butter mixture and beat until smooth. Scrape the bowl down and beat once more then transfer to a piping bag fitted with a small round tip. You can also just cut the tip off of your piping bag. 

10. Pipe the pumpkin buttercream onto the bottom of a macaron shell then create the sandwich with a second shell and press gently together. For best results refrigerate the macarons in a sealed container for one-two days then enjoy.

If you’ve tried this pumpkin macaron recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!