Description

Pumpkin Pie Macarons combine the delicate charm of French macarons with the rich, spiced flavors of classic pumpkin pie. These cozy fall treats feature crisp-chewy macaron shells filled with creamy pumpkin spice frosting, a dollop of vanilla frosting, and a buttery pie crust topper—an elegant, festive dessert perfect for autumn gatherings.

Ingredients

For the Macaron Shells:

Almond meal
Powdered sugar
Egg whites
Granulated sugar
Water
Cream of tartar (or lemon juice)
Orange and brown food coloring (optional)

For the Pie Crust Topping:

All-purpose flour
Coconut oil
Salt
Ice water
Cinnamon-sugar for dusting (optional)

For the Vanilla Frosting Dollop:

Shortening or butter
Confectioners sugar
Vanilla bean seeds
Non-dairy milk
Pinch of salt

For the Pumpkin Spice Frosting:

Shortening or butter
Pumpkin puree
Confectioners sugar
Pumpkin pie spice
Vanilla extract
Pinch of salt

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Instructions

Clean bowl and whisk with vinegar. Sift almond meal and powdered sugar, fold in egg whites, and tint with food coloring.
Cook sugar and water to 248°F. When syrup reaches 200°F, whisk egg whites to soft peaks.
Slowly pour hot syrup into meringue while whipping, until glossy stiff peaks form.
Fold meringue into almond paste until batter falls in ribbons.
Pipe 1.5-inch rounds onto lined baking sheets. Tap to release air bubbles. Rest shells 20-30 minutes.
Bake at 300°F (150°C) for 12-14 minutes. Cool completely.
Prepare pie crust dough, roll out, cut decorative shapes, and bake at 350°F (175°C) until golden.
Make vanilla and pumpkin spice frostings.
Pipe pumpkin frosting onto half the shells. Top with a pie crust cutout and a small vanilla frosting dollop. Dust with pumpkin pie spice.
Sandwich with the remaining macaron shells.

Notes

Use a kitchen scale for precision.

Resting the shells is essential for proper macaron feet.

Store assembled macarons in an airtight container in the fridge for up to 5 days.

Pie crust toppers should be added fresh before serving to maintain crispness.

Freeze shells or assembled macarons for up to 1 month.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: French-American