To-Die-For Pumpkin Pie Macarons
You need to make these pumpkin pie macarons.
Not making them is really not an option.
They may not be traditional, but theyâ€™re such a cute and slightly more sophisticated way to celebrate thanksgiving. Not that you shouldnâ€™t have pie. You should probably have that too, but these are a nice addition ðŸ˜‰
I had been thinking about making these all week. Literally. We had a can of pumpkin pie filling, I wanted to make macarons, and itâ€™s almost thanksgiving (here in Canada) so I couldnâ€™t think of any reason not to make these little perfect pumpkin pie macarons.
I followed the same steps as myÂ Pistachio Macarons post, so for a more detailed explanation of how macarons are made, check that out! Also, the recipe I use is from a book called Mad About Macarons and is definitely worth a purchase. The only thing that I did change is the colouring (duh) and I added a teaspoon of pumpkin pie spice to the macaron shells to try and really bring out the flavour of the spices that are usually in a pumpkin pie.
I alsoÂ created my own version of a pumpkin pie buttercream, so enjoyÂ that utterly delicious tidbit.
I was a bit nervous making the macarons, because itâ€™s been about a year and a half since I last made them. I tried to make sure that I had all my ingredients and pans prepped and ready so hopefully nothing would go wrong. Thankfully, nothing did, so when they came out of the oven basically perfect I did a happy dance. Literally.
Once they were cooled, I matched them up by size and filled them with my pumpkin pie buttercream:
Pumpkin Pie Buttercream
Recipe fills approximately 3dz medium size macarons.
80g cream cheese (room temp)
155g butter (room temp)
305g icing sugar
5g vanilla extract
1 tsp pumpkin pie spice
75g pumpkin pie filling* (or pure pumpkin, you may just need to adjust the sugar)
* MAKE SURE that you use squeeze all of the extra moisture out of the pumpkin! This is so important because if you donâ€™t your buttercream will be way too soft to pipe and it may curdle. All you have to do is spoon your pumpkin pie filling into a section of cheesecloth and squeeze until there is no moisture left. The more you squeeze out, the better your icingÂ will be! This also helps to concentrate the flavour the pumpkin, so you donâ€™t have to use a ton of it to get really flavourful icing.
After baking and sandwiching, I had to wait the excruciatingly long time of 24 hours before eating them (ok, I had one early). I know itâ€™s hard, but itâ€™s honestly so worth the wait! The buttercream and the cookie meld together and the cookie softens ever so slightly, and they just become this perfect marriage. So wait, ok? Ok.
Wait, and you will be rewarded with these delicious little beauties:
The one that I tried early was SO good. It has a great amount of spices in it, and even though you only use a small amount of the pumpkin, itâ€™s still super flavourful and really does taste like pumpkin pie!
All of my friends that I gave these to gobbled them up in literal seconds! One friend was able to snap a pic before inhaling them, so definitely check that out here. Its GORGEOUS.
So switch it up a little this thanksgiving and make these pumpkin pie macarons. Youâ€™re family is guaranteed to be impressed, and quite frankly, utterly delighted, when they taste the mouth-watering macarons that youâ€™ve made for them.
Let me know how it goes if you make them, & have a happy Thanksgiving!