Macaron Recipe

Prepare dry ingredients

Sift together the powdered sugar and almond flour into a large bowl. Add the 1 tsp pumpkin pie spice and a pinch of salt. Repeat sifting if necessary so the mixture is very fine and lump-free. Set aside.

Whip egg whites

In a clean, grease-free mixing bowl, begin whipping the 90 g room-temperature egg whites on medium speed until foamy. Gradually add the 50 g caster sugar, then increase speed to medium-high and whip until soft peaks form. Continue adding the 50 g granulated sugar slowly and whip until you reach glossy stiff peaks. If using, add the 2 drops of orange food coloring and gently whip just to combine.

Macaronage (folding)

Add one-third of the sifted almond/powdered sugar mixture to the meringue and gently fold with a spatula to begin deflating. Add the remaining dry mixture in two additions, folding carefully but decisively. The batter should flow slowly off the spatula in a thick ribbon and smooth back into the bowl in about 10–20 seconds (the batter should be shiny and just runny enough to settle). Be careful not to overmix.

Pipe shells

Transfer the batter to a piping bag fitted with a plain round 1 cm (about 1/2 inch) tip. Line two baking sheets with silicone baking mats or parchment paper. Pipe 3–4 cm (1¼–1½ inch) rounds spaced about 2–3 cm apart. Tap the trays firmly on the counter 2–3 times to release air bubbles. If any peaks remain on piped shells, lightly wet a fingertip and smooth them out.

Rest shells

Let the piped shells rest at room temperature for 30–60 minutes, or until a thin, dry skin forms on the surface and they are no longer tacky to the touch. This step helps develop feet during baking.

Bake

Preheat the oven to 150°C (300°F). Bake one tray at a time on the middle rack for 12–15 minutes, rotating halfway through if your oven has hot spots. The shells are done when they have risen feet, the tops are set and not sticky, and they can be gently lifted from the mat or paper without sticking. If unsure, test one: the underside should be dry.

Cool

Allow shells to cool completely on the tray for 10 minutes, then transfer to a wire rack to cool fully before filling.

Prepare base

In a mixing bowl, beat the 115 g softened unsalted butter on medium speed until smooth and creamy, about 1–2 minutes.

Add cream cheese and pumpkin

Add the 60 g softened cream cheese and 60 g pumpkin purée to the butter and beat on medium speed until fully incorporated and smooth, scraping down the bowl as needed.

Sweeten and flavor

With the mixer on low, gradually add the 150 g sifted powdered sugar, then increase speed to medium and beat until smooth. Add 1 tbs maple syrup (or brown sugar), 0.5 tsp vanilla extract, 0.5 tsp pumpkin pie spice, and 0.25 tsp fine sea salt. Taste and adjust sweetness or spice if desired. If the filling is too soft, chill for 10–15 minutes to firm up; if too firm, beat briefly to loosen.

Pipe or spoon filling

Transfer the buttercream to a piping bag fitted with a small round tip or use a spoon. Match macaron shells by size and pipe a small dollop (about 10–12 g) of filling onto the flat side of one shell, then sandwich with a matching shell, pressing gently to spread the filling to the edges.

Mature (optional, recommended)

Place assembled macarons in an airtight container and refrigerate for 24 hours to allow flavors to meld and texture to improve. Bring to room temperature for 20–30 minutes before serving. Macarons will keep refrigerated for up to 5 days (consume within).