Pillowy Pumpkin Macarons

Recipe by: Kristen Wood

These macarons are packed with pumpkin flavor for a perfect autumn treat.

Make This Recipe

1 ¾ cups powdered sugar

1 cup almond flour

1 teaspoon natural orange color powder (optional)

1 teaspoon pumpkin spice

3 Eggland's Best egg whites

2 tablespoons granulated sugar

¼ cup butter

¼ cup cream cheese

¼ cup pumpkin puree

2 cups powdered sugar

1 teaspoon pumpkin spice

Buy Recipe

Sift together powdered sugar, almond flour, color powder, and pumpkin spice.
Mix the egg whites in a large mixing bowl using an egg beater or immersion blender until foamy.
Gradually add sugar while mixing, until you have a meringue with stiff peaks.
Gently fold the dry mixture into the meringue, pressing the batter against the side of the bowl to remove some of the air, until the mixture is shiny and easily folds into itself.
Pour the mixture into a piping bag and pipe quarter-sized rounds on a parchment-lined baking sheet. Let rest for 30 minutes.
Preheat the oven the 260°F.
To make the buttercream, combine the pumpkin, cream cheese, and sugar in a mixing bowl. Cream using a spatula or hand blender. Gradually add the powdered sugar until smooth and creamy. Mix in the pumpkin spice.
Bake the macarons for 25 minutes.
Let the macarons cool before removing them from the parchment paper.
Pipe the buttercream onto one macaron and place another macaron on top to form a sandwich. Repeat with remaining macarons.
Enjoy!