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These Pumpkin Pie Macarons Taste Like Thanksgiving in Every Bite

Pumpkin Pie Macarons
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These Pumpkin Pie Macarons are a festive twist on the classic French treat, filled with spiced pumpkin frosting, a buttery pie crust insert, and topped with a vanilla ‘whipped cream’ dollop. They combine the elegance of a macaron with the cozy flavors of Thanksgiving dessert.

Ingredients

  • 106g almond flour
  • 106g powdered sugar
  • 41g egg whites (for paste)
  • 45g egg whites (for meringue)
  • 115g granulated sugar
  • 79g water
  • Dash of cream of tartar or lemon juice
  • Orange and brown powdered or gel food coloring
  • ½ cup plant-based butter or shortening
  • 1 tbsp pumpkin puree
  • 1 cup powdered sugar (for pumpkin frosting)
  • 2 tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • Pinch of salt
  • ½ cup vegan butter or shortening
  • ¾ cup + 2 tbsp powdered sugar (for vanilla frosting)
  • Seeds from ¼ vanilla bean or 1 tsp vanilla extract
  • Dash of non-dairy milk
  • 1 cup all-purpose flour
  • ¼ cup coconut oil
  • ¼ tsp salt
  • 4 tbsp ice water
  • 1 egg white (for brushing pie crust)
  • Cinnamon sugar (optional, for dusting)
  • Pumpkin pie spice (for garnish)

Instructions

  1. Sift almond flour and powdered sugar together. Add 41g egg whites and food coloring to create a paste.
  2. Heat granulated sugar and water to 248°F (120°C). Whip 45g egg whites to soft peaks, add cream of tartar or lemon juice to stabilize.
  3. Slowly pour syrup into the whipping whites and beat to glossy medium peaks.
  4. Fold the meringue into the almond paste in three additions. Macaronage until batter flows in ribbons.
  5. Pipe 1½-inch rounds onto lined trays. Tap to release bubbles and rest for 30 minutes until dry to touch.
  6. Bake at 300°F for 14 minutes. Cool completely before removing from tray.
  7. Mix flour, salt, and coconut oil for the crust. Add ice water gradually to form dough. Roll out and cut into shapes.
  8. Brush crust pieces with egg white, sprinkle with cinnamon sugar, and bake at 375°F for 12 minutes. Cool completely.
  9. Prepare pumpkin frosting by mixing shortening, pumpkin puree, powdered sugar, pumpkin spice, vanilla, and salt.
  10. Prepare vanilla frosting by mixing shortening, powdered sugar, vanilla, and milk until fluffy.
  11. Pipe pumpkin frosting onto one macaron shell, place a pie crust piece, add another swirl of frosting, and sandwich with a second shell.
  12. Top each macaron with a small swirl of vanilla frosting and dust with pumpkin pie spice.

Notes

  • Measure ingredients by weight for best results.
  • Resting macarons before baking is key to preventing cracks.
  • You can omit the pie crust center for a simpler macaron.
  • Filled macarons taste best after maturing 24 hours in the fridge.
  • Use gel food coloring to avoid thinning the batter.

Find it online: https://www.cookwithbenchi.com/pumpkin-pie-macarons/