Pumpkin Spice Macarons

If you are like me and on the Pumpkin Spice bandwagon give these a go.


  • 4 ounces (115g) almond flour
  • 8 ounces (230g) powdered sugar
  • 1 tablespoon pumpkin pie spice
  • 5 ounces egg whites (144g), temperature and age not important!
  • 2½ ounce (72g) sugar( I use extra fine)
  • 1 tsp vanilla extract
  • ½ tsp (2g) salt


  • Preheat the oven to 300° and have ready a large (18”) pastry bag, fitted with a plain tip, along with two sheet pans lined with parchment paper or a silpat.

  • Sift together almond flour, powdered sugar and pumpkin pie spice in a medium bowl and set aside.

  • In the bowl of a stand mixer, combine the egg whites, sugar and salt and turn the mixer to medium (4 on a Kitchen Aid). Whip for 3 minutes. They will not seem especially foamy at that point. Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then crank the speed to 8 for go another 3 minutes.

  • Turn the mixer off and add in vanilla extract and whip for a final minute on the highest speed. At the end of this minute, you should have a very stiff, dry meringue.When you remove the whisk attachment, there will be a big clump of meringue in the center, just knock the whisk against the bowl to free it. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.

  • Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients). It should be lava like in texture – this enough to mound up on itself, but fluid enough to melt back down.

  • Transfer about half the batter to a piping bag. Pipe the batter into circles on the baking sheet. Keep in mind batter will continue to spread just a bit. Refill the piping bag after piping out half of macarons.

  • After piping your macarons, take hold of the sheet pan and hit it hard against your counter three times, rotating 90 degrees after each tap.

  • Let your macarons sit out on the counter for 15-30 minutes to let a skin form over.

  • Bake for 18 minutes, or until you can cleanly peel the parchment paper away from a macaron. Let cool on the pans before peeling the macarons from the parchment.

  • I used the following buttercream recipe to fill my cooled macarons. I also used some of my pumpkin butter in the center. Recipe in the previous post

Pumpkin Butter Cream


  • ¼ cup butter(room temperature)
  • 3 tablespoons pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • Pinch of salt
  • 3 cups powdered sugar
  • 1 tbsp whipping cream


  • In a standing mixer fitted with the paddle, beat the butter and pumpkin at medium-high speed until smooth, about 20 seconds

  • Beat in extract, pumpkin pie spice and salt until well combined about 15 seconds.

  • Add powdered sugar; beat at medium-low speed until combined. Scrape down the bowl and add heavy cream. Beat at medium speed until incorporated. Then increase to high speed until light and fluffy.

  • Match up macarons in pairs based on size and shape. Fill a pastry bag fitted with the buttercream and pipe buttercream into half of the shells, then sandwich them with the other half.

  • Macarons are best a day or so after making. They can be stored in the refrigerator for up to one week.