Pumpkin Macarons with Pumpkin Cheesecake Filling by Rockin Robin

I will show you how to make pumpkin macarons with a few tips to make it easy for you.

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Pumpkin Macarons With pumpkin cheesecake filling

Ingredients:
3 egg whites, room temperature
35 g. sugar

200 g confectioners sugar
115 g almond flour
1 Tbsp. pumpkin spice

Pumpkin Cheesecake Filling

Ingredients:
8oz. cream cheese, softened
2 Tbsp pumpkin puree
1/4 tsp. pumpkin spice
1/4 cup salted butter, softened
1/2 cup powdered sugar

Directions:

For the cookies:
Sift the almond flour, confectioners sugar and the pumpkin spice in a large bowl and stir the ingredients together.

Beat the egg whites with an electric mixer until they become frothy. Add about 1/4 of the sugar and continue mixing. Alternate between mixing and adding the sugar until all the sugar is in the bowl.

Continue to beat on high until the whites are stiff about 5 minutes.

Add the egg whites to the almond mixture and fold in the flour mixture. You don't want to over mix or under mix. I find that about 30 to 35 folds does the trick.

You are looking for a thick cake like batter consistency or lava.

Filll a pastry bag with the batter with 1A round tip. It's about 1/2 inch opening. Pipe 1 inch mounds on a cookie sheet lined with parchment paper leaving a good space between cookies for spreading out.

After the tray is full, bang it on the counter 5 or 6 times to release any bubbles in the batter. Let the trays of macaroons sit out on the counter for a good 1/2 hour before baking.

The tops of the cookies should become less tacky when you touch one with your finger. It will form a "skin" if you will.

Preheat oven to 300 degrees F. and place one rack only to cook at a time in the lower 1/3 of the oven. Bake for 10 minutes and then rotate the pan 180 degrees. This will ensure a more even baking experience as I know my oven is hotter in the back than the front.

Once you rotate the macaroons, bake an additional 9 to 10 minutes. You are not looking for the macaroons to brown up.

Take them out to cool completely before removing them from the parchment paper and filling them.

To Prepare The Pumpkin Cheesecake Filling

Place the cream cheese and butter into a large bowl and cream until well combined with an electric mixer. Add the pumpkin puree and the pumpkin spice and combine. Then add the powdered sugar a little at a time until it is completely mixed in.

Fill a piping bag with the filling and pipe a layer onto each half of the macaron. Top with a second cookie and enjoy eating these.


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Rockin Robin
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