Description
Delicate French pumpkin spice macarons blend autumn’s warmth with elegant Parisian technique. Rich seasonal flavors dance between crisp almond shells and creamy spiced filling, inviting seasonal indulgence that lingers deliciously on your palate.
Ingredients
Scale
Main Ingredients:
- 100 g almond flour
- 100 g powdered sugar
- 75 g egg whites
- 50 g granulated sugar
Pumpkin Spice Filling:
- 225 g unsalted butter
- 250 g powdered sugar
- 30 ml pumpkin puree
Spice and Flavoring:
- 5 g ground cinnamon
- 2 g ground nutmeg
- 1 g ground ginger
- 1 g ground cloves
- 5 ml vanilla extract
- 2 ml orange zest
Instructions
- Sift almond flour and powdered sugar together in a large mixing bowl, ensuring a smooth, lump-free mixture.
- In a separate clean bowl, whip egg whites until soft peaks form, gradually adding granulated sugar while continuing to whisk until stiff, glossy meringue develops.
- Gently fold the dry ingredients into the meringue using a spatula, creating a smooth, flowing batter that falls in ribbons when lifted.
- Transfer batter to a piping bag fitted with a round tip, and pipe uniform circular shells onto a silicone-lined baking sheet, leaving space between each macaron.
- Tap the baking sheet firmly on the counter to release air bubbles, then let shells rest at room temperature for 30-45 minutes to form a delicate skin.
- Preheat oven to 300°F (150°C) and bake macarons for 12-15 minutes, rotating halfway through for even coloration.
- For the filling, cream butter until light and fluffy, then gradually incorporate powdered sugar, pumpkin puree, and all spices (cinnamon, nutmeg, ginger, cloves).
- Stir in vanilla extract and orange zest, mixing until filling is smooth and well-combined.
- Once macaron shells are completely cooled, pipe pumpkin spice filling between two shells, creating delicate sandwich cookies.
- Refrigerate assembled macarons for at least 24 hours to allow flavors to meld and texture to soften.
Notes
- Master the sifting technique by using a fine-mesh sieve to ensure zero lumps in your almond flour and powdered sugar mixture, creating perfectly smooth macaron shells.
- Control egg white whipping by using room temperature eggs and adding sugar gradually, which helps stabilize the meringue and create glossy, stiff peaks for ideal macaron texture.
- Let piped macaron shells rest at room temperature to develop a delicate skin, crucial for achieving the signature crisp exterior and preventing cracking during baking.
- Experiment with dietary variations by substituting almond flour with gluten-free options like ground sunflower seeds or using alternative sweeteners for those with specific nutritional needs.
- Prep Time: 30 mịnutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 192
- Sugar: 17 g
- Sodium: 10 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg