Description
French-inspired pumpkin pie macarons blend delicate almond shells with creamy spiced filling, creating an elegant autumn dessert. Parisian pastry techniques meet seasonal American flavors in this delightful sweet you’ll savor with each delicate bite.
Ingredients
Scale
- 115 g (4.06 oz) granulated sugar
- 106 g (3.74 oz) almond meal
- 106 g (3.74 oz) powdered sugar
- 45 g (1.59 oz) egg whites
- 41 g (1.45 oz) egg whites
- 79 g (2.79 oz) water
- Dash cream of tartar or lemon juice
- Orange and brown powdered or gel food coloring
- 1 cup (120 g) all-purpose flour
- ¼ cup (59 ml) coconut oil
- ¼ tsp salt
- 4 tbsps ice-cold water
- Granulated sugar and cinnamon for dusting
- ½ cup (113 g) organic shortening or vegan butter
- ¾ cup + 2 tbsps (100 g) confectioners’ sugar
- Seeds from ¼ vanilla bean (or ½ tsp vanilla extract)
- Pinch of salt
- Dash of non-dairy milk
- ½ cup (113 g) shortening
- 1 cup (120 g) confectioners’ sugar
Instructions
- Preparation: Sanitize mixing bowl and whisk with vinegar. Measure ingredients precisely using a kitchen scale.
- Dry Mixture: Sift almond meal and powdered sugar together. Incorporate egg whites and food coloring, blending until smooth.
- Meringue Construction: Heat sugar syrup to 248°F while simultaneously whipping egg whites to soft peaks. Stream hot syrup into whites, creating a glossy meringue.
- Batter Formation: Gently fold meringue into almond mixture, preserving delicate air bubbles. Transfer to piping bag and create 1.5-inch rounds on lined baking sheets.
- Resting and Baking: Allow macarons to develop skin for 20-30 minutes. Preheat oven to 300°F and bake for 12-14 minutes. Cool completely.
- Pie Crust Preparation: Combine flour and salt with coconut oil using a pastry cutter. Add ice water until dough coheres. Roll out and cut decorative shapes. Bake at 375°F for 10-12 minutes until golden.
- Frosting Creation: Prepare vanilla frosting by blending shortening, confectioners’ sugar, vanilla, salt, and milk. Create pumpkin pie frosting by mixing shortening, pumpkin puree, confectioners’ sugar, pumpkin pie spice, vanilla, and salt.
- Assembly: Pair macaron shells by matching sizes. Pipe pumpkin pie frosting on one shell, add pie crust cutout, and layer with more frosting. Top with second macaron shell.
- Finishing Touches: Pipe delicate vanilla frosting dollop and dust with pumpkin pie spice.
Notes
- Precision Matters: Use a kitchen scale for exact ingredient measurements to guarantee consistent macaron texture and quality.
- Surface Preparation: Clean mixing tools with vinegar to remove any grease, ensuring proper egg white whipping and meringue stability.
- Skin Development: Allow macaron shells to rest 20-30 minutes before baking, creating a crucial protective skin that prevents cracking and ensures perfect feet formation.
- Temperature Control: Monitor sugar syrup and oven temperatures precisely, as slight variations can dramatically impact macaron structure and final appearance.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 155
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 0 mg