Pumpkin Shaped Macarons
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These Pumpkin Shaped Macarons are filled with pumpkin spice buttercream. Below is a printable template and instructions on how to pipe these macaron shells. Do not be afraid to try to make these macarons. They may look advanced, but they are easier to make than they look. Check all my tips, and you can master these macarons.
Table of Contents
Why You’ll Love This Recipe
- These macarons are fun to make, like Heart-Shaped Macarons or Acorn Macarons.
- Simple buttercream filling is stable and tastes delicious. Try also Brown Buttercream Macarons.
- Printable template included. Check Flowers or Snowman Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not age egg whites.
- Butter: Unsalted butter. You can also use salted butter; then, do not add more salt.
- Cream: Heavy cream. You can also use milk or half and half.
- Spice: Pumpkin Spice. You can also use cinnamon.
- Salt: Gives taste to the buttercream.
- Almonds: Whole almonds for decor. You can also use pretzel sticks.
How to Make This Recipe
- Prepare filling for macarons. I have many recipes for macarons. I always recommend starting with filling first and then baking macaron shells. To fill this macaron, I made pumpkin spice buttercream. You can find the recipe down below.
- Prepare the macaron shells batter. I used my Basic French Meringue recipe. I also have an online video lesson on how to make macaron shells using the no rest method.
- Pipe macaron shells, using a template. Download and print the template below.
- Bake macaron shells. Follow instructions depending on the recipe you are using.
- Assemble macarons. When you have shells and filling ready, only then fill macarons.
How to Pipe Pumpkin Shaped Macarons
To make Pumpkin-Shaped Macarons, first download and print the pumpkin macarons template. Place the template under a silicone mat or a piece of parchment paper. To make a brown stem for a pumpkin, you need to remove a few tablespoons of macaronage into a small bowl and color it with brown food coloring. Brown Gel will work, or you can use cocoa powder for coloring. Transfer macaronage into a pastry bag with a small round piping tip. If you do not have a small piping tip, you can cut the tip off the pastry bag. Pipping stem is totally optional. See below how I made the stem. Check also Megan’s post with textured pumpkin macaron designs.
Transfer the macaronage into a pastry bag with a Wilton 12 piping tip. Pipe the middle pumpkin segment and two others that do not touch each other. Repeat with other macarons.
After that, pipe the other 2 sections of the pumpkin and finish by piping the stem with the brown macaron batter. Do not top the baking sheet. This will give more defined pumpkin segment lines.
If you are using no rest method, you can bake macarons right after piping. For the classic method, you need to rest macarons before baking until they form a skin. To check if macarons are ready to bake, you need to touch the macaron with your finger, and no batter should be left on it. Usually, resting time is 20-60 minutes, depending on the climate you are in. I prefer the no-rest method.
How to Make Pumpkin Spice Buttercream
In the mixing bowl, beat unsalted butter for a few seconds. Then add powdered sugar and mix until well combined. Add pumpkin spice powder and salt.
Add milk or heavy cream as needed to thin the buttercream.
Mix the buttercream again until well combined and smooth.
Transfer buttercream into a pastry bag with a Wilton 12 piping tip.
How to Assemble
When you are ready to fill macarons, match each macaron shell with another shell of similar size and shape. Pipe the buttercream into the center of one macaron shell and top with the other shell.
For the stem of these macarons, I used almonds. You can also use gluten-free pretzel sticks.
Recipe FAQs
Store filled macaroons in an air-tight container in the fridge for up to 5 days.
Yes, freeze macarons in an air-tight container for up to 6 months.
This can happen if macarons are not rested enough before baking.
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Recipe
Pumpkin Shaped Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bags
- 1 round piping tip
Ingredients
Pumpkin Spice Buttercream
- 1 cup unsalted butter, room temperature
- 2 cups sifted powdered sugar
- 1 teaspoon pumpkin spice powder
- ½ teaspoon salt
- 2 Tbsp milk or heavy cream optional
Macarons Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to Make Macaron Shells
- Download and print the template. Place it under the baking mat.
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients to the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134°C) -300°F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
How to Make Pumpkin Spice Buttercream
- In the mixing bowl, beat unsalted butter for a few seconds.
- Add powdered sugar and mix until well combined and smooth.
- Add pumpkin spice powder and salt. Mix the buttercream again until well combined.
- Add milk or heavy cream as needed to thin the buttercream.
- Transfer buttercream into a piping bag with a Wilton 12 piping tip.
How to Assemble Pumpkin Shaped Macarons
- When you are ready to fill macarons, match each macaron shell with another shell of similar size and shape.
- Pipe the buttercream into the center of one macaron shell and top with the other shell. For the stem of these macarons, I used almonds.