Ingredients
For the shells:
• 1 ½ cups (150g) almond flour (finely ground, sifted)
• 1 ¾ cups (210g) powdered sugar (or erythritol for sugar-free)
• 3 large egg whites (room temperature)
• ¼ tsp cream of tartar
• ¼ cup granulated sugar
• ½ tsp pumpkin pie spice
• Orange or brown food-safe gel (optional, for color)
For the pumpkin filling:
• ¼ cup butter or coconut oil, softened
• ½ cup powdered sugar
• 2 tbsp pumpkin puree (unsweetened)
• ½ tsp vanilla extract
• ½ tsp pumpkin pie spice
• Pinch of salt
Instructions
- Make the shells: Sift almond flour and powdered sugar together. Set aside.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and beat to stiff, glossy peaks.
- Gently fold in pumpkin pie spice and food coloring (if using). Then fold in dry ingredients until smooth and thick (macaronage stage).
- Transfer batter to a piping bag with a round tip. Pipe 1-inch circles onto parchment-lined baking sheets. Tap trays firmly to remove air bubbles.
- Let sit 30–60 minutes to form a skin (they should not stick when touched).
- Preheat oven to 300°F (150°C). Bake one tray at a time for 17–20 minutes until firm. Cool completely.
Make the filling:
7. Beat butter, powdered sugar, pumpkin puree, vanilla, pumpkin spice, and salt until smooth and fluffy.
8. Pipe or spread filling onto half the shells. Top with matching shells to create sandwiches.
💡 Pro tip: Age your egg whites 24 hours in the fridge for stronger meringue!
✨ Perfect for: Holiday gifts, dessert tables, or impressing guests with autumn elegance.
PREP TIME & NUTRITION :
Prep Time : 45 mins , Cook Time : 20 mins , Total Time : 2 hrs (includes drying & cooling) , Servings : 18 macarons , Calories : 90 , Net Carbs: 6g , Fats: 7g , Protein: 2g