Pumpkin Spice & Chocolate Macarons

Note that this delicious pumpkin recipe is part of a larger group of recipes, “9 Unique and Delicious Pumpkin Recipes for this Fall“. Here, we tell you everything you’ll ever need to know about pumpkins (including how to make homemade pumpkin pie spice) and how to incorporate this versatile and festive ingredient into your culinary repertoire. Check it our here!

Pumpkin Spice & Chocolate Macarons

These festive pumpkin-spiced chocolate macarons are simply THE perfect sweet treat for the Fall

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Prep Time 30 minutes mins

Cook Time 17 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 47 minutes mins

Course Dessert

Cuisine French

Servings 8

Ingredients

  

Cookie

• 1.75 cups powdered sugar sifted
• 1 pinch salt
• 1 cup almond flour
• 1 tbsp pumpkin pie spice
• ½ tbsp cinnamon
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• 3 egg whites room temp

Chocolate Buttercream Filling

• 1 cup butter
• 3 cups powdered sugar sifted
• 1 tbsp cocoa powder
• ½ tsp vanilla extract
• 3 tbsp heavy cream

Instructions

 

• First, combine all dry cookie ingredients in a bowl and sift several times with a fine mesh strainer until very fine. In another bowl, beat egg whites with a pinch of salt for 1 min, then slowly add granulated sugar, continuing to beat, until stiff peaks.
• Fold the dry ingredients into the egg whites slowly until all the dry ingredients are absorbed and the dough resembles coarse sand. Place dough into a piping bag.
• On a parchment-lined baking sheet, pipe dough into ~1.5 inch circles. Once piped, tap pan against table several times to flatten out the dough balls.
• Let dough rest for 1hr and then preheat oven to 300 degrees and bake for 17-19 minutes (make sure not to open the oven prematurely, as this could deflate them!). Let cool to room temp while you make the batter.
• For the batter, beat butter in a bowl, add sifted powdered sugar and cocoa powder, and continue beating until combined.
• Pipe a dollop of filling onto a cookie and add another cookie to make a macaron. Repeat with remaining cookies and try to wait at least 12h stored at room temp (for filling to dry) before eating.

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