Macarons…tiny, sweet, decadent little French delights that are a monster to make. I’m not going to lie, this recipe was hard, and when I say hard I mean HARD! It took me four attempts until I finally achieved the right batter to make these difficult little creations. Was it worth it? You betcha! Sweet macaron shells flavored with pumpkin spices, filled with pumpkin cream cheese filling. The flavors of fall packed into a mighty little two
bite treat.
While I realize that macarons are not something you’re going to make over and over again and they’re difficult and fiddley, all of the hard work you put into making them is worth all of the effort.
While these taste great straight away, they taste even better if you let them sit in the fridge in an airtight container for a day or two. The flavors meld and the entire texture of the macarons changes.
Oven temp 300F – cook time 14 minutes
Macaron Shells:
100 gr (3) room temp egg whites – aged
1/4 tsp cream of tartar
140 gr (1C) fine almond flour
130 gr (1 3/4C) confectioner sugar
1/4 tsp ginger powder
1/4 tsp clove
1/8 tsp nutmeg
*for a more gingerbread flavor substitute 1/4tsp each:
cinnamon, allspice & turmeric
food coloring gel or powder in color of your choice
Macaron Filling:
4oz room temp cream cheese
4oz + 1TBS pumpkin purée
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon
You will need:
baking sheets
parchment paper
food processor
stand or handheld mixer
spatula
icing bags
1/2″ piping tip
1/4″ piping tip
cooling racks
vodka if using luster dust