Pumpkin Shaped Macarons

These Pumpkin Shaped Macarons are filled with pumpkin spice buttercream. Down below you can find printable template and instructions how to pipe these macaron shells. Do not be afraid to try to make these macarons. They may look as advansed level, but they are easier to make as they look. Check all my tips and you can master these macorons.

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How make Pumpkin Shaped Macarons

• prepare filling for macarons. I have many recipes for macarons. You can check here. I always recommend to start with filling first and then bake macaron shells. To fill this macarons I made pumpkin spice buttercream. You can find recipe down below.
• prepare macaron shells batter. Check my recipes how to make macaron shells here.
• pipe macaron shells, using templale. Downloade and print template down below.
• bake macaron shells. Follow istrustions 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 downdload and print the pumpkin macarons template. Place template under a silicone mat or piece of parchment paper. To make a brown stem for pumpkin you need to remove a few tablespoons of macaronage into small bowl and color with brown food coloring. Brown Gel will work or you can use cocoa powder for coloring. Transfer macaronage into pipping bag with small round pipping tip. If you do not have small pipping tip, you can cut the tip off pipping bag. Pipping stem is totally optional. See below how I made stem. Check also Megan’s post with textured pumpkin macaron designs.

Transfer rest of the macaronage into pipping bag with Wilton 12 pipping tip. Pipe the middle pumpkin segment and two other, that not touching each other. Repeat with other macarons. After that pipe the other 2 sections of the pumpkin and finish by pipping the stem with the brown macaron batter. Do not top the baking sheet. This will give more defined pumpkin segment lines. You do not need the batter to mix and flow. I always recommend to “undermix” macaronage to make shaped macarons.

If you are using no rest method, you can bake macarons right after pipping. For classic method, you need to rest macarons before baking untill they forms 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. I prefer no rest method. You can check my video lesson how to make No rest french macarons here.

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 buttercream again until well combined. Add milk or heavy cream as needed to thin buttercream. Transfer buttrecream into pipping bag with Wilton 12 pipping tip.

How to assemble macarons

When you are ready to fill macorons, match each macarons shell with another shell of similar size and shape. Pipe the buttrecream into the center of one macaron shell and top with the other shell. For the stem of these macarons I used almonds.

If you make these Pumpkin Shaped Macarons please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

• Pumpkin Spice Cup
• Chocolate cupcakes
• Cranberry Orange Muffins
• Chocolate Brownie Hearts
• Pumpkin Donuts