Description
French-inspired pumpkin pie macarons blend classic autumn flavors with delicate Parisian pastry technique. Crisp almond shells cradle silky pumpkin buttercream, offering you a sophisticated twist on traditional holiday desserts.
Ingredients
Scale
Macaron Shells:
Main Ingredients:
- 106 grams (3.74 ounces) almond meal
- 106 grams (3.74 ounces) powdered sugar
- 115 grams (4.06 ounces) granulated sugar
Egg Components:
- 41 grams (1.45 ounces) egg whites
- 45 grams (1.59 ounces) egg whites
Additional Ingredients:
- 79 grams (2.79 ounces) water
- Dash of cream of tartar or lemon juice
- Orange and brown powdered or gel food coloring
Coconut Oil Pie Crust:
Main Ingredients:
- 1 cup (120 grams) all-purpose flour
- ¼ cup (59 milliliters) coconut oil
Additional Ingredients:
- ¼ teaspoon salt
- 4 tablespoons ice-cold water
Optional:
- Granulated sugar and cinnamon for dusting
Vanilla Frosting:
Main Ingredients:
- ½ cup (113 grams) organic shortening or vegan butter
- ¾ cup + 2 tablespoons (100 grams) confectioners’ sugar
Additional Ingredients:
- Seeds from ¼ vanilla bean (or ½ teaspoon vanilla extract)
- Pinch of salt
- Dash of non-dairy milk
Pumpkin Pie Frosting:
Main Ingredients:
- ½ cup (113 grams) shortening
- 1 cup (120 grams) confect
Instructions
- Sanitize the mixing bowl and whisk with vinegar to eliminate any potential residue, ensuring a clean workspace for precise macaron preparation.
- Meticulously measure all ingredients using a kitchen scale for accuracy.
- Prepare a piping bag with a Wilton tip 12 and line two baking sheets with Silpat or parchment paper.
- Sift almond meal and powdered sugar together to create a smooth, lump-free dry mixture.
- Create a well in the dry ingredients, incorporate 41g egg whites, and blend until smooth. Add desired food coloring and set aside.
- Construct a sugar syrup by heating granulated sugar and water, using a candy thermometer to monitor temperature precisely.
- When syrup approaches 200°F, whip the remaining 45g egg whites to soft peaks, stabilizing with lemon juice or cream of tartar.
- Once syrup reaches 248°F, carefully stream it into the whisked egg whites while continuously mixing until a glossy, stiff meringue forms.
- Gently fold the meringue into the almond mixture in three stages, maintaining the delicate air bubbles.
- Transfer the batter to the prepared piping bag and create 1.5-inch rounds on the baking sheets.
- Allow macarons to rest for 20-30 minutes until a thin skin develops, then preheat the oven to 300°F.
- Bake for 12-14 minutes, then cool completely before removing shells from the parchment.
- For the coconut oil pie crust, combine flour and salt with coconut oil using a pastry cutter.
- Gradually add ice water until the dough coheres, then roll out to 1/2 inch thickness.
- Cut decorative shapes with cookie cutters and bake at 375°F for 10-12 minutes until golden.
- Prepare vanilla frosting by blending shortening, confectioners’ sugar, vanilla, salt, and milk until smooth.
- Create pumpkin pie frosting by mixing shortening, pumpkin puree, confectioners’ sugar, pumpkin pie spice, vanilla, and salt.
- Pair macaron shells by matching sizes.
- Pipe a generous swirl of pumpkin pie frosting on one shell, position a pie crust cutout, and add another frosting layer.
- Crown with a second macaron shell.
- Finish by piping a delicate vanilla frosting dollop and dusting with pumpkin pie spice.
Notes
- Precision matters when making macarons, so use a kitchen scale for accurate ingredient measurements.
- Wiping down your mixing bowl with vinegar removes any grease that could prevent egg whites from whipping properly.
- Resting the piped macaron shells before baking allows them to develop a crucial protective skin, ensuring smooth, glossy tops.
- Temperature control is critical: use a candy thermometer to achieve the perfect sugar syrup for stable meringue.
- Fold the meringue gently into the almond mixture to maintain its delicate air bubbles and achieve the classic macaron texture.
- Let cooled shells mature for 24 hours in the refrigerator for enhanced flavor and texture development.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg