Description
These pumpkin cheesecake macarons feature delicate, crisp shells with a chewy interior, filled with a creamy, spiced pumpkin cheesecake mixture. They are a perfect fall-themed dessert.
Ingredients
Scale
- 100 g egg whites
- 100 g granulated sugar
- 105 g almond flour
- 105 g powdered sugar
- Food coloring (red, yellow, and a touch of brown)
- 1/4 cup (56 g) cream cheese, softened
- 2 tbsp (28 g) unsalted butter, softened
- 2 tbsp (28 g) pumpkin puree
- 3 cups (382 g) powdered sugar, sifted
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- 1/2 tsp vanilla extract
- Optional: Orange candy melts, graham cracker crumbs
Instructions
- Prepare baking sheets lined with parchment paper or silicone mats.
- Sift almond flour and powdered sugar together.
- In a heatproof bowl over simmering water, whisk egg whites and granulated sugar until frothy and sugar is dissolved.
- Transfer to a stand mixer and beat until stiff peaks form.
- Gently fold in the almond flour mixture until the batter is glossy and flows like thick lava.
- Add food coloring if desired to achieve a pumpkin hue for your macarons.
- Pipe circles onto the prepared trays.
- Bang trays to release air bubbles.
- Rest for 20–40 minutes until the tops feel dry to the touch.
- Bake at 300°F (150°C) for 15–20 minutes, rotating trays halfway through.
- Cool completely before filling.
- For the pumpkin cheesecake filling: beat cream cheese and butter until smooth.
- Add pumpkin puree, powdered sugar, cinnamon, ginger, allspice, and vanilla extract.
- Whip until fluffy. Adjust consistency with extra powdered sugar or a splash of milk if needed.
- Pipe the pumpkin cheesecake filling onto the cooled macaron shells.
- Sandwich with another macaron shell.
- Optional: Drizzle with orange candy melts and sprinkle with graham cracker crumbs.
- Refrigerate overnight before serving for the best flavor and texture of your pumpkin cheesecake macarons.
Notes
- For a milder pumpkin flavor, swap the pumpkin filling for a spiced cream cheese buttercream.
- Use white chocolate drizzle instead of candy melts for a smoother finish on your macarons.
- Add crushed pecans along with graham cracker crumbs for extra crunch.
- You can substitute 1/2 teaspoon of pumpkin pie spice for the individual spices in the filling.
- These macarons are best made ahead, as flavors develop and mature in the fridge.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 18g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg