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Halloween Macarons – Pumpkin Pie Flavor & Creamy Filling

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These spiced pumpkin pie macarons feature crisp shells with a chewy center, filled with velvety pumpkin spice buttercream or ganache. A cozy twist on a classic French favorite.

Ingredients

Scale

For Shells:

  • ¾ cup almond flour

  • 1 cup powdered sugar

  • 3 large egg whites

  • ¼ cup granulated sugar

  • ¼ tsp cream of tartar

  • Gel food coloring (orange or copper, optional)

For Pumpkin Buttercream:

  • ½ cup unsalted butter

  • 1–1½ cups powdered sugar

  • 2 tbsp strained pumpkin purée

  • ½ tsp pumpkin pie spice

  • ½ tsp vanilla extract

  • Pinch of salt

Instructions

  • Sift almond flour and powdered sugar. Set aside.

  • Beat egg whites and cream of tartar until foamy. Gradually add granulated sugar until stiff peaks form.

  • Add gel coloring, then fold in dry ingredients (macaronage) until batter flows in ribbons.

  • Pipe onto lined baking trays. Rest for 30–60 minutes.

  • Bake at 300°F for 15–17 minutes. Cool completely.

  • Make buttercream by beating all filling ingredients until smooth.

  • Pipe filling onto half of the shells and sandwich.

  • Chill 24 hours for best texture. Serve at room temp.

Notes

  • Strain pumpkin before use.

  • Try ganache instead of buttercream for a creamy center.

  • Store in fridge for up to 5 days or freeze up to 1 month.

Find it online: https://thefoodaunt.com/halloween-macarons-pumpkin-pie-flavor-creamy-filling/