I made these deee-lish pumpkin pie macarons on Sunday, and they were gone by Monday afternoon. They were that good. For these, I decided to leave the shells plain white to let the orange filling “pop!” Plus, I think the white is a little ghoste-like, in the spirit of Halloween! These would be a great sweet for a Halloween party or Thanksgiving dinner.
I used my trusty macaron recipe, adapted from Martha Stewart, with an amazing pumpkin pie extract that I purchased off Amazon. I’ve been told this macaron shell recipe is “foolproof,” so give it a shot! Making macarons is easier than you think, trust me.
Pumpkin Pie Macaron Shells
- 1 1/2 cups almond flour ran through food processor
- 1 1/4 cups confectioners’ sugar
- 3 large egg whites at room temperature
- Pinch of salt
- 1/4 cup granulated sugar
- 1/4 teaspoon pumpkin pie extract (This is what I bought. It smells SO good and made the shells very tasty.)
- Preheat oven to 300 degrees. Use an oven thermometer to ensure accuracy.
- Sift almond four and confectioners’ sugar into bowl. Whisk together until thoroughly mixed.
- Put egg whites in stand mixer bowl with whisk attachment. Begin whisking on medium until eggs begin to foam. Add salt.
- Add granulated sugar to egg whites one tablespoon at a time. Turn mixer up to high and whisk until stiff peaks form. Take bowl off mixer.
- Fold half of the almond mixture into the egg white mixture. Fold until just mixed.
- Add pumpkin pie extract and second half of almond mixture. Fold until mixed.
- Put batter into a pastry bag fitted with a tip. I use the Wilton Round #12 Decorating Tip.
- Pipe the batter onto a cookie sheet with a baking mat on it. Try to keep them round and about the same size.
- Once done piping, tap the tray against the counter a couple times to eliminate air bubbles. Moisten your fingertip and smooth out any peaks.
- Let the macarons sit 15 minutes.
- Put the macarons into the oven on a middle shelf. Bake the macarons 24 minutes, turning them halfway through. Crack the oven door for the last two minutes. Once done, the tops should be egg shell-like, they should be slightly firm, and they should lift off the mat.
- Take the macarons out and let them sit for 5 minutes. Transfer them to a cooling rack.
Pumpkin Pie Filling
I kind of winged it with the filling after reading several pumpkin frosting recipes. I used my stand mixer to whip a 1/2 cup pumpkin pie puree, about 1 cup confectioners’ sugar (give or take, depending on how thick and sweet you want it), 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Refrigerate it for around an hour to thicken it before spreading onto your shells.
Keep your pumpkin pie macarons refrigerated. They’re best if eaten within two or three days, but that shouldn’t be a problem; you’ll be lucky if they last one!