Gluten Free Pumpkin Spice Macarons
Description
‘Tis the season for pumpkin spice! I always try to hold on to summer as long as I can but I know lots of people who are craving fall. These are for you! These seasonal sweet treats are loaded with warm and comforting fall flavors. These Macarons are perfectly balanced. Spiced macaron shells paired with creamy pumpkin buttercream. Enjoy alongside your favorite fall drink under your coziest blanket on your favorite seat in the house.
- Gluten Free
- Vegetarian
- 80 minutes prep time
- 15 minutes cook time
- 95 minutes Total Time
Recipe
For the Macaron Shells:
91g almond flour
91g powdered sugar
70g egg whites, aged*
scant 1/8 teaspoon cream of tartar
63g granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/16 teaspoon cloves
Brown gel food color (optional)
For the filling:
1/4 cup (57g) softened butter
1/8 cup pumpkin puree
1 cup (115g) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
For the macaron shells:
1. Place almond flour, powdered sugar and spices in food processor. Process until fine, about 10 seconds. Sift mixture twice and discard large bits left in sifter. Set aside.
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer, beat the egg whites until opaque and foamy. Add in cream of tartar and continue whipping until egg whites have reached soft peaks.
4. Slowly add in granulated sugar in increments and whisk until egg whites have reached stiff peaks. Add drop of brown food color if using and mix until combined. Once egg whites reach stiff peaks they will be glossy and hold shape in the bowl when you pull the whisk out.
5. In three increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
6. Gently transfer the batter into a piping bag fitted with a large round tip.
7. Pipe macaron batter on baking sheet lined with silicone pad or parchment paper. Try to make them all the same size and shape.
8. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles. Pop any visible air pockets or bubbles with a toothpick or a cookie scribe tool.
9. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 30-60 minutes depending on humidity level.
10. While macarons are drying, preheat oven to 300° F.
11. Once dry, bake macarons for about 15 minutes (depending on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
12. Let macarons cool completely before removing them from the pan.
For the filling:
1. Beat softened butter until creamy.
2. Add pumpkin purée and beat until combined.
3. Add half of the powdered sugar, and cinnamon and beat until well combined.
4. Add remaining powdered sugar and vanilla extract and beat until smooth.
5. If the buttercream looks curdled, the butter has likely gotten too cold, microwave mixture for 10 seconds then stir with spatula until smooth.
6. Add to a piping tip fitted with a medium size round tip.
Assembly:
1. Pair macaron shells up by size and shape. Pipe dollop of buttercream in the middle of bottom cookie. Top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for 24 hours before enjoying. Best on days 2 and 3!
For the Macaron Shells:
91g almond flour
91g powdered sugar
70g egg whites, aged*
scant 1/8 teaspoon cream of tartar
63g granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/16 teaspoon cloves
Brown gel food color (optional)
For the filling:
1/4 cup (57g) softened butter
1/8 cup pumpkin puree
1 cup (115g) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
For the macaron shells:
1. Place almond flour, powdered sugar and spices in food processor. Process until fine, about 10 seconds. Sift mixture twice and discard large bits left in sifter. Set aside.
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer, beat the egg whites until opaque and foamy. Add in cream of tartar and continue whipping until egg whites have reached soft peaks.
4. Slowly add in granulated sugar in increments and whisk until egg whites have reached stiff peaks. Add drop of brown food color if using and mix until combined. Once egg whites reach stiff peaks they will be glossy and hold shape in the bowl when you pull the whisk out.
5. In three increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
6. Gently transfer the batter into a piping bag fitted with a large round tip.
7. Pipe macaron batter on baking sheet lined with silicone pad or parchment paper. Try to make them all the same size and shape.
8. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles. Pop any visible air pockets or bubbles with a toothpick or a cookie scribe tool.
9. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 30-60 minutes depending on humidity level.
10. While macarons are drying, preheat oven to 300° F.
11. Once dry, bake macarons for about 15 minutes (depending on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
12. Let macarons cool completely before removing them from the pan.
For the filling:
1. Beat softened butter until creamy.
2. Add pumpkin purée and beat until combined.
3. Add half of the powdered sugar, and cinnamon and beat until well combined.
4. Add remaining powdered sugar and vanilla extract and beat until smooth.
5. If the buttercream looks curdled, the butter has likely gotten too cold, microwave mixture for 10 seconds then stir with spatula until smooth.
6. Add to a piping tip fitted with a medium size round tip.
Assembly:
1. Pair macaron shells up by size and shape. Pipe dollop of buttercream in the middle of bottom cookie. Top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for 24 hours before enjoying. Best on days 2 and 3!