Pumpkin French Macarons
Celebrate fall with these pumpkin French macarons. Easy to follow step-by-step photo tutorial is included.
I wish you were here with me last weekend, enjoying these delicious fall treats. They are packed with pumpkin flavor inside and out. It’s truly hard to resist not to grab one after another.
I’ve made my fair share of French macarons in the past with lots of trials and errors. And these pumpkin French macarons turned out the best of the best, flavor-wise and texture-wise. It’s true that you get better with more practice. My mother-in-law said that these pumpkin macarons are her favorite from all the other flavors I’ve made so far. I’m on the fence though; my lemon French macarons were pretty darn good.
If you have ever made French macarons before, you know how finicky they can be. So I’m very careful playing with flavors, it just might not turn out good. I really wanted to make pumpkin macarons for Halloween though. Different thoughts kept my brain busy on this subject for quite a while. How to incorporate pumpkin puree to the delicate macaron batter? Should I just add pumpkin spice for the batter and make pumpkin buttercream with pumpkin puree? What if they won’t be pumpkin-y enough? Blah, blah, blah… I had to table the idea, because I just didn’t have the courage to experiment. UNTIL, I came across this amazing, flavor-packed baking emulsion! Generous people over at LorAnn Oils and Flavors sent me a free sample of their Pumpkin Spice baking emulsion, butterscotch and chocolate hazelnut oils. When I got the package, I knew exactly what I was going to make. Pumpkin French macarons, of course!
My macarons turned out amazing. I used only ¼ teaspoon of emulsion and it was just perfect. When I was mixing the batter, it smelled like pumpkin pie, and I barely resisted the urge to eat the raw batter. Simply divine! The flavor didn’t get lost during baking either. I couldn’t ask more, perfectly pumpkin-y flavor throughout the cookies. Plus, I made pumpkin buttercream with real pumpkin puree. Boy, was it good!
As always, step-by-step photos are here. You can also watch the video on how to fold the batter on this post.
Don’t be intimidated by French macarons. If you follow all the directions as stated, you will have a success. I’ve heard from my readers that they had successful first attempts following my directions on lemon French macaron post.
You can do it!
Pumpkin French Macarons
Yield: About 25 filled macarons
Cook Time:20 min
Total Time:2 hours (includes resting and cooling time)
- 1 cup (100gr) almond flour
- 3/4 cup (100gr) powdered sugar
- 2 large egg whites (about 70gr)
- ¼ teaspoon cream of tartar
- ¼ cup (50gr) sugar
- ¼ teaspoon pumpkin spice bakery emulsion
- Orange gel food coloring, optional
- 3 tablespoons (40gr) unsalted butter, softened
- 1 cup (130gr) powdered sugar
- 1 tablespoon pure pumpkin puree
- 1 teaspoon heavy cream
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- Line 2 baking sheets with parchment paper.
- In medium bowl, sift together almond flour and powdered sugar twice. Set aside.
- In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and salt, and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. Add pumpkin spice bakery emulsion and orange gel food coloring. Beat on medium speed for one more minute, or until the color is evenly distributed.
- Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in this video . The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over, or under mix the batter.
- Transfer the batter into a pastry bag with a round tip. (I used Wilton A1 tip).
- Pipe out 1.5-inch rounds about an inch apart on prepared baking sheets.
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells.
- Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
- Bake the macarons one sheet at a time for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
- Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
- While macarons are drying, prepare the pumpkin buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Add powdered sugar, heavy cream, pumpkin puree, salt and cinnamon. Beat until well combined.
- Transfer the buttercream into a pastry bag and fill the macarons.
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