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Pumpkin Spice French Macarons

Pumpkin Spice French Macarons

pumpkin spice french macarons

These delicious little cookies are flavored with pumpkin pie spice and the filling has real pumpkin in it! Pumpkin Pie in French Macaron form. What could be better?

To celebrate #virtualpumpkinparty , I've made these pumpkin spice french macs! This is a celebration across the interwebs with a bunch of bloggers that are all posting pumpkin recipes today! Check out all the other awesome recipes being posted at the bottom of this post.

pumpkin spice french macarons

These sweet little things are perfect for your fall cravings. The cookies are tinted slightly orange and dusted in pumpkin pie spice after they are piped onto the baking sheet to dry. The filling is a simple pumpkin spice buttercream that whips up in just a few minutes. 

pumpkin spice french macarons

I've been making these at work the past few weeks and people love them! Crunchy, chewy, pumpkin-y, fall goodness. I just love the spice sprinkled on top of the cookies for a textured look. 

pumpkin spice french macarons

The leaning tower of macarons! These things are too much fun to play with. I am becoming a macaron-aholic. If you've never made them before, (even if you have), head over to my French Macarons 101 post to read everything you need to know about making French Macarons! Enjoy.

pumpkin spice french macarons
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Pumpkin Spice French Macarons
These delicious little cookies are flavored with pumpkin pie spice and the filling has real pumpkin in it! Pumpkin Pie in French Macaron form. What could be better?
  • 75 g (3/4 cup) almond meal
  • 125 g (1 1/3 cup) powdered sugar
  • 2 large egg whites
  • 1/4 tea. cream of tartar
  • 1/4 cup sugar
  • a few drops orange food coloring
  • 1 tea. divided pumpkin pie spice
  • 1/4 cup room temperature butter
  • 2 cups powdered sugar
  • 1-2 T. heavy cream
  • 2 T. pumpkin puree
1. Measure out almond meal and powdered sugar. Blend in the food processor for about 30 seconds. Sift through a fine mesh sieve into a medium bowl. Any large chunks that don't sift through can be tossed out (should be no more than 1-2 T., if more, blend and sift again).2. Beat egg whites and cream of tartar on medium speed until frothy. Continue beating while slowly adding in the white sugar. Turn mixer to medium high for another minute or so, until soft peaks form. Add 2-3 drops food coloring. Then turn mixer to high speed and beat until stiff peaks form.3. Dump almond meal and powdered sugar mixture onto meringue mixture and fold with a rubber spatula to combine. Once mixture is runny and comes off the spatula in a smooth ribbon it is ready to pipe. It takes about 45-55 "folds" of the batter. 4. Transfer mixture into a piping bag fitted with a round tip, and pipe rounds about 1 inch in diameter onto a parchment paper-lined baking sheet. Slam the baking sheet down onto the counter a few times to pop any air bubbles in the cookies. Dust with 1/2 tea. pumpkin pie spice, and then set the cookies somewhere to dry out. Depending on humidity and temperature, they can take from 15-45 minutes to dry out. Cookies are ready to go into the oven when they are not tacky to the touch anymore.5. Bake cookies once they have dried out at 300°F for 10-15 minutes. Cookies are done when they pull of the parchment paper cleanly and easily.6. To make frosting mix butter, pumpkin puree, powdered sugar, reamaining 1/2 tsp pumpkin pie spice, and heavy cream. If it needs thinning out add more cream; thickening more powdered sugar. Tint with orange food coloring if desired.7. Take cooled cookies and match them with like-sized cookies to make sandwiches with. Pipe frosting onto the bottom cookie and top with it's pair. Store in a sealed container in the refrigerator for up to 2 weeks.
Prep time: Cook time: Total time: Yield: about 20 cookies

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