Print

Pumpkin Spice Macarons with Cream Filling

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicate pumpkin spice macarons with crisp shells and chewy centers, filled with a creamy spiced filling. These festive French cookies are perfect for autumn treats and holiday gatherings.

Ingredients

Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pumpkin pie spice
  • Orange gel food coloring (optional)
  • For the cream filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Line two baking sheets with parchment paper or silicone mats. Sift together almond flour, powdered sugar, and pumpkin pie spice. Set aside.
  2. In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add food coloring if using.
  3. Gently fold the dry mixture into the egg whites in batches using a spatula. Mix until the batter flows like lava and you can make ribbons that slowly dissolve back into the batter.
  4. Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch rounds onto prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles.
  5. Let the macarons sit at room temperature for 30–60 minutes, or until a skin forms and they are no longer sticky to the touch.
  6. Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating trays halfway through. Let cool completely on the tray before removing.
  7. For the filling, beat softened butter until smooth. Add powdered sugar, pumpkin pie spice, vanilla, and cream. Beat until fluffy and smooth.
  8. Pair macarons by size, pipe cream filling onto one shell, and sandwich with the other. Refrigerate in an airtight container for 24 hours to mature for best texture.

Notes

  • Use a kitchen scale for best results when measuring ingredients.
  • Aging egg whites overnight improves stability, but is optional.
  • Macarons can be stored in the fridge for up to 5 days or frozen for longer storage.

Nutrition

Find it online: https://tastyera.com/pumpkin-spice-macarons-with-cream-filling/