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Pumpkin Spice Macarons

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Delicate French macarons filled with a creamy pumpkin spice buttercream—crisp on the outside, chewy on the inside, and full of warm fall flavor.

Ingredients

Scale
  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 1/2 tsp pumpkin pie spice
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 4 tbsp unsalted butter, softened
  • 1/2 cup powdered sugar (for filling)
  • 2 tbsp canned pumpkin puree
  • 1/4 tsp pumpkin pie spice (for filling)
  • 1/4 tsp vanilla extract (for filling)

Instructions

  1. Line two baking sheets with parchment or silicone mats.
  2. Sift powdered sugar, almond flour, and pumpkin pie spice together; discard large bits.
  3. Beat egg whites until foamy, then gradually add granulated sugar. Continue beating until stiff, glossy peaks form. Mix in vanilla.
  4. Fold the dry mixture into the meringue until the batter flows like thick lava and forms ribbons.
  5. Transfer batter to a piping bag and pipe small circles onto baking sheets.
  6. Tap sheets to release air bubbles and let macarons rest 30–40 minutes until tops form a skin.
  7. Preheat oven to 300°F (150°C). Bake macarons 14–16 minutes, then cool completely.
  8. For filling, beat butter until creamy, then add powdered sugar, pumpkin puree, pumpkin spice, and vanilla. Mix until smooth.
  9. Pipe filling onto half the macaron shells and top with remaining shells.
  10. Refrigerate filled macarons at least 24 hours for best texture.

Notes

  • Resting the shells is essential for forming the characteristic macaron feet.
  • Aged egg whites whip more consistently and help stabilize the meringue.
  • Macarons taste best after maturing in the fridge for 24–48 hours.
  • Ensure pumpkin puree is thick; blot with a paper towel if too watery.

Nutrition

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