Today I will show you my Pumpkin Macarons.
Obviously inspired by all this fall that’s around me right now, I made these pumpkin macarons to celebrate the season.
I made the decorations on top because I was going to use these macarons to top cupcakes. And I wanted over the top cupcakes. So, these macarons had to be dressed up.
If you just want to eat delicious pumpkin macarons without having to make the fondant decoration for the top, that’s fine too.
But they might be a good idea for a festive halloween treat or something. I had fun making these!
For the shells I used the Cake Boss Airbrushing Kit. I loved using the airbrushing pen, it was my first time doing a project with mine. I will love to explore it more.
I made the leaves and the stem out of fondant. And used a bit of edible glue to get the pieces together.
For the curls, I simply rolled pieces of green fondant very thin, then wrapped around toothpicks. I let them dry over a foam mat for a few minutes before placing on the macarons.
I used a small piece of brown fondant to make the stem. And a small leaf cutter to cut the leaves.
Here is the Youtube video I used as an inspiration to make this pumpkin decoration.
This was such a fun project. I loved making these pumpkin macarons. And I loved making the cupcakes even more. You can check them out here.
For the filling, we have a Pumpkin Cream Cheese Frosting, which is my favorite thing ever and I could probably eat it with a spoon if I didn’t practice self-control.
If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. On my Raspberry Macarons post, I talk about Almond Flour, brands, sifting methods, etc. On my Espresso Macarons post, I answer common questions about making macarons. On my Lemon Macarons post, I talk about macaron shelf life and storage. Check them out! And also, there are tones of other resources online that can help you.
I hope you liked my patch of Pumpkin Macarons! They will be a great asset to a treat box, or a halloween treat for your family and friends.
Plus, these pumpkin macarons are the perfect fall treats, and they celebrate this beautiful season that fills my heart with joy!
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Pumpkin Macarons with a Pumpkin Cream Cheese Filling. They are decorated with fondant on top. Which you can skip if you just want the plain macarons.
Pumpkin Macaron Shells
- 100 grams egg whites 3 egg whites 3.5 oz
- 100 grams white granulated sugar 1/2 cup 3/5 oz
- 96 grams almond flour 1 cup almond flour 3.4 oz
- 90 grams powdered sugar 3/4 cup 3.17 oz
- A smidge of orange food coloring
Pumpkin Cream Cheese Frosting
- 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
- 2-3 cups powdered sugar sifted 255 grams, 9 oz-382 grams, 13.5 oz
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Pumpkin Macaron Shells
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Now you can finally start.
- 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. (I use my kitchenAid bowl when doing this, because it makes it easier)
- With the whisk attachment, whisk mixture on high speed 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.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- 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.
- 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 to 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.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out very slightly and starts to look glossy 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.
- Once you’ve piped as many 1 1/2” 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, and rotate tray again.
Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Pumpkin Cream Cheese Frosting
- Cream butter and cream cheese with an electric mixer for about 2 minutes.
- Add 2 cups of the 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 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.