With just a hint of pumpkin spice flavor and pumpkin powder in the shells, these Pumpkin Cheesecake Macaron are light and delicious.
I have totally lost track of the days this week. That’s what usually happens when you work three weeks straight. Today, according to what I put in the #PumpkinWeek schedule, I was supposed to make snack cake. Oops. I forgot. Now, I’m not sure how I mixed the days up, but I am very tired. Just saying.
I’m sure I’ve already talked about how this has totally snuck up on me and made most of the recipes this weekend. Including these macaron. Which taste amazing, if I do say so myself. Of course, I’m biased, but I’m sure everyone at work will love them, too.
Now, I have to confess that I’m not a huge fan of the pumpkin spice craze. Don’t get me wrong, I like pumpkin pie spice that I make at home. I like adding it to my pumpkin baked goods. But all this PSL stuff and pumpkin spice cereals?? That’s just a bit absurd to me. There is no need to make everything on the planet into a pumpkin spice flavor.
No need. We do not need PS flavored Cheerios, or oatmeal, or Oreos! There’s no need to make everything smell like PS either. There’s just too much of it and sometimes it’s just super powerful and super strong! Back it up a little and show some moderation in your PS flavoring.
Yes. I realize these are pumpkin spice flavored. No, I’m not hypocritical. I just couldn’t figure out how to get the shells to taste like pumpkin without using some extract. I searched the kitchen for the pumpkin powder I know I have. I know I have some somewhere in the kitchen. Because you know I’m all about putting flavor in the shells.
I bought the pumpkin powder at least 2 years ago. That was about the same time I bought the tomato powder that I used for the pizza macaron. Yes. I have made pizza macaron and they were delicious!! I had to channel my inner organized person and finally found it in a container where I put all my macaron ingredients in. When I did that, I have no idea. Sometimes I think I’m possessed.
And so are these. I have taken my own advice and used the PS extract very sparingly. VERY sparingly. The pumpkin spice flavor is not over powering. It’s night and refreshing. It’s in the shells and the cheesecake buttercream.
Now, the cheesecake buttercream is sweet with a little cream cheese tang. It has true pumpkin in the buttercream; not just the extract. It’s the perfect pair with these pumpkin flavored shells. I think I’ll have to try these without the PS extract in them to see how the pumpkin powder flavors the shells; or if it even does flavor them.
Oh no! I have to make another batch! Twist my arm why don’t you!
If this is the result then I’ll make these all the time. Don’t they look gorgeous!? Those little feet, the smooth tops, the buttercream. Oh yeah. I’m having a hard time not devour this whole batch. Even the hubs said the shells were really good. Of course, you know he’s not much of a sweets eater so the whole cookie with the buttercream is not his style.
What are your thoughts on the pumpkin spice craze?
Be sure to see what the rest of the bloggers made for #PumpkinWeek today.
- 4 ounces almond meal
- 7 ounces powdered sugar
- 1 ounce pumpkin powder (My Spice Sage)
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 2 to 3 drops pumpkin spice extract
- 4 ounces softened cream cheese
- 4 ounces softened butter
- 1/4 teaspoon pumpkin spice extract
- 2 tablespoons pumpkin puree
- 5 to 6 cups powdered sugar
- For the shells:
- Pulse the powdered sugar, the almond flour, and the pumpkin powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Add 2 to 3 drops of pumpkin spice extract (and 1/8 teaspoon orange gel food color along with 1 to 2 drops of red food coloring). Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
- Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
For the buttercream:
- Combine the butter, cream cheese, and powdered sugar together in a medium mixing bowl and beat until combined. Add the pumpkin puree and the pumpkin spice extract. Continue to beat until the mixture is light, fluffy, and no longer grainy.
- Place the filling in a piping bag fitted with a plain tip (or glam it up and use a star tip like I did) and pipe the filling onto one shell, almost to the edge. Top with another shell and allow to rest before serving.
Here are today’s #PumpkinWeek recipes:
Savory Pumpkin Recipes:
Sweet Pumpkin Recipes:
Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Truffles from The Crumby Kitchen
Pumpkin Chip Cookies from Palatable Pastime
Pumpkin Cinnamon Rolls from They Nifty Foodie
Pumpkin Coffee Cake from The Chef Next Door
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Danish from It Bakes Me Happy
Pumpkin Cream Puffs from The Redhead Baker
Pumpkin Creme Brulee from Kudos Kitchen by Renee
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Pumpkin Struesel Bar from Cookaholic Wife
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte