Pumpkin Pie Macaron actually taste like pumpkin pie!! Like a real pumpkin pie with rich pumpkin flavor thanks to ground pumpkin flour in the shells and the pumpkin pie syrup in the buttercream. This post is sponsored by Dixie Crystals and Torani as part of #PumpkinWeek. All opinions are my own.
You knew I had to make macaron! And when I saw that Torani chose to send us pumpkin pie syrup, I knew I had to make pumpkin pie macaron. Yes, I know I made some last year, but those are different! They’re pumpkin cheesecake macaron. They have a bit of pumpkin spice flavor in the shells, but not actual pumpkin. Had I known about this pumpkin powder, I probably would have put it in there, too.
Dixie Crystals was kind enough to send us Amazon gift cards and silpat mats this year. I was thrilled! You see, I’m not a huge baker. I made macaron, yes, but cakes, breads, etc? I don’t make them. Cookies more often than not because I know the hubs will eat those. Cakes and breads? They have a one day window. The day they’re baked. After that he says they’re too dry and won’t eat them.
So, I bake and take most of the time, including macaron!
He’s not a fan of these cookies. Their might have been one recipe I made that he liked and wanted me to keep at home. Otherwise, they’re not his cup of tea. Chocolate chip, peanut butter, oatmeal; those are his cookies of choice. Or any combination of those cookies. And, well, since Christmas Cookies Week will be here soon, I have to start working on recipes for that event. So, he’s going to get his fill of cookies soon!
Work is a fan of these cookies already, and I have only worked there since May. I’ve even had the youngling that was in my old office (yes, I’ve already moved from one cube to another cube in a separate office), ask me to make the cereal milk ones again! Yes, I made cereal milk macaron. And they were super fun to make!
For me, it’s the thrill of not much making the macaron with the traditional feet and smooth tops. Though these aren’t that smooth from the pumpkin powder. I’ll talk more about that later. For me, it’s the thrill of setting out to make a particular flavor and nailing that flavor. Cheese doodle macaron with pimento cheese filling? Nailed it! Cereal milk macaron? Nailed it! Bananas foster macaron? NAILED IT!
Pumpkin pie macaron? Nailed it!
I know, you get the picture, but sometimes you set out to make a cookie or a bread and it just doesn’t taste the way you hoped it would. The same for me with these macarons. I set out to make a flavor. I know what buttercreams I can make to nail that flavor, but for me, the shell needs to play a part in that flavor, too. So, not only did the buttercream have cereal milk in it, but the shells had cereal in it, too! Not only did the buttercream have cheese in it, but the shells had actual cheese doodles in it! That’s what is lacking in the commercially prepared macaron; flavor in the shells.
So, when I set out to make these macarons with the pumpkin powder in the shells and pumpkin pie syrup in the buttercream I had no idea how much like pumpkin pie they were going to taste. They came out of the oven and one pan looked a little dark. I thought I had reset the timer when I turned and flipped them around. I didn’t. I was worried but still wanted to taste them.
Oh my holy moly these are awesome!!
These pumpkin pie macaron have that real pumpkin flavor in the shells I wasn’t expecting. You know that flavor, right? It’s that aroma that comes out of a freshly opened can of pumpkin puree. Please tell me you know what I’m talking about. The hubs already thinks I’m off my rocker on this. He didn’t get it. But he hasn’t really opened many cans of pumpkin puree either.
I took these in to work. I didn’t announce that I had them except to one pers; the unit chief. We had a birthday celebration for her the other day. They requested I bake something, so I made some blueberry bread. Actually, they requested I make the blueberry bread. That was much easier than me trying to figure out what to make.
Anyway, they announced that I made the blueberry bread and she asked if I made the macaron that I brought in. Of course I said, “Yes. I enjoy making them, but the hubs doesn’t enjoy eating them.” She quickly responded with a feel free to bring them in here as they will get eaten. And that’s really the case. The cereal milk ones didn’t last a week, but I put those in the kitchen. The peach ones lasted longer, but that’s because I didn’t put them in the kitchen.
So, I didn’t tell anyone but the unit chief that I had these pumpkin pie macaron but I did put them on top of my cabinet for people to eat if they wanted to. Of course, they wanted to! Most have to walk by my office to get to the kitchen and, well, food on a shelf is always a free for all. So, quite a few people nibbled on them today. I’m sure more will nibble after I’ve left. They make great late night snacks at work when you’re looking for something sweet to nibble on.
I heard, “These really do taste like pumpkin pie!”
Yes! Validation that I’m not crazy! Because they really do taste like pumpkin pie. And not because of the Torani syrup in the buttercream, but that definitely does help. I am convinced it has that real pie flavor because of the pumpkin powder in the shells. It gives it that real pumpkin flavor you’re expecting when you bit into these pumpkin pie macaron.
I don’t know if you can tell but they tops are shiny. I’ve been playing with edit luster dust. You can’t just put it in the macaron batter. It doesn’t work. I’ve tried. What you have to do is get one of those super fluffy brushes and brush it on like blush or powder. I was skeptical, but it really does work! And you don’t use a lot at all. No wonder those little vials are pricey; they will last a while.
Since the tops were shiney, I had to find sprinkles that would do them justice. I grabbed the Sweets & Treats purple sugar because it’s oh so shiny and pretty. And I like the whole purple and orange combination together. It’s so festive for this time of year, don’t you think?
Don’t forget to enter the giveaway! And check out what the rest of the bloggers are sharing today. It’s pumpkin-palooza this week! I hope there’s tons of recipes you pin to make for the holidays.
Just a little snippet about Torani:
- Torani Puremade Sauce delivers amazing flavor with the ingredients you love. No artificial flavors, no artificial colors and no artificial preservatives.
- Mixes well- Torani flavors are crafted to bring out the best in your drinks so you can make something your own, in a delicious way
- One flavor can create endless recipes
- Easy to use- add a spoonful to your coffee, cocoa, latte, etc.
For the shells:
- 4 ounces almond meal
- 1 ounce pumpkin powder
- 7 ounces powdered sugar
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 50 grams sugar
- red and yellow gel food dye (optional)
For the buttercream:
- 8 ounces marshmallow fluff
- 1/3 cup butter flavored shortening
- 3 - 4 cups powdered sugar
- 2 tablespoons Torani pumpkin pie syrup
- 1 to 2 tablespoons heavy cream
- Sweets & Treats purple sugar
For the macaron:
- Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the pumpkin powder 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.
- If you're using some food dye, add it at this point. I used just a little red and a little yellow. Add this along with 1/3 of the almond mixture into the meringue.
- Continue folding and adding the almond mixture until all of it 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.) The mixture will have a sheen to it when it’s ready to pipe.
- Transfer the batter to large piping bags 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 see 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 wiggle just slightly. They will continue to cook as they cool.
- Remove from heat and allow to cool completely before filling.
For the buttercream:
- Place the shortening and pumpkin pie syrup in the bowl of a stand mixer (or large mixing bowl). Beat until creamed together.
- Slowly add the powdered sugar one cup at a time until thicker than desired.
- Add 1 to 2 tablespoons of the heavy whipping cream until the desired consistency is reached.
- Pipe buttercream on one shell and top with a shell of matching size. Pour sprinkles in a bowl and roll the macaron in the sprinkles to decorate.
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Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 478Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 12mgSodium 56mgCarbohydrates 103gFiber 1gSugar 95gProtein 2g
Enjoy these #PumpkinWeek recipes from our bloggers:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise
Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold
Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy