• Anwuli Anyah

Pumpkin Pie Macarons

Updated: Feb 11

Makes 25-30 assembled 1.5 inch macarons

I am so excited to share this recipe for real pumpkin macarons. I use pumpkin powder, nutmeg, cinnamon, and allspice to bing authentic pumpkin pie flavor to the shells. The filling is a pumpkin puree buttercream made with homemade pumpkin puree, nutmeg, cinnamon and allspice to tie this pumpkin pie macaron together. To date, this is the only recipe online that incorporates pumpkin powder into macaron shells. I used just enough to not disrupt the delicate balance macarons have.


I found out that these shells are a bit more delicate than my usual macarons so I have to cook them five minutes longer. As you can see from the pictures, they turned out great! They are so delicious, taste just like pumpkin pie. They are probably the best tasting macarons I have ever had.


Ingredients:


For the Shells:


1 3/4 cups confectioners' sugar

1 cup almond flour

3 large egg whites, at room temperature**

1/4 teaspoon cream of tartar

1/4 cup superfine sugar

2 tablespoons pumpkin powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Gel food coloring (I mixed red, yellow and little bit of brown to get this burnt orange color)


For the pumpkin buttercream filling:


1/2 cup butter, soft, room temperature

1/4 cup pumpkin puree

2 1/2 cup confectioners' sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp allspice


**Note: Prepare the egg whites by aging them – put them in a clean bowl and on the counter top for 24 hours. Do not put the lid on tightly. Just place the lid on but still allow some air to get to the eggs. A cheat (to save time) is to microwave the room temperature eggs on medium for 10 seconds.

Method:


1. Lay parchment paper on baking sheets. You will need 2 baking sheets. Have a macaroon template under the parchment paper (You can slide it around as needed when you start piping later).

2. In a food processor, grind confectioners’ sugar, almond flour, pumpkin powder, nutmeg, cinnamon, and allspice to mix it all up and make it a fine texture. Next sieve through a fine sieve (make sure you use a fine sieve). You may have 2-3 tablespoons of coarse residue that doesn’t pass through the sieve. It is okay to toss this.

3. Have the granulated sugar close to your working area. Put the egg whites in a stainless steel bowl. Start beating them at low/medium speed with your hand mixer or stand mixer. Once it gets a bit frothy, add the cream of tartar then start beating on high. Once it starts to get bubbly start adding the granulated sugar slowly. Continue beating and add the remaining sugar over the next minute or two and beat till you have meringue with stiff peaks. Stop beating once stiff peaks form.


4. Using a spatula, fold in the food coloring. Do not whisk anything from this stage on. Handle the meringue with care.


5. Next fold in the sieved powder mixture from step 3. Fold it in 4 to 5 additions. Be careful not to over handle this mixture. Carefully continue combining by folding, always sliding the spatula to the bottom of the bowl and back up to make sure no pockets of dry ingredients remain. Fold till you have the correct consistency.

6. Ensure you have the desired color. Depending on the strength of your gel coloring, you may need more drops.

7. Prepare the pastry bag with the 1/2 inch round piping tip. Carefully transfer mixture to the pastry bag.

8. Pipe the macaroon mixture on the baking sheets. Hit tray on the counter for a few times to let out bubbles. Then let them rest for at least 20-40 mins, could be longer if humidity is high.

9. Preheat the oven to 300 degrees Fahrenheit.

10. Test if the macarons are ready to bake – lightly touching the macaroon mixture, a light coating should have developed and it should not stick to your finger.

11. Bake for about 18 - 20 minutes at 300 degrees Fahrenheit. Bake only one tray of macaroon at a time. The macaroons are ready when they lift off the parchment paper easily.

12. Let them cool on the sheet for 5-10 minutes then transfer the parchment paper and macaroons to a cooling rack.

13. Make the pumpkin buttercream filling - Cream the butter with a whisk for 1-2 minutes. Then add the pumpkin puree and continue whisking. Lastly add the rest of the filling ingredients in small batches to prevent the powdered sugar from making a mess.

14. You should now have nice pip able buttercream. Transfer to a piping bag fitted with a 1/2 inch round tip.

15. Add your filling and assemble macarons after they have cooled to room temperature. It is best to pipe a dollop on the under-surface of a macaron then sandwiching with another one of comparable size.


Notes: On step #3 - you don't want to under beat but you also don't want to over beat them! On step #5 - I know I am done folding when I raise my spatula and the ribbons that form from the trickle, flatten in about 8 -10 seconds.



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