It’s October and nearly November, so that means… PUMPKIN EVERYTHAANNGGG! 😉 I’ve been slow to roll out pumpkin recipes this Fall — I’ve only posted TWO pumpkin recipes: Pumpkin Swirl Brownies and Single-Serving Pumpkin Pie Baked Oatmeal — so I decided that needed to change. I’ve never been a huge fan of pumpkin, but I’m finding myself starting to gravitate towards pumpkin-y things and grab pumpkin pie spice over regular cinnamon. I couldn’t kick my intense Black Velvet French Macarons craving so I just gave in and made a batch. I forgot how fun it was to make macarons that I made these Pumpkin Spice French Macarons the very next day!
And dang y’all, I’m so glad I did. One bite and I was like “OH MY GOD I CAN’T WAIT TO SHARE THIS ON THE BLOG!”
These Pumpkin Spice French Macarons are naturally the perfect shade of orange while also being perfectly sweet and spicy, thanks to the cinnamon, ginger, nutmeg, and cloves!
Oh, and did I mention they’re made without the bleached sugar and artificial flavors (which are typical ingredients in store-bought macarons)? Oh yes! These Pumpkin Spice French Macarons are an all natural, gluten free treat.
You’ve GOT to make this recipe, whether it’s for a birthday, a holiday get together, a surprise party, or treat just for yourself.
These Pumpkin Spice French Macarons are naturally orange and perfectly sweet and spicy, thanks to the cinnamon, ginger, nutmeg, and cloves! Unlike most macarons, which are made with bleached sugar and artificial flavors, these are all natural and gluten free!
Line 3 cookie sheets with silicone baking mats or parchment paper. Prepare a piping bag with round tip (#804).
Grind the 210g of evaporated cane juice in a high-speed blender until it turns to powdered sugar. Pour into a bowl.
Stir in the almond meal, cinnamon, ginger, nutmeg, and cloves.
In an electric stand mixer bowl fitted with a whisk attachment, add the egg whites and salt. Turn the stand mixer on high speed and start a timer. Sprinkle in the 50g of evaporated cane juice. Whip this mixture for 4 minutes. Mixture should form stiff peaks.
Add the vanilla extract and whip for 1 more minute. Turn off the mixer and scrape the fluff off the whisk and back into the mixer bowl.
Place a fine mesh sieve over the stand mixer bowl and sift the dry ingredients into the bowl. Fold in by hand with a silicone spatula until fully incorporated. Do not UNDER mix and do not OVER mix!! Mixture should be in between “plopping” off the spatula and “flowing” like a thick ribbon.
Scoop the batter into the prepared piping bag and pipe 1” buttons onto the prepared cookie sheets, each about 2” apart. Tap the pans on the counter HARD a few times to deflate any air pockets.
Preheat the oven to 350 degrees Fahrenheit. Let the piped macarons sit at room temperature for 30-45 minutes (or when they’re ready… “shells” should form on the surface of the macarons — aka when you can tap a shell, the batter shouldn’t stick to your finger at all).
Bake one tray at a time for 9-9½ minutes, or until the surfaces of the macarons turn golden brown. Let cool completely on the cookie sheets.
Pipe your frosting of choice onto half of the macaron shells, then sandwich the remaining shells on top. Serve and enjoy!
Recipe yields 24 macarons (48 individual macaron shells).
Recipe adapted from: Black Velvet French Macarons
For the frosting, I made a basic Vanilla Frosting and added a sprinkle of ground turmeric for color.
Pretty sure these Pumpkin Spice French Macarons could be used as currency. They’re THAT good. I would totally take 1,000 of these macs over $1,000.
One bite, and you’ll understand what I’m talking about. You would do the same thing. This is pure comfort in a cinnamon-/ginger-/nutmeg-spiced airy sandwich cookie!
Look at dat big ole stack full of light and fluffy Pumpkin Spice French Macarons! It’s paradise… GET IT 😉
With love and good eats,
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