Description
Delicate almond meringue cookies filled with a creamy, spiced pumpkin pie buttercream.
Ingredients
Scale
- 1/2 cup granulated sugar
- 1/4 cup pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup almond flour
- 1/4 cup powdered sugar
- 2 large egg whites, aged
- Pinch of cream of tartar
- Orange gel food coloring (optional)
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Preheat oven to 300°F (150°C).
- Line baking sheets with parchment paper.
- In a food processor, pulse almond flour and powdered sugar until finely ground.
- Sift the almond flour mixture into a large bowl.
- In a separate, clean, and dry bowl, whisk egg whites with cream of tartar until stiff peaks form.
- Gradually add granulated sugar, whisking until meringue is glossy and stiff.
- Add gel food coloring and pumpkin pie spice to the meringue and mix until evenly colored.
- Gently fold the dry ingredients into the meringue in three additions until just combined.
- Continue to fold until the batter flows like lava and forms a ribbon when dropped from the spatula (macaronage).
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe 1.5-inch circles onto the prepared baking sheets.
- Tap the baking sheets firmly on the counter several times to release any air bubbles.
- Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Bake for 13-15 minutes, or until the feet are well-risen and the shells are set.
- Let the macarons cool completely on the baking sheets before removing.
- For the filling, beat butter, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and creamy.
- Transfer the filling to a piping bag fitted with a round tip.
- Pipe a small amount of filling onto the flat side of one macaron shell and top with another shell.
- Repeat with the remaining shells and filling.
- Refrigerate the macarons for at least 24 hours to allow the flavors to meld.
- Bring to room temperature before serving.
Notes
- For best results, use a kitchen scale to measure your ingredients.
- Macarons are delicate and require precision. Follow the instructions carefully.
- Baking time may vary depending on your oven. Keep a close eye on the macarons.
- Let the macarons mature in the refrigerator for 24-48 hours for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes