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Pumpkin Pie Macarons

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These Pumpkin Pie Macarons combine classic French technique with cozy fall flavors. Featuring crisp, chewy almond shells filled with spiced pumpkin frosting, topped with vanilla ‘whipped cream,’ and adorned with buttery pie crust cutouts, they capture the essence of pumpkin pie in an elegant bite-sized treat perfect for autumn gatherings or festive desserts.

Ingredients

Macaron Shells:

106 g almond meal

106 g powdered sugar

41 g egg whites

45 g egg whites

115 g granulated sugar

79 g water

Dash of cream of tartar or lemon juice

Orange and brown gel or powdered food coloring

Coconut Oil Pie Crust:

1 cup all-purpose flour

1/4 cup coconut oil

1/4 tsp salt

4 tbsp ice-cold water

Granulated sugar and cinnamon for dusting (optional)

Vanilla Frosting:

1/2 cup organic shortening or butter

3/4 cup + 2 tbsp confectioners sugar

Seeds from 1/4 vanilla bean or 1/2 tsp vanilla extract

Pinch of salt

Dash of milk (as needed)

Pumpkin Pie Frosting:

1/2 cup shortening or butter

1 tbsp pumpkin puree

1 cup confectioners sugar

2 tsp pumpkin pie spice

1/2 tsp vanilla extract

Pinch of salt

Garnish:

Pumpkin pie spice for dusting

Instructions

  1. Prepare Macaron Shells: Wipe mixing bowl and whisk with vinegar to remove grease. Sift almond meal and powdered sugar together. Mix in 41 g egg whites and food coloring to form a paste.
  2. Make Italian Meringue: Heat granulated sugar and water in a saucepan. When syrup reaches 200°F, start whipping 45 g egg whites with a dash of lemon juice until soft peaks form. Once syrup reaches 248°F, slowly pour it into the egg whites while whisking. Beat until glossy and slightly cooled.
  3. Combine: Fold the meringue into the almond paste in thirds until thick ribbons fall from the spatula. The batter should be smooth and flow slowly.
  4. Pipe: Transfer batter to a piping bag fitted with a round tip (Wilton 12). Pipe 1½-inch rounds on parchment-lined baking sheets. Tap trays to release air bubbles and pop visible ones.
  5. Rest & Bake: Let shells rest 20–30 minutes until a skin forms. Bake at 300°F (150°C) for 12–14 minutes. Cool completely before removing from mats.
  6. Make Pie Crust Cutouts: Preheat oven to 375°F (190°C). Combine flour, salt, and coconut oil. Add cold water one tablespoon at a time until dough forms. Roll to ½ inch thickness, cut small shapes, brush with egg white, sprinkle cinnamon sugar, and bake 10–12 minutes until golden.
  7. Prepare Vanilla Frosting: Beat shortening, sugar, vanilla, and salt until smooth. Add milk as needed for consistency. Transfer to a piping bag with a small star tip (Wilton 32).
  8. Prepare Pumpkin Frosting: Beat shortening, pumpkin puree, sugar, pumpkin spice, vanilla, and salt until fluffy. Transfer to a piping bag fitted with a large tip (1M).
  9. Assemble: Pair macaron shells by size. Pipe a swirl of pumpkin frosting onto one shell, add a pie crust cutout, and pipe another swirl. Top with the second shell. Finish with a dollop of vanilla frosting and dust lightly with pumpkin pie spice.

Notes

Wipe equipment with vinegar to ensure egg whites whip properly.

Do not add pumpkin puree to the macaron batter—it adds too much moisture.

Use a kitchen scale for precise measurements.

Let macarons mature 24 hours in the fridge for the best texture and flavor.

Store-bought pie crust can be substituted for homemade cutouts.

Nutrition

Find it online: https://chocolatecoveredamy.com/the-best-pumpkin-pie-macarons/