Thanksgiving Macarons: Pumpkin Spice Edition
These Pumpkin Macarons are like tiny, edible love letters to fall — warm spices, a touch of orange, and the kind of pumpkin buttercream that makes you forget you ever liked pumpkin pie. Think of them as the classiest way to eat pumpkin spice without holding a latte.
EQUIPMENT (PAID LINKS)
- Digital kitchen scale
- Round 1.5-inch cookie cutter
- Sifter
- Medium bowl
- Stand mixer with whisk attachment
- Silicone spatula
- Two pastry bags
- Round pastry tip
- Scissors
Ingredients
For the macaron shells
- 1 ½ cups almond flour
- 1 ¼ cups powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large egg whites room temperature (about ⅓ cup)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- A few drops orange food coloring
For the pumpkin Swiss meringue buttercream
- 2 large egg whites about ¼ cup
- ½ cup packed brown sugar
- 1 cup 2 sticks unsalted butter, room temperature
- ¼ cup pure pumpkin purée
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Prep the Baking Sheets: Line a baking sheet with parchment paper and trace 1.5-inch circles using a cookie cutter, leaving about 1 inch between each. Flip the paper so the traced side is underneath. Preheat oven to 300°F.
- Mix Dry Ingredients: Sift almond flour, powdered sugar, cinnamon, ginger, nutmeg, and cloves into a medium bowl to remove lumps and combine evenly.1 ½ cups almond flour, 1 ¼ cups powdered sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Make the Meringue: In a stand mixer, beat the egg whites on medium speed until foamy. Gradually add granulated sugar, then increase speed to high. Add a few drops of orange food coloring and beat until stiff, glossy peaks form.3 large egg whites, ½ cup granulated sugar, A few drops orange food coloring
- Fold the Batter: Gently fold half of the almond mixture into the meringue using a silicone spatula. Add the rest and fold until the batter flows like honey and can make a slow figure 8 without breaking.
- Pipe the Shells: Fill a pastry bag fitted with a round tip. Pipe batter onto the traced circles. Tap the baking sheet firmly on the counter several times to remove air bubbles and smooth the tops.
- Rest the Shells: Let the macarons sit at room temperature for 20–40 minutes, until they form a dry skin on top that doesn’t stick to your finger.
- Bake the Shells: Bake for 15–20 minutes, until the macarons have “feet” and feel firm when gently touched. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Swiss Meringue Base: In a clean mixer bowl, whisk together the egg whites and brown sugar. Set the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly for about 4–5 minutes, until the sugar dissolves and the mixture feels hot to the touch.2 large egg whites, ½ cup packed brown sugar
- Whip the Meringue: Move the bowl to your mixer and beat on medium-high speed until the meringue is thick, glossy, and the bowl feels cool to the touch.
- Add the Butter and Flavorings: With the mixer on medium speed, add butter a few tablespoons at a time. Beat until smooth and fluffy. Mix in pumpkin purée, vanilla, and spices until fully combined.1 cup 2 sticks unsalted butter, room temperature, ¼ cup pure pumpkin purée, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Assemble the Macarons: Fill a pastry bag with the buttercream and pipe a small dollop onto the flat side of half the macaron shells. Top with the remaining shells and press gently to spread the filling evenly.
- Enjoy: Serve right away or refrigerate in an airtight container for up to 5 days. For best texture, let them come to room temperature before eating.