For macaron shells:

• ▢ 100 g almond flour Note 1
• ▢ 65 g powdered sugar Note 2
• ▢ 70 g egg whites at room temperature Note 3
• ▢ 75 g fine granulated sugar Note 4
• ▢ ¼ teaspoon cream of tartar Note 5
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pumpkin spice bakery emulsion
• ▢ Orange gel food coloring optional

For pumpkin buttercream:

• ▢ 3 tablespoons (40 g) unsalted butter softened
• ▢ 1 cup (130 g) powdered sugar
• ▢ 1 tablespoon pure pumpkin puree
• ▢ 1 teaspoon heavy cream
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon ground cinnamon

To make the macaron shells:

• Preheat your oven to 300°F (150°C). Prepare two baking sheets by lining them with parchment paper, a Teflon sheet, or a silicone mat. This ensures easy removal and prevents sticking.
• To prepare dry ingredients, sift together the almond flour and powdered sugar twice. This step is crucial for achieving smooth macaron tops. Note: If you have up to 2 tablespoons of chunky dry ingredients remaining in the sifter, it’s perfectly fine to discard them without replacing; they indicate larger particles that could affect texture.
• To make meringue, in a meticulously clean mixing bowl fitted with a whisk attachment, combine the room temperature egg whites, fine granulated sugar, cream of tartar, and salt. Begin beating the mixture on medium speed until soft peaks form. (For a KitchenAid stand mixer, setting it to speed 4 typically takes 30-40 minutes of whipping to achieve a stable meringue. This longer, slower whip is well worth the effort for perfectly full and stable shells.)
• Once the meringue reaches the soft peak stage, add the orange gel food coloring. Start with a small amount and add more gradually to achieve your desired vibrant pumpkin shade.
• Continue beating the meringue at the same medium speed until hard peaks form. You’ll know it’s ready when the meringue balls up inside the whisk, and when you lift the whisk, the meringue forms a pointy, stiff peak with sharp ribs that hold their shape.
• To make batter (Macaronage), gently sift the prepared almond flour and powdered sugar mixture into the stiff meringue. Using a silicone spatula, carefully begin folding the dry ingredients into the meringue until just fully incorporated. Then, continue to fold the batter using a specific motion until it’s “runny enough to draw a figure eight.” To test for readiness: scoop a small amount of batter with your spatula and let it fall back into the bowl. If the small peaks on the surface slowly dissolve into the batter on their own within approximately 10 seconds, your batter has reached the correct consistency. If not, perform a couple more folds and test again. Be extremely careful not to over-fold, as this can lead to flat, hollow macarons. TIP: Macaronage is the most critical step in French macaron making. The ideal motion involves running the spatula clockwise from the bottom of the bowl, up around the sides, and then cutting the batter in half through the middle. For beginners, it’s helpful to count your folds. It often takes around 50 folds to achieve the proper consistency. After approximately 50 folds, begin testing the batter after every two to three additional folds to avoid overmixing.
• To pipe macaron shells, transfer the prepared macaron batter into a pastry bag fitted with a round tip. (A Wilton 12 tip is commonly used and works wonderfully for this size.)
• Hold the pastry bag straight up at a 90° angle, about ½ inch above the baking sheet. Pipe the macarons in a pumpkin shape, leaving about an inch of space between each. This ensures they have room to expand without merging. TIP: For perfectly uniform shapes, download and use my free pumpkin macaron template. Refer to the video above for a visual guide on the piping technique.
• Firmly tap the baking sheets several times on your counter, or gently slap the bottom of each sheet with your hand. This action helps to release any trapped air bubbles within the macaron batter. For any large, stubborn air bubbles that remain, use a toothpick to gently burst them. This crucial step contributes to smooth, blemish-free macaron tops.
• Allow the piped macarons to rest on the counter for 15 minutes before baking. This resting period, often called “skinning,” helps them develop a slight dry skin, which is essential for the formation of the distinctive “feet” during baking.
• To bake, place one baking sheet at a time on the middle rack of your preheated oven. Bake for 15-18 minutes. Keep in mind that larger macarons may require a slightly longer baking time. To test for doneness: gently touch a macaron shell and try to wiggle it. If it slides or wobbles on its “foot,” it needs another minute or so in the oven. A perfectly baked macaron should feel firm to the touch, and its base should not move from the baking surface when nudged.
• Once baked, allow the macarons to cool completely on the baking sheet before attempting to remove them. TIP: Attempting to remove warm macaron shells is a common mistake that can lead to breakage or leave the bottoms stuck to your baking surface. Patience is key!

To make buttercream filling:

• In a clean mixing bowl fitted with a whisk attachment, beat the softened unsalted butter until it is light and fluffy. Gradually add the powdered sugar, heavy cream, pure pumpkin puree, salt, and ground cinnamon. Continue to beat until all ingredients are well combined and the buttercream is smooth and creamy.
• Transfer the pumpkin buttercream filling into a pastry bag, fitted with your preferred piping tip (a simple round tip or star tip works well), and set aside for filling the cooled macaron shells.

To assemble macarons:

• Carefully pair your cooled macaron shells by size to ensure a perfect match. Arrange them on a wire rack, with half of the shells placed upside down.
• Pipe a generous dollop of pumpkin buttercream filling onto the center of each inverted bottom shell.
• Gently place the matching top shell over the filling and press lightly, allowing the buttercream to spread evenly to the edges. This creates a beautifully filled macaron.
• Maturation: For the best flavor and texture, refrigerate the filled macarons in an airtight container for at least 24 hours. This essential maturation period allows the moisture from the filling to soften the shells, creating that signature melt-in-your-mouth macaron experience.
• To serve, bring the mature macarons out of the refrigerator approximately 30 minutes prior to serving. This allows them to come to a perfect room temperature for optimal enjoyment of their delicate texture and rich flavor.

Note 2: Powdered Sugar: Commercial powdered sugar is recommended over homemade. It typically contains cornstarch, which acts as a stabilizer and helps achieve the ideal macaron shell texture.

Note 3: Egg Whites: Using room temperature egg whites is vital for achieving a stable meringue. I’ve had great success with carton egg whites (e.g., Bob Evans brand, which is not a sponsored endorsement). You’ll need precisely 1/3 cup of egg whites for this recipe.

Note 4: Granulated Sugar: Fine granulated sugar or caster sugar (also known as baker’s sugar) is crucial for the meringue. Its fine granules dissolve quickly, preventing a grainy texture in your shells.

Note 5: Cream of Tartar: While optional, a touch of cream of tartar significantly aids in stabilizing egg whites, leading to a sturdier and more reliable meringue. Consider it extra insurance for perfect feet and full shells!

Note 6: Doubling the Recipe: This macaron recipe is easily scalable. Feel free to double the ingredients if you wish to bake a larger batch for gatherings or gifting.

Storing Tips for Freshness:
– To maintain their delicate texture and rich flavor, store your filled pumpkin macarons in an airtight container in the refrigerator for up to 5 days.
– For longer storage, filled macarons can be frozen in an airtight container for up to 5 months. Thaw in the refrigerator overnight before bringing to room temperature for serving.

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