These delicious macarons are the perfect cookie to decorate for fall. They have a solid-colored flat top that is perfect for decorating as pumpkins, jack-o-lanterns, spiders and spider webs or even with a spooky message.

Pumpkin Macarons

Pumpkin Macarons

Pumpkin Macarons

Tips When Making Macarons

  • Make sure your ingredients are all room temperature. It’s very important when you’re trying to make the meringue base for the macaron shells. Room-temperature ingredients mix much better together.
  • You absolutely must sift the almond flour and powdered sugar. I don’t normally sift anything, but macaron shells are so delicate and any chunks of ingredients will weigh them down and prevent them from rising.
  • Don’t forget to tap your baking pan hard on the kitchen counter before piping your shells. This will release air bubbles and prevent the tops from cracking.
  • If the tops of your shells crack, there’s a good chance you undermixed the batter. Bake just a few macarons first if you’re not sure, and if the shells crack, mix the rest of the batter a little more before piping more shells.
  • You must let your macarons sit out on the counter top for around 30 minutes to an hour before baking; this will prevent them from spreading once they get in the oven and will help them rise.

Shells

  • 1 cup almond flour (100 grams)
  • 2 cups powdered sugar (227 grams)
  • ½ teaspoon pumpkin pie spice
  • 3 egg whites (105 grams)
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ¼ cup granulated sugar (50 grams)
  • Orange food coloring

Buttercream

  • ½ cup Challenge Butter, room temperature
  • 2 cups powdered sugar (227 grams)
  • 1 Tablespoon heavy whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Directions

  • 1

    Prepare baking sheets with either parchment paper or silicone mat; set aside.

  • 2

    Sift together almond flour, powdered sugar and pumpkin pie spice; discard larger lumps that won’t go through sifter and set aside.

  • 3

    Beat egg whites at medium speed until foamy; add cream of tartar and salt and continue beating. Slowly add sugar and beat at high speed until stiff peaks form.

  • 4

    Add orange food coloring.

  • 5

    Slowly fold flour mixture into egg white mixture; the consistency should be like lava — fluid but also thick enough to form mound. For some people this is between 50 to 70 turns with the spatula.

  • 6

    Transfer batter to piping bag and pipe 1-inch circles; bang baking sheet hard against counter about 3 times too release air bubbles.

  • 7

    Let macarons sit out for about 30 minutes to an hour before baking to ensure they don’t spread in oven.

  • 8

    Preheat oven to 300 degrees Fahrenheit.

  • 9

    Bake macarons for 18 minutes; let cool on baking sheet before carefully peeling off.

  • 10

    Beat butter on medium speed for about 2 minutes or until light and creamy.

  • 11

    Add powdered sugar, heavy whipping cream, vanilla, pumpkin pie spice, cinnamon, and salt.

  • 12

    Beat at medium speed until incorporated, then increase to high speed and beat until buttercream is light and fluffy, about 3 minutes.

  • 13

    Match up macaron shells by size and shape; add buttercream mixture to piping bag and pipe a quarter-size amount of frosting on one shelf before sandwiching it with the other shell.

  • 14

    Store macarons in refrigerator for up to 1 week.