Hello dears, let’s bake some Pumpkin Cheesecake Macarons today, to celebrate the beginning of fall! Plus a video! So make sure you watch the video!
These Pumpkin Cheesecake Macarons are filled with a Pumpkin Cheesecake filling, decorated with orange candy melts, and graham cracker crumbs.
One of my favorite fall flavors is pumpkin, of course! And the spices that go along with it, such as cinnamon, ginger, cloves, and allspice, the famous pumpkin spice.
I actually didn’t add cloves to the Pumpkin Cheesecake filling this time, but feel free to add a pinch. My husband can’t stand cloves (go figure) and I wanted him to enjoy these macarons.
The good thing about these macarons is that you can actually make them all year long, not just during fall. And that’s because there are some awesome canned pumpkin brands you can find at the store all year long. Make sure the pumpkin puree you are getting is actually made of exclusively pumpkins. The ingredients should read: pumpkin. And that’s all.
If you are an experienced macaron baker, you will notice that my macaron feet look slightly broken at the edge, and I will explain to you exactly why that is.
Why do my macaron feet have cracks? What causes cracks in the macaron’s feet?
So, while I really wanted to start over and make new macaron shells, I figured I’d use these macarons anyway, but here is the lesson that I still want to talk about. If your macarons have a crack in their feet like mine do in this case, your oven temperature is probably a bit high.
I have a couple of thermometers in my oven, and they were reading the temperature I recommend here on the recipe 325 Fahrenheit. However, next time I bake macarons, I will lower the temperature by 5 degrees to see if I can fix this broken feet issue. I’ve had this happen a bit with my last batches.
My oven is fairly new, so I am re-learning how to bake macarons in them. And lots of things come into play when it comes to ovens.
Some ovens hold temperature better, so there’s less fluctuation in temperature while baking. Since the oven is trying to keep the average temperature close to what you’ve set it to, sometimes the temperature might oscillate a lot trying to meet that average.
So, that means that if your oven is losing a lot of heat (thin walls, cracks in the door, doors that won’t close properly, faulty thermostat), the temperature is going to fluctuate a lot in order to try to keep the average temperature close to what you’ve set.
And this fluctuation in temperature might affect your oven tremendously. My last oven had issues with the door not closing properly, and had a faulty thermostat, which is why my last few batches in that oven were complete disaster. This oven does a better job at keeping the heat in, so I think I might have to lower the heat in order to not have cracked feet anymore. I will keep you posted, since I am baking some more macarons tomorrow! So stay tuned!
And I also want to let you know that even if your macarons have cracked feet, pointy tops, are hollow, misshapen, just enjoy the process of baking them! It can be so fun and rewarding to bake them. See each mistake you make, and each faulty batch, as an opportunity to learn something.
Before I would get so frustrated, I would even cry in the kitchen so many times. Anytime I would make a mistake, or come out with some baked goods that didn’t work like my expectation, I would feel defeated.
Whereas now, I say to myself: Ok, this is good. This means I have an opportunity of learning something awesome! Something that will help me become a better baker.
The Pumpkin Cheesecake Filling tastes like pure heaven, friends! I almost want to make a cake right now to make this filling again and frost the cake with it!
If pumpkin cheesecake is one of your favorite desserts of this season, you will fall in love with this filling and with these Pumpkin Cheesecake Macarons.
If you like baking macarons, if you want to become a better macaron baker, I invite you to check out some of my Macaron recipe posts. I have lots and lots of macaron posts on my blog. They are filled with tips, macaron filling ideas, different macaron flavors, videos, pictures, tutorials.
Are you trying to master macarons? I recommend you watch lots of videos, and read blog posts with tips on how to bake macarons. I don’t have a lot of videos yet, but I have some, on my Youtube Channel, and on my blog posts as well.
And don’t forget to watch the video in this blog post, which will be very helpful in order to get a visual on how each stage of baking macarons is supposed to look like.
Here are some more macaron flavors you might want to try:
- Brownie Macarons
- Peanut Butter and Jelly Macarons
- Dulce de Leche Pecan Macarons
- Chocolate Macarons
- Coffee Macarons
- Pumpkin Macarons
And how about some more Fall dessert ideas? Specially Pumpkin related!
I wish you a really fabulous day! Thank you for reading my blog!
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Pumpkin Cheesecake Macarons
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup white granulated sugar 100 grams, 3.5 oz
- 1 cup almond flour 96 grams, 3.4 oz
- 3/4 cup powdered sugar 90 grams, 3.17 oz
- Food coloring I used the following colors: red yellow, and a touch of brown
Pumpkin Cheesecake Filling
- 1/4 cup cream cheese softened 56 grams, 2 oz
- 2 tablespoons cup unsalted butter softened 28 grams, 1 oz
- 2 tablespoons pumpkin puree 28 grams, 1 oz
- 3 cups powdered sugar sifted 382 grams, 13.5 oz
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/2 teaspoon vanilla extract
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Also set aside as many piping bags as the number of colors you’d like to color your shells. I used 3 different colors.
- Line two baking sheets with parchment paper or silicon mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicon mat
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer batter to a piping bag fitted with a round tip.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes. Rotate again.
- I bake each tray for a total of 18-20 minutes rotating every 4 minutes.
- When baked, the macarons will have a deeper color and formed feet. And they will be coming off the mat easily, and with a completely formed bottom.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Pumpkin Cheesecake Filling
- Cream butter and cream cheese with an electric mixer for about 2 minutes.
- Add 3 cups of sifted powdered sugar to the bowl with the mixer off.
- Mix on low until powdered sugar is incorporated. Then whip mixture on high for 1 minute or so. Add cinnamon, ginger, allspice, and vanilla. Mix until combined. If frosting is too runny, add more sifted powdered sugar, as needed. If frosting is too stiff, add a bit of milk, one teaspoon at a time, mixing to check for consistency.
- STORAGE: Store any leftover Pumpkin Cheesecake Filling in the fridge for up to 1 week, or in the freezer for up to 1 month.
- Place frosting in a piping bag fitted with the tip of your choice.
- Pipe a dollop of frosting in the middle of the bottom shells.
- Place top shell on top.
- I decorated the top of my shells by drizzling some orange candy melts on top and topping with some graham cracker crumbs.
- Let macarons mature in the fridge overnight before serving.
- Macarons will store really well in the fridge for up to 1 week, or in the freezer for up to 2 months.
These are the Storage Containers I use to freeze my macarons. I also use them to store my macarons in the fridge, since they are air-tight and keep them so well.