Ingredients
Macarons
- 3.5 ounces powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 2 ounces almond flour
- 2 ounces egg whites (about 2 large egg whites)
- 1 3/4 ounces granulated sugar
- 1 pinch cream of tartar (less than 1/8 teaspoon)
- 1/4 teaspoon orange gel food coloring
- 1/3 cup pumpkin butter
Cream Cheese Buttercream
- 1/4 cup cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Prepare baking sheets: Place two macaron templates on a baking sheet and cover with parchment paper or silicone mats. Set aside.
- Preheat oven: Position oven rack in the lower half of the oven (not at the bottom) and preheat to 300°F (150°C).
- Sift dry ingredients: In a food processor, pulse powdered sugar, pumpkin pie spice, and almond flour for about 30 seconds until finely ground. Sift the mixture through a fine sieve three times. Set aside.
- Make meringue: In a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium-high speed until foamy. Gradually add granulated sugar while continuing to beat. Increase speed to high and whip until stiff peaks form, resembling shaving cream texture. Add orange gel food coloring and mix to combine.
- Fold dry ingredients: Gently fold one-third of the sifted flour mixture into the meringue using a spatula, carefully cutting and swooping through the mixture. Repeat with the second and third portions, mixing just until incorporated. The batter should flow like thick lava and form a ribbon that holds for a few seconds.
- Pipe macarons: Transfer batter to a piping bag fitted with a 1/2-inch smooth, round tip. Pipe batter onto prepared baking sheets using the stencil as a guide, filling each circle without overfilling. Tap sheets firmly on the counter several times to release air bubbles and use a toothpick to pop any visible bubbles.
- Dry shells: Let the piped macarons rest at room temperature until the tops are smooth and no longer sticky to the touch, about 30 minutes.
- Bake: Bake in preheated oven for 14-16 minutes, rotating halfway through for even baking. Cool on baking sheets for 5 minutes before transferring parchment to wire racks to cool completely.
- Prepare buttercream: While macarons cool, beat cream cheese and butter until fluffy. Add powdered sugar, heavy cream, vanilla extract, and salt; beat until well combined. Transfer to a piping bag without a tip.
- Assemble macarons: Lay half the macaron shells flat side up. Pipe a cherry-sized dollop of cream cheese buttercream onto each shell, followed by a small bean-sized drop of pumpkin butter on top. Sandwich with remaining shells, gently pressing to spread the filling to the edges.
- Store: Refrigerate assembled macarons in an airtight container for up to five days or freeze for up to five months.
Notes
- Be careful not to overmix the batter to avoid flat or cracked macarons.
- Use a kitchen scale for accurate ingredient measurements, especially for dry ingredients.
- Let the piped shells dry before baking to form a skin that helps prevent cracking.
- Adjust food coloring gradually to achieve desired color intensity without affecting texture.
- Allow macarons to come to room temperature before serving for best flavor and texture.
- Pumpkin butter adds moisture and flavor contrast to the creamy filling.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
