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Pumpkin Macarons

Total Time: 1 hour 30 minutes
Servings: 20 filled macarons
Author: Shinee
Celebrate fall with these adorable pumpkin macarons.
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Ingredients

For macaron shells:

  • 1 cup (100g) almond flour
  • 3/4 cup (100g) powdered sugar
  • 2 large egg whites 70-75g
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ¼ cup (50g) sugar
  • ¼ teaspoon pumpkin spice bakery emulsion
  • Orange gel food coloring optional

For pumpkin buttercream:

  • 3 tablespoons (40g) unsalted butter, softened
  • 1 cup (130g) powdered sugar
  • 1 tablespoon pure pumpkin puree
  • 1 teaspoon heavy cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon

Instructions

  • 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. (Watch this meringue video for more information.)
  • 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 12 round tip here).
  • Pipe the macarons in pumpkin shape on prepared baking sheets. (Watch the video above for visuals guide.)
  • 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 15minutes, 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.

Notes

For video tutorial and additional notes, read the post above.
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.