Description
Crisp almond shells filled with creamy pumpkin-spice buttercream make these pumpkin pie macarons the perfect fall dessert.
Ingredients
1 cup almond flour
3/4 cup powdered sugar
2 large egg whites
1/4 cup granulated sugar
1/2 tsp pumpkin pie spice
1/2 cup unsalted butter
2 tbsp pumpkin puree
1/2 tsp vanilla extract
Instructions
1. Sift almond flour and powdered sugar three times.
2. Whisk egg whites to soft peaks; add sugar gradually until glossy.
3. Fold dry ingredients gently until lava-like consistency.
4. Pipe small circles, rest 30 minutes, bake 14–16 minutes at 300°F.
5. Beat butter with sugar, pumpkin puree, and spices for buttercream.
6. Pipe buttercream between shells, chill overnight before serving.
Notes
Chill filled macarons 24 hours before serving for best texture.
Store in airtight container up to 5 days.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 15g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg