Pumpkin Spice Macarons with Maple Cream Cheese Filling
Introduction
As the crisp autumn air sets in and the leaves begin to change, what better way to celebrate the season than with some delightful Pumpkin Spice Macarons? These charming little treats offer a unique twist on the classic French confection, marrying the warmth of pumpkin spice with a luxurious maple cream cheese filling. If you’re looking for a sweet indulgence that embodies the flavors of fall, you’ve found it! Make sure to subscribe to receive this recipe right in your inbox.
Why You’ll Love This Recipe
These Pumpkin Spice Macarons are not just visually stunning; they’re an explosion of flavors and textures in every bite! The delicate almond meringue shells, lightly infused with pumpkin spice, have a beautiful chewiness that pairs perfectly with the creamy, sweet, and slightly tangy maple cream cheese filling. This recipe is family-friendly, fun to make, and perfect for sharing at gatherings or cozy evenings at home. Your loved ones will be asking for seconds!
Ingredients
– 100g egg whites (about 3 eggs), aged overnight
– 120g almond flour, sifted
– 200g powdered sugar, sifted
– 50g granulated sugar
– 1/4 teaspoon cream of tartar
– 1 teaspoon pumpkin spice mix
– Orange food coloring gel (optional)
Maple Cream Cheese Filling:
– 100g cream cheese, softened
– 50g unsalted butter, softened
– 100g powdered sugar, sifted
– 2 tablespoons maple syrup
– 1/4 teaspoon vanilla extract
Necessary Tools
– Mixing bowls
– Whisk or electric mixer
– Sifter
– Spatula
– Piping bags with round tips
– Baking sheets
– Parchment paper or silicone mats
– Oven
Ingredient Swaps and Additions
Feel free to experiment! Try swapping the pumpkin spice for your favorite fall spices like cinnamon or nutmeg. For a nutty twist, use hazelnut flour instead of almond flour. You could even add crushed pecans to the filling for extra texture or a hint of maple extract for more flavor in the cream cheese mixture.
Step-by-Step Instructions
1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
2. In a bowl, whisk together almond flour, powdered sugar, and pumpkin spice. Sift it twice for a fine texture.
3. In a clean bowl, whip the egg whites until foamy. Add cream of tartar, then gradually mix in granulated sugar until stiff peaks form.
4. If desired, fold in a few drops of orange food coloring.
5. Gently fold the almond flour mixture into the egg whites until the batter flows like lava. Be careful not to overmix!
6. Transfer the batter to a piping bag and pipe small, even circles on the sheets.
7. Tap the baking sheets on the counter to release air bubbles. Let the macarons sit until they form a skin (30-60 minutes).
8. Bake for 15-18 minutes until risen with feet. Cool completely before removing.
9. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar, then maple syrup and vanilla until combined.
10. Pipe filling onto half the macaron shells and sandwich them with the others.
11. For optimal texture, refrigerate for 24 hours before serving!
Serving Suggestions
Serve these macarons with a hot cup of spiced tea or coffee to enhance their flavors. They also make a delightful addition to a dessert table for fall celebrations or holiday gatherings.
Pro Tips for Success
– Make sure your mixing bowls and utensils are squeaky clean for whipping egg whites. Any trace of fat can prevent them from reaching stiff peaks.
– Age your egg whites overnight for better results! This process reduces humidity and helps create the perfect structure for your macarons.
Storing and Reheating
Store macarons in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Just allow them to come to room temperature before enjoying.
FAQ Section
Q: Can I use fresh pumpkin puree instead of pumpkin spice?
A: Yes, but it’s essential to reduce the liquid in the recipe since fresh puree is much wetter. Adjusting the other ingredients may be necessary for the right texture.
Q: Why did my macarons crack?
A: Cracking is usually caused by the oven temperature being too high, or the macarons not resting long enough before baking.
Conclusion
These Pumpkin Spice Macarons with Maple Cream Cheese Filling are sure to become a beloved autumn staple in your kitchen. Not only are they a feast for the eyes, but they’re also a delicious reminder of the cozy, warm flavors that fall brings. If you make these delightful treats, I encourage you to leave a review, share your photos, and tag us on Pinterest or Instagram! Happy baking!
Nutritional Information
Approximate nutritional information per serving:
Calories: 120
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 30mg
Total Carbohydrates: 15g
Dietary Fiber: 0g
Sugars: 10g
Protein: 2g
Pumpkin Spice Macarons with Maple Cream Cheese Filling
Ingredients
Method
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together almond flour, powdered sugar, and pumpkin spice. Sift it twice for a fine texture.
- In a clean bowl, whip the egg whites until foamy. Add cream of tartar, then gradually mix in granulated sugar until stiff peaks form.
- If desired, fold in a few drops of orange food coloring.
- Gently fold the almond flour mixture into the egg whites until the batter flows like lava. Be careful not to overmix!
- Transfer the batter to a piping bag and pipe small, even circles on the sheets.
- Tap the baking sheets on the counter to release air bubbles. Let the macarons sit until they form a skin (30-60 minutes).
- Bake for 15-18 minutes until risen with feet. Cool completely before removing.
- For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar, then maple syrup and vanilla until combined.
- Pipe filling onto half the macaron shells and sandwich them with the others.
- For optimal texture, refrigerate for 24 hours before serving!
