Pumpkin Pie Macarons (Print View)

Pumpkin pie spice melded macarons with silky filling and pie crust garnish for a festive delight.

# What You'll Need:

→ Macaron Shells

01 - 3/4 cup almond meal (106 grams)
02 - 3/4 cup powdered sugar (106 grams)
03 - 1 large egg white (41 grams)
04 - 1 large egg white (45 grams), separate for meringue
05 - 1/2 cup granulated sugar (115 grams)
06 - 1/3 cup water (79 grams)
07 - Dash of cream of tartar or lemon juice
08 - Orange and brown food coloring, powdered or gel

→ Coconut Oil Pie Crust

09 - 1 cup all-purpose flour
10 - 1/4 cup coconut oil
11 - 1/4 teaspoon salt
12 - 4 tablespoons ice cold water
13 - Granulated sugar and cinnamon for dusting, optional
14 - Egg white, for brushing

→ Vanilla Frosting

15 - 1/2 cup shortening or unsalted butter (vegan or dairy)
16 - 3/4 cup plus 2 tablespoons confectioners' sugar
17 - Seeds from 1/4 vanilla bean or 1/2 teaspoon vanilla extract
18 - Pinch of salt
19 - Dash of non-dairy milk

→ Pumpkin Pie Frosting

20 - 1/2 cup shortening or plant-based butter
21 - 1 tablespoon pumpkin puree
22 - 1 cup confectioners' sugar
23 - 2 teaspoons pumpkin pie spice
24 - 1/2 teaspoon vanilla extract
25 - Pinch of salt

→ Garnish

26 - Pumpkin pie spice

# Directions:

01 - Wipe down the bowl and whisk attachment thoroughly with vinegar to eliminate any residue, ensuring optimal egg white aeration.
02 - Measure all dry and wet ingredients with a kitchen scale. Fit a piping bag with a round tip, such as Wilton 12, and ready two baking sheets with parchment paper or silpat.
03 - Combine almond meal and powdered sugar in a medium mixing bowl. Sift once to remove lumps, discarding any solids, and mix well to break up clumps.
04 - Create a well in the dry mixture and add 41 grams egg whites. Gently fold together, add food coloring, and mix until thoroughly combined and paste-like. Set aside.
05 - In a small saucepan, combine granulated sugar and water. Insert a candy thermometer, ensuring it does not touch the base. Heat over medium, monitoring until temperature reaches 200°F (93°C).
06 - As syrup approaches 200°F, whisk 45 grams egg whites in a stand mixer on medium speed until soft peaks develop. Stabilize with a dash of cream of tartar or lemon juice.
07 - Once syrup reaches 248°F (120°C), remove from heat. Increase mixer to medium and slowly stream syrup along the bowl side into the meringue. Whisk on high until glossy and medium peaks form, and mixture cools.
08 - Transfer meringue into almond paste in thirds, mixing gently and ensuring full incorporation before each addition.
09 - Fold the batter in circular motions around bowl edges and through its center until smooth ribbons form off the spatula. Avoid overmixing; batter should remain slightly thick.
10 - Transfer batter to piping bag. Pipe 1.5-inch rounds, spaced 1 inch apart, on prepared sheets. Tap trays sharply to release air bubbles and pop any visible bubbles using a scribe or toothpick.
11 - Allow piped shells to rest at room temperature for 20–30 minutes until dry to the touch and no batter transfers to fingers.
12 - Preheat oven to 300°F (150°C). Bake shells on the center rack for 12–14 minutes. Remove from oven and cool for 15–20 minutes before gently peeling off parchment or silpat.
13 - Repeat piping, resting, and baking steps for any leftover batter.
14 - Preheat oven to 375°F (190°C). In a large bowl, mix flour and salt. Cut in coconut oil with a pastry cutter until mixture is crumbly. Add ice water 1 tablespoon at a time, mixing until dough forms.
15 - Roll out dough on floured board to 1/2-inch thickness. Cut into desired shapes with small cookie cutters. Arrange on lined sheet, brush with egg white, dust with optional sugar and cinnamon, and bake 10–12 minutes until golden.
16 - Cream shortening or butter with a mixer. Add confectioners' sugar gradually, folding in vanilla bean seeds or extract, salt, and a dash of non-dairy milk as needed for consistency.
17 - Beat shortening or plant-based butter until smooth. Mix in pumpkin puree, then confectioners' sugar, pumpkin pie spice, vanilla, and salt. Blend until fully incorporated.
18 - Pair matching macaron shells. Fill each with desired frosting and gently sandwich. Garnish with pie crust decorations and a sprinkle of pumpkin pie spice.

# Notes:

01 - Ensure all utensils and bowls are impeccably clean to achieve proper meringue volume. Aging egg whites overnight can yield more stable macaron shells.

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