Pumpkin Spice Macarons
Pumpkin Spice Macarons
- 1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
- 4 ounces (by weight) fine almond flour
- 1 1/2 teaspoon pumpkin pie spice
- 3 egg whites, room temperature
- Pinch of salt
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3-4 drops orange gel food color
Vanilla Buttercream Filling
- 1 cup unsalted butter, room temperature
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 6 teaspoons milk or heavy cream
- In a large bowl, whisk together powdered sugar, almond flour, and pumpkin pie spice until no lumps remain. Set aside.
- Combine room temperature egg whites and pinch of salt in bowl of an electric mixer. Whip egg whites until white and foamy.
- Slowly add in 1/4 cup granulated sugar and increase speed to high.
- Set timer for 15 minutes and let egg whites whip on high until stiff peaks form.
- Whip in 4-5 drops orange gel food color.
- Using a rubber spatula gently fold almond flour/powdered sugar mixture into whipped egg whites.
- Slowly fold and mix until batter is smooth. Batter is ready when it "melts" when drizzled on top of itself.
- Line a baking sheet with parchment paper or use a macaron baking mat.
- Fill a piping bag with batter. Pipe 1-inch circles onto the baking sheet, leaving 1-inch of space between each macaron.
- Tap baking sheet onto counter to remove air bubbles.
- Let macarons sit at room temperature 1 hour before baking.
- Preheat oven to 325°F.
- Bake for about 15 minutes or until macarons are matte looking and dry to the touch. Test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again.
- Remove from oven and allow macarons to cool completely on baking sheet.
- To make filling, add butter to bowl of mixer. Beat until smooth. Mix in powdered sugar until combined and smooth. Whip in vanilla paste or vanilla extract.
- Add milk or heavy whipping cream to thin filling if needed.
- Pipe filling onto flat surfaces of 1/2 of macarons. Sandwich macarons bottoms with macaron tops.
- Best if stored in an airtight container in the refrigerator.
Imperial Sugar Insight
- TIP: Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.
- Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.
- For more macaron tips, read Chef Eddy's Tips for the Perfect French Macaron.
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