Pumpkin Macarons
Pumpkin Macarons
It's pumpkin spice season and I can't find a better way to enjoy it than in a French macaron! My trick for extra seasonal flavor in this pumpkin spice macaron is to dust the top of the unbaked shells with pumpkin pie spice and then fill them with both pumpkin pie spiced buttercream and pumpkin butter.For this recipe, use my vanilla macaron recipe to make the macaron shell. The following is for a pumpkin buttercream filling to make something like pumpkin pie macarons.
Ingredients
Pumpkin Macarons
- Macaron Shells
- One recipe vanilla macaron shells
- Orange food gel coloring
- Pumpkin pie spice for sprinkling on shells
Filling
- 4 tablespoons (2 ounces) unsalted butter, softened
- 2 tablespoons cream cheese, softened
- ¾ cup pumpkin butter, divided
- 1 teaspoon pumpkin pies pice
- 1/8 teaspoon vanilla extract2 cups confectioners' sugar, sifted
Instructions
- Prepare the vanilla macaron batter.
- Using a pastry bag, pipe the batter onto a parchment paper-lined cookie sheet. Dust top of unbaked shells with pumpkin pie spice. Bake shells. Prepare the buttercream: In the bowl of a stand mixer, whip butter and cream cheese until light in color. Add ¼ cup pumpkin butter, 1 teaspoon pumpkin pie spice and vanilla to the mixing bowl. With mixer on medium-low, slowly add the confectioners’ sugar. Whip to combine. Spoon the buttercream into a piping bag fitted with a #10 plain tip. Pipe buttercream in a circle on the flat surface of half of the shells. Leave an area free in the center of the shell. Using a small spoon or a piping bag fitted with a small tip, pipe a small amount of pumpkin butter in the center of the spiced buttercream. Top with the remaining shells. Refrigerate for 24 hours. Remove from the refrigerator for 2 hours before serving.