HomeDIY CraftMake Golden Pumpkin Spice Macarons » Lovely Indeed

Make Golden Pumpkin Spice Macarons » Lovely Indeed


These golden pumpkin spice macarons are the perfect idea if you want to make a beautiful fall dessert! It’s a delicious, beautiful baking project that’s fun to tackle.

Gold scattered pumpkin spice macarons

I don’t know why, but I recently had the crazy idea of ​​making macarons from scratch. I’ve made these for my 30 x 30 menu before, but last time I didn’t really know what I was going to do.

These tiny little cookies can be temperamental to say the least, but I found some good posts, did some research, and got to work.

PS – Before you get the recipe, be sure to sign up below for my VIP group, where I’ll send you more of my popular posts directly.

More dessert recipes

I’m not a great cook but I love baking! And I have to say, I’ve made some sausage over the years.

I took a second to round up some of my favorite dessert recipes. Make sure to pin your favorites so you can easily find them again!

Gold scattered pumpkin spice macarons

Tips for preparing macarons

You will notice that the ingredients here are measured by weight. When you’re setting up Macs, my advice is to always weigh your components.

It’s very important that the wet and dry ingredients are in the exact proportions, so don’t just wing it. use Kitchen scale And be accurate.

Also, you need a good idea The sifter To get the dry ingredients as smooth as possible. Make sure to sift the flour and powdered sugar.

The last time I made Macs, I used parchment paper and got the most beautiful feet. This time, I baked Silpat mat And I wasn’t happy with the feet I got.

For those of you wondering, the “feet” on French macarons are those champagne raised areas found on the underside of each round cookie. I did a little searching around the web and found people who swear by both methods, but I think the next time I try this, I’ll make them on vellum.

Color your mixture for pumpkin spice macarons

One addition I made to this recipe was coloring half the mixture.

If you want to try the same thing, divide the mixture in half through the section where you mix the wet and dry ingredients. Then use gel food coloring (liquid will make the mixture too wet) to color the half.

this It is the gel coloring that I love. Make sure that while mixing the color you do not exceed the recommended number of stirring/folding times, as the mixture will be too runny.

The copper-colored Mac was more liquid than the regular cream-colored Mac, and I think I over-blended it a bit. I also think this is why the feet on the brass are not as high. I made them in two different sizes, which I thought was fun! I love little babies.

Gold scattered pumpkin spice macarons

Make your macarons golden

Finally, I added beautiful gold paint flecks! Did you even know there was Edible gold food paint? We’ve used it before here.

To get this effect, we used a small fan-shaped paintbrush, dipped it in a small bowl of gold edible paint, and then swirled it over the top of the finished macaron.

Do this a few times to cover the entire batch and you’ll have a beautiful gold splatter effect that takes them to the next level.

Gold scattered pumpkin spice macarons

Components you will need

Macaron ingredients

  • 100 grams of egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 110 grams of almond flour
  • 60 grams of granulated sugar
  • 200 grams of powdered sugar
  • ¼ teaspoon pumpkin pie spice
  • Copper gel food coloring, optional
  • Edible liquid gold, optional

Filling ingredients

  • 113 grams cream cheese, room temperature
  • 57 grams unsalted butter, room temperature
  • 240 grams of powdered sugar
  • 2 tablespoons pumpkin puree
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • A healthy pinch of kosher salt
Gold scattered pumpkin spice macarons

Make macaron dough with golden spices

  1. Sift the flour and powdered sugar, and leave it aside.
  2. Beat the egg whites on medium speed in a mixer until somewhat foamy. Drizzle in cream of tartar.
  3. Set the mixer to medium to high speed and add the granulated sugar little by little.
  4. Set the mixer to the highest setting and beat until stiff peaks form
  5. Gently fold in half of the dry ingredient mixture with a spoon until combined. Repeat with remaining dry ingredients, just until combined.
  6. If you want to color half the mixture, set half aside in a separate bowl. Add a few drops of copper food coloring and mix carefully until combined. You don’t want to overmix and get too wet; Your Mac won’t form feet properly.
Gold scattered pumpkin spice macarons

Connect your Mac devices

  1. Line a baking sheet with parchment paper, or a slip mat if you prefer.
  2. Add mixture to a piping bag with a rounded tip. If necessary, you can use a ziplock bag and cut off the end of one of the corners. Connect your Mac devices into circuits. We make two sizes (1 inch and 2 inch).
  3. Gently pick up a corner of the baking sheet and press it down on the counter to bring any air bubbles to the surface; Pop these with a toothpick if necessary.
  4. Preheat your oven to 300 degrees Fahrenheit. While the oven is preheating, let the macs rest at room temperature until a very thin crust forms on the surface.
  5. Bake on the middle rack for 14 minutes, or until the mac feet no longer move when gently touched. The oven may get hotter or colder, so check the macarons after 12-13 minutes.
  6. Let them cool on the parchment paper until the macarons peel easily.

Make a pumpkin cream cheese filling for macarons

  1. Beat the butter and cream cheese together in an electric mixer until smooth.
  2. Add the sifted powdered sugar a little at a time until completely mixed.
  3. Add the remaining ingredients and mix until smooth.
  4. Pour the filling into the macaron mold, then cover it gently with another shell.
  5. If you want to add flecks of gold to your macarons, dip a fan brush in liquid edible gold and then sweep it over the top of the macaron.
  6. Macarons taste better to me the next day, but go ahead and have some if you can’t wait! They will keep for 3-5 days in an airtight container.

So here you go! I love the flavor of this pumpkin spice pasta!

The pumpkin pie spice and pumpkin butter in this recipe make it truly delicious. Hope you try these. xoxo

ingredients

Dough ingredients

  • 100 grams of egg whites, room temperature

  • ¼ teaspoon cream of tartar

  • 110 grams of almond flour

  • 60 grams of granulated sugar

  • 200 grams of powdered sugar

  • ¼ teaspoon pumpkin pie spice

  • Copper gel food coloring, optional

  • Edible liquid gold, optional

Filling ingredients

  • 113 grams cream cheese, room temperature

  • 57 grams unsalted butter, room temperature

  • 240 grams of powdered sugar

  • 2 tablespoons pumpkin puree

  • 1 ½ teaspoon pumpkin pie spice

  • ½ teaspoon vanilla extract

  • A healthy pinch of kosher salt

directions

  1. Sift the flour and powdered sugar, and leave it aside.
  2. Beat the egg whites on medium speed in a mixer until somewhat foamy. Drizzle in cream of tartar.
  3. Set the mixer to medium to high speed and add the granulated sugar little by little.
  4. Set the mixer to the highest setting and beat until stiff peaks form
  5. Gently fold in half of the dry ingredient mixture with a spoon until combined. Repeat with remaining dry ingredients, just until combined.
  6. If you want to color half the mixture, set half aside in a separate bowl. Add a few drops of copper food coloring and mix carefully until combined. You don’t want to overmix and get too wet; Your Mac won’t form feet properly.
  7. Line a baking sheet with parchment paper, or a slip mat if you prefer.
  8. Add mixture to a piping bag with a rounded tip. If necessary, you can use a ziplock bag and cut off the end of one of the corners. Connect your Mac devices into circuits. We make two sizes (1 inch and 2 inch).
  9. Gently pick up a corner of the baking sheet and press it down on the counter to bring any air bubbles to the surface; Pop these with a toothpick if necessary.
  10. Preheat your oven to 300 degrees Fahrenheit. While the oven is preheating, let the macs rest at room temperature until a very thin crust forms on the surface.
  11. Bake on the middle rack for 14 minutes, or until the mac feet no longer move when gently touched. The oven may get hotter or colder, so check the macarons after 12-13 minutes.
  12. Let them cool on the parchment paper until the macarons peel easily.
  13. Beat the butter and cream cheese together in an electric mixer until smooth.
  14. Add the sifted powdered sugar a little at a time until completely mixed.
  15. Add the remaining ingredients and mix until smooth.
  16. Pour the filling into the macaron mold, then cover it gently with another shell.
  17. If you want to add flecks of gold to your macarons, dip a fan brush in liquid edible gold and then sweep it over the top of the macaron.
  18. Macarons taste better to me the next day, but go ahead and have some if you can’t wait! They will keep for 3-5 days in an airtight container.

Notes

You will notice that the ingredients here are measured by weight. When you’re setting up Macs, my advice is to always weigh your components.

It’s very important that the wet and dry ingredients are in the exact proportions, so don’t just wing it. use Kitchen scale And be accurate.

Also, you need a good idea The sifter To get the dry ingredients as smooth as possible. Make sure to sift the flour and powdered sugar.

The last time I made Macs, I used parchment paper and got the most beautiful feet. This time, I baked Silpat mat And I wasn’t happy with the feet I got.

For those of you wondering, the “feet” on French macarons are those champagne raised areas found on the underside of each round cookie. I did a little searching around the web and found people who swear by both methods, but I think the next time I try this, I’ll make them on vellum.

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