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Pumpkin Pie Macarons

Pumpkin pie macarons with smooth orange shells and spiced pumpkin buttercream, made using classic macaronage for a lava-flow batter. Resting forms a dry skin before baking at 300F for 12-14 minutes, then the filling sets into a tender sandwich.
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Prep Time 45 minutes
Cook Time 14 minutes
Resting shells and overnight sandwich set 1 hour 5 minutes
Total Time 2 hours 4 minutes
Servings: 24 macarons
Course: Dessert
Cuisine: French-American
Ingredients Equipment Method Notes

Ingredients
  

For macaron shells
  • 1.75 cup powdered sugar
  • 1 cup almond flour
  • 2 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 3 egg whites aged at room temperature
  • 0.25 cup granulated sugar
  • 1 orange gel food coloring
For pumpkin spice buttercream
  • 1 cup unsalted butter softened
  • 2 cup powdered sugar
  • 3 tbsp pumpkin puree blotted very dry
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the macaron shell dry mix
  1. Sift powdered sugar, almond flour, pumpkin pie spice, and cinnamon together, discarding large pieces to keep the shells smooth.
  2. Set the sifted dry mix aside so it’s ready for folding.
Whip meringue and color
  1. Beat aged egg whites to soft peaks, then gradually add granulated sugar.
  2. Continue beating to stiff, glossy peaks so the batter holds its shape.
  3. Stir in orange gel food coloring to reach a vivid orange tone before folding.
Macaronage (folding) and pipe
  1. Fold the almond flour mixture into the meringue in three additions, using macaronage until the batter flows like lava.
  2. Fit a piping bag and pipe 1.5-inch circles onto parchment-lined sheet pan.
  3. Tap the pan lightly to release trapped air bubbles, then rest the piped shells 45-60 minutes until a dry skin forms that doesn’t stick when touched.
Bake and cool
  1. Bake at 300F for 12-14 minutes, until the shells rise and the feet set.
  2. Let shells cool completely before filling so the buttercream won’t melt or slide.
Make the pumpkin spice buttercream
  1. Beat softened unsalted butter until smooth, then gradually add powdered sugar and mix until combined.
  2. Beat in pumpkin puree (blotted very dry), pumpkin pie spice, cinnamon, and vanilla until the buttercream is smooth.
Assemble and set
  1. Pipe pumpkin spice buttercream onto cooled shells and sandwich to form macarons.
  2. Rest overnight for best texture so the filling softens the shells evenly.

Notes

Pro tip: blotted very dry pumpkin puree prevents the buttercream from loosening and keeps the macarons from turning sticky. Store assembled macarons in an airtight container in the refrigerator up to 5 days; bring to room temperature before serving. Freezing assembled macarons is not recommended for best shell texture. For a dairy-free swap, use a 1:1 plant-butter alternative and ensure it creams well.