Hey there, fellow home cooks! If you’re on the hunt for some festive fall flavors that come together in a snap, you’ve landed in the right spot. These Pumpkin Spice Macarons come together in about 45 minutes and are prepared on a single baking sheet, making it a simple and fabulous treat that your family will love! Whether you’re entertaining guests or just want to indulge in some delightful autumn vibes, these macarons are the perfect way to satisfy that sweet tooth. Plus, you can switch up the ingredients to make them your own or use whatever you have on hand!
Ingredient Breakdown
Let’s dive into the heart of these fantastic pumpkin spice macarons! Here’s what you’ll need:
- 1 Cup Almond Flour
- 1 Cup Powdered Sugar
- 3 Egg Whites
- 1/4 Cup Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Pumpkin Spice
- 1/4 Teaspoon Cream of Tartar
- 1/2 Cup Butter (For the Filling)
- 1 Cup Powdered Sugar (For the Filling)
- 1/2 Teaspoon Vanilla Extract (For the Filling)
How to Make Pumpkin Spice Macarons
Now that you have all your ingredients ready, let’s get cooking!
Preheat the Oven: Start by preheating your oven to 325°F (165°C). Give it a moment to heat up thoroughly!
Sift Almond Flour and Powdered Sugar: In a large mixing bowl, sift together your almond flour and powdered sugar. This step is super important for the texture of your macarons, so don’t skip it! We want smooth, lump-free flour for those beautiful macarons.
Whip Egg Whites: In a clean bowl, whip the egg whites with the cream of tartar using an electric mixer until foamy. Gradually add the granulated sugar, and keep whipping until you achieve stiff peaks. This should take about 3-5 minutes. You want it to be glossy and stiff enough to hold its shape.
Fold in the Dry Ingredients: Gently fold the almond flour mixture and pumpkin spice into the whipped egg whites with a spatula. It’s crucial to fold carefully; you want to avoid deflating those precious egg whites.
Pipe onto Baking Sheet: Once the batter is combined, transfer it into a piping bag and pipe small circles onto a lined baking sheet. Let them sit for about 30 minutes to allow the tops to dry out slightly. This will help develop that beautiful “foot” when baking!
Bake the Macarons: Bake the macarons in your preheated oven for about 15-20 minutes until they’re set and can easily lift off the baking mat. The tops should be crisp and shiny, while they’ll be soft inside.
Cool Completely: Allow them to cool completely on the baking sheet (about 10-15 minutes). Remember, patience is key here!
Make the Filling: While the macarons cool, beat together the butter, powdered sugar, and vanilla extract until it’s smooth and fluffy.
Assemble: Pipe the filling onto one half of the cooled macarons, sandwiching them together with another half!
Why I Love This Recipe
You know what? This is my go-to recipe for when I want to impress friends and family without spending all day in the kitchen. I’m a real sucker for anything that screams fall, and these macarons are a comfort food favorite. The best part is how customizable they are, you can easily tweak the spices or flavors to suit whatever you’re feeling. Just the other day, my cousin asked for a pumpkin spice version of the traditional macaron, and now I can’t imagine my fall dessert table without these little beauties!
If you loved these Pumpkin Spice Macarons, be sure to check out my Irresistible Whoopie Pie Cookies, my No-Bake Samoa Cookies, or my Ganache Cookies! You won’t regret it.
Why This Recipe Works
Quick & Easy
These little gems come together all in about 45 minutes perfect for those busy fall weekends when you want something homemade but don’t have all day to spend in the kitchen!
Perfect for Fall
The pumpkin spice flavor is loaded with tons of flavor and just downright comforting, it’s like embracing autumn in a bite!
Crowd-Pleaser
Trust me; everyone will rave about these! They make for an impressive dessert at any gathering, and the delicate flavors make them a delightful treat that everyone will ask for the recipe.
Customizable
Feel free to tweak this recipe to make it your own! Swap out the pumpkin spice for any flavor combination you like, maybe a hint of ginger or even chocolate, get creative!
Make-Ahead Friendly
You can prepare the macaron shells a day ahead, store them in an airtight container, and assemble them right before serving. It’s a great time-saver for entertaining!
Serving and Storage Tips
Serving Suggestions
These macarons are perfect on their own, but you can pair them up with a cup of warm chai tea or pumpkin spice latte for the ultimate fall treat experience! I also love serving them on a beautiful platter with some fall-themed decorations, it makes everything just feel so cozy!
Storage
Once assembled, these macarons will keep well in the fridge for about 3-4 days. Just make sure to keep them in an airtight container to maintain their texture.
Reheating Instructions
You really don’t need to reheat these as they’re best served fresh! But if you’re making the shells ahead, you can warm them slightly (for 5-10 seconds) in the microwave, just be careful not to overdo it. They can dry out!
Freezer Friendly?
Yes! You can freeze the shells (unfilled) for up to 3 months. Just make sure they’re airtight! When you’re ready to enjoy, let them thaw in the fridge before filling.
There you have it, friends! Your very own Pumpkin Spice Macarons that are bound to impress everyone! Enjoy making them, and don’t forget to savor the process. Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Pumpkin Spice Macarons
Ingredients
Method
- Preheat the oven to 325°F (165°C).
- Sift together the almond flour and powdered sugar in a large mixing bowl.
- In a clean bowl, whip the egg whites with the cream of tartar until foamy.
- Gradually add the granulated sugar and continue whipping until stiff peaks form (3-5 minutes).
- Gently fold the almond flour mixture and pumpkin spice into the whipped egg whites using a spatula.
- Transfer the batter into a piping bag and pipe small circles onto a lined baking sheet.
- Let them sit for about 30 minutes to dry slightly.
- Bake the macarons for about 15-20 minutes until set.
- Allow them to cool completely on the baking sheet (10-15 minutes).
- Beat together the butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Pipe the filling onto one half of the cooled macarons and sandwich them together.