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 as advanced level, but they are easier to make as they look. Check all my tips, and you can master these macarons.
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.
- Printable template included.
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 recipe down below.
- prepare macaron shells batter. I used my basic French Meringue recipe. I also have online video lesson on how to make macaron shells using The rest method.
- pipe macaron shells, using a template. Download and print the template down 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 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 a small bowl and color 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 pipping tip. If you do not have a small pipping 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 rest of the macaronage into a pastry bag with Wilton 12 pipping tip. Pipe the middle pumpkin segment and two others, 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 “undermix” macaronage to make shaped macarons.
If you are using no rest method, you can bake macarons right after pipping. 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. 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 the buttercream. Transfer buttercream into a pastry bag with a Wilton 12 pipping 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.
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.
More Recipes You’ll Love
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!
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
- ½ cup unsalted butter room temperature 1 stick
- 2 cups sifted powdered sugar
- 1 teaspoon pumpkin spice powder
- ½ teaspoon salt
- 1 teaspoon 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 into the meringue and start folding 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 shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (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 it 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.
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 the buttercream.
How to assemble 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.