How do you get the perfect feet on macarons ?

Perfect feet—the frilly edge at the base—are a hallmark of well-made French macaroons . To achieve this, make sure your egg whites are aged, your meringue is whipped to stiff peaks, and your batter is properly folded to a lava-like consistency. Resting the piped Pumpkin Spice Macarons until a skin forms is essential. Also, use an oven thermometer to ensure even baking—most issues come from inaccurate temperatures.

Can I use canned pumpkin in macaron filling ?

Yes! Canned pumpkin purée is ideal for the buttercream filling in Pumpkin Spice Macarons . It’s smooth, consistent, and convenient. Just be sure it’s pure pumpkin—not pumpkin pie filling. When mixed with butter, powdered sugar, and spices, it creates a dreamy pumpkin buttercream that pairs beautifully with the spiced macaron shells.

What’s the difference between a macaron and a macaroon ?

A macaron (one “o”) is a delicate French cookie made with almond flour and meringue, often sandwiched with a filling like spiced buttercream . A macaroon (two “o”s) is a chewy coconut-based cookie. So while Pumpkin Spice Macarons are elegant, smooth-shelled bites with fall flair, macaroons are much simpler in texture and flavor.

How long do pumpkin spice macarons stay fresh ?

Stored properly in an airtight container, Pumpkin Spice Macarons stay fresh in the refrigerator for up to 5 days. Their flavor actually improves after the first day, once the filling softens the shells. For longer storage, freeze them for up to a month. Just bring to room temperature before serving for the best flavor and texture.

Pumpkin Spice Macarons Recipe – Cozy Fall Flavor in 5 Easy Steps

Description

Crisp on the outside, soft inside, these Pumpkin Spice Macarons are filled with a silky pumpkin buttercream and spiced to autumn perfection.

Ingredients

Scale

For the Cookie

4 egg whites (room temperature)

1 cup almond flour

1/4 cup granulated sugar

2 cups powdered sugar

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp instant espresso

1/4 tsp allspice

For the Buttercream

1/2 cup butter (softened)

1/4 cup pureed pumpkin

2 cups powdered sugar

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp instant espresso

1 pinch nutmeg

1 pinch allspice

1 pinch ginger

Cook Mode Prevent your screen from going dark

Instructions

1. Sift almond flour and powdered sugar together. Set aside.

2. Whip egg whites until foamy, then gradually add granulated sugar and beat to stiff peaks.

3. Fold in dry mixture gently until batter flows like lava.

4. Pipe rounds on parchment and rest for 30–45 minutes until a skin forms.

5. Bake at 300°F (150°C) for 14–16 minutes. Cool completely.

6. For the filling, beat butter until creamy, then mix in pumpkin, powdered sugar, vanilla, and spices.

7. Pipe buttercream onto one shell and top with another to form sandwich.

8. Refrigerate 24 hours to mature. Bring to room temperature before serving.

Notes

Store in airtight container for up to 5 days in the fridge.

Can be frozen for up to 1 month.

Resting time improves flavor and texture.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Desserts
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 2 macarons
Calories: 120
Sugar: 16g
Sodium: 15mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Cholesterol: 15mg