These Pumpkin Macarons are a delightful fall treat with a creamy pumpkin butter buttercream filling. They have a subtle pumpkin spice flavor and a beautiful orange hue, making them perfect for autumn gatherings.
Ingredients: 1 cup almond flour. 1 cup powdered sugar. 2 large egg whites. 1/4 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon pumpkin pie spice. Orange food coloring optional. 1/2 cup unsalted butter, softened. 1/4 cup pumpkin puree. 2 cups powdered sugar. 1/2 teaspoon vanilla extract.
Instructions: In a food processor, combine almond flour and 1 cup of powdered sugar. Pulse until well combined and set aside. In a mixing bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Add pumpkin pie spice and food coloring if desired and gently fold in. Sift the almond flour mixture over the egg whites. Gently fold until the batter is smooth and flows like lava. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto a parchment-lined baking sheet. Let the macarons rest for 20-30 minutes until a skin forms. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they lift easily from the parchment paper. While the macarons cool, prepare the buttercream. In a mixing bowl, beat the softened butter until creamy. Add pumpkin puree, powdered sugar, and vanilla extract. Beat until well combined. Once the macarons have cooled completely, pipe the pumpkin butter buttercream onto half of them and sandwich with the remaining macarons. Store in an airtight container in the refrigerator for at least 24 hours before enjoying to allow flavors to meld. Serve and enjoy your delicious Pumpkin Macarons!
Prep Time: 45 minutes
Cook Time: 15-18
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