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–+ servings

Thanksgiving Turkey Macarons

Meet the dessert that’s way too cute to eat—but you’ll eat it anyway. These Thanksgiving Turkey Macarons bring cozy cinnamon shells together with a creamy pumpkin spice filling that tastes like fall gave you a hug. Sure, they look like turkeys, but don’t worry—no actual birds were harmed in the making of these sweet little showstoppers.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 14 minutes
Course Dessert
Servings 30 macarons

EQUIPMENT (PAID LINKS)

  • Mixing bowls
  • Stand mixer or hand mixer
  • Rubber spatula
  • Fine mesh sieve
  • Piping bag with round tip
  • Baking sheets
  • Silicone baking mats or parchment paper
  • Oven thermometer
  • Toothpicks
  • Cooling rack

Ingredients
  

For the Macaron Shells

  • 1 teaspoon white vinegar for cleaning bowls, optional
  • 1 ¼ cups almond flour
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 3 large egg whites about 3 ½ ounces, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • Brown gel food coloring

For the Pumpkin Cream Cheese Buttercream

  • 4 tablespoons ½ stick unsalted butter, room temperature
  • 2 ounces cream cheese room temperature
  • ¼ cup pumpkin puree
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • 2 to 2 ½ cups powdered sugar

For the Decorations

  • ½ cup butterscotch chips
  • Candy sprinkles for eyes
  • 1 bag candy corn

Instructions

  • Prep Your Equipment: Wipe all mixing bowls, spatulas, and mixer attachments with a little vinegar to remove any grease—grease is the arch-nemesis of fluffy meringue. Line baking sheets with silicone mats or parchment paper and set aside.
    1 teaspoon white vinegar
  • Sift Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and cinnamon. This helps keep your macaron shells smooth and prevents lumps.
    1 ¼ cups almond flour, 1 cup powdered sugar, 1 teaspoon ground cinnamon
  • Whip the Meringue: In your stand mixer, beat the egg whites and cream of tartar on low speed until foamy (about 1–2 minutes). Gradually add the granulated sugar while increasing speed to medium. Beat until stiff, glossy peaks form (about 5–6 minutes). Don’t overmix—you want shiny, not grainy.
    3 large egg whites, ¼ teaspoon cream of tartar, ½ cup granulated sugar
  • Mix the Batter (Macaronage): Using a rubber spatula, gently fold half the sifted dry ingredients into the meringue. Once mostly combined, add the rest and a few drops of brown gel food coloring. Continue folding until the batter flows smoothly and forms a figure 8 without breaking. If it runs too fast, you’ve overmixed—stop just before that point.
    Brown gel food coloring
  • Pipe the Macarons: Fill your piping bag with the batter and pipe 1½-inch circles onto the prepared baking sheets. Tap the trays firmly on the counter to release air bubbles and pop any remaining ones with a toothpick.
  • Rest the Shells: Let the piped shells sit at room temperature for 40–45 minutes, or until the tops feel dry to the touch. This helps form the signature “feet” at the bottom of the macarons.
  • Bake: Preheat your oven to 300°F. Use an oven thermometer to make sure the temperature is accurate—macarons are picky about heat. Bake one tray at a time for 13–14 minutes, until the tops are firm and don’t move when gently touched. Let the macarons cool completely on the baking sheet before lifting them, or the shells may crack.
  • Make the Pumpkin Buttercream: Pat the pumpkin puree with paper towels to remove extra moisture. In a bowl, beat together the butter, cream cheese, and brown sugar until smooth and creamy. Add the pumpkin puree, cinnamon, and pumpkin pie spice. Gradually mix in the powdered sugar until thick, fluffy, and easy to pipe.
    4 tablespoons ½ stick unsalted butter, room temperature, 2 ounces cream cheese, ¼ cup pumpkin puree, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, 2 to 2 ½ cups powdered sugar
  • Fill the Macarons: Match shells by size. Pipe a small dollop of pumpkin buttercream onto one shell and gently sandwich with another. Chill the filled macarons in the refrigerator for at least 1 hour before decorating—they’ll be easier to handle.
  • Decorate the Turkeys: Melt the butterscotch chips and use them like “glue” to attach candy eyes and a butterscotch chip beak to each macaron. Gently press candy corn into the buttercream at the back for tail feathers. Add extra details or expressions with edible markers if you’d like.
    ½ cup butterscotch chips, Candy sprinkles for eyes, 1 bag candy corn
  • Chill and Serve: Place the decorated macarons in an airtight container and refrigerate for at least 24 hours before serving. This resting time lets the shells and filling blend for perfect chewiness. Bring to room temperature before serving for the best flavor and texture.