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Pumpkin Macaron
Recipe by Paige Miller
Pump It Up
A delicious, fun and seasonal twist on the French, sweet meringue-based confection. Guaranteed to be a crowd pleaser! Gluten free and still delicious !!!

  1. Preheat oven to 300° F
  2. Prep pastry bag with plain tip
  3. Line 2 baking sheets with parchment paper. Draw 1 ¼ - 1 ½ inch circles (I use a shot glass) about 1 inch apart.
  4. Sift almond flour and confectioner’s sugar and set aside
  5. In large mixing bowl combine egg whites, super-fine sugar and cream of tartar. Whisk until glossy and stiff peaks form.
  6. Add the vanilla extract and food coloring (if using) and whisk another minute
  7. Add all the ingredients at the same time. Fold the ingredients together using a rubber spatula. Keep folding until all dry ingredients are incorporated and the mixture is creamy.
  8. Transfer mixture to prepared pastry bag and pipe onto the cookie sheets. DO NOT fill the circles completely. Fill about 2/3 full ass the mixture will spread. Once the cookie sheets are full, tap the cookie sheet on a hard surface to pop any air bubbles.
  9. Allow the unbaked macarons to rest for 20-30 minutes. The purpose of this is to “dry them out.” After 20 mins touch the top of one to see if it’s slightly tacky. If it’s still wet and comes off on your finger, let them dry out a little longer. This step is incredibly important.
  10. Bake for 16-20 minutes.
  11. Remove from oven and cool completely before removing from the parchment paper. I remove the parchment paper, with the cookies still on it, from the cookies sheet to speed up the cooling process
  12. To make the buttercream, beat the butter and cream cheese on medium speed of an electric mixer, until light and creamy. Add the pumpkin puree, vanilla and pumpkin pie spice. Mix another 1-2 minutes until incorporated. Reduce the speed to slow and gradually add the confectioner’s sugar. Beat until fluffy and smooth.
  13. Pipe buttercream in mounds onto half of the macarons. Top with matching half and twist to distribute. ****Store the macarons in an airtight container and refrigerate until ready to serve. Allow them to rest at room temperature for 30 minutes before serving.
  • Almond flour x 1 cup
  • Confectioner's Sugar x 5 1/2 cup
  • egg whites (room temperature) x 3
  • cream of tartar x 1/4 teaspoon
  • super fine sugar x 2 1/2 teaspoon
  • Vanilla extract x 1 teaspoon
  • orange gel food coloring(drops) x 2
  • Unsalted butter, room temperature x 1/4 cup
  • Cream Cheese x 1 ounce
  • Pumpkin Puree x 1/4 cup
  • Vanilla extract x 1 teaspoon
  • pumpkin pie spice x 1 teaspoon
  • Confectioner's Sugar x 1 1/2 cup

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