Pumpkin Mousse Macarons Recipe

Autumn is the season of cozy gatherings, warm flavors, and vibrant leaves gently falling from the trees. What better way to celebrate this lovely season than with a delightful batch of Pumpkin Mousse Macarons? These treats perfectly capture the essence of fall, bringing families together around the kitchen table to enjoy their delicate, orange shells and smooth, spiced pumpkin mousse filling. Whether you’re an experienced baker or a passionate novice, these macarons will inspire creativity and warm hearts.

Recipe Summary

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 20 macarons

Skill Level: Intermediate

Ingredients

• 100g almond flour
• 100g powdered sugar
• 70g egg whites (room temperature)
• 70g granulated sugar
• A pinch of cream of tartar
• Orange food coloring
• 1/2 cup pumpkin puree
• 1/3 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Sift together the almond flour and powdered sugar in a large bowl.
3. In a separate bowl, whisk the egg whites with the cream of tartar until foamy. Gradually add the granulated sugar and continue to whisk until stiff peaks form. Add a few drops of orange food coloring, folding gently to incorporate.
4. Gently fold the dry ingredients into the egg white mixture in batches until fully combined. The batter should flow like lava and form a figure-eight without breaking.
5. Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets. Tap the sheets on the counter to release any air bubbles.
6. Let the piped macarons sit at room temperature for 20-30 minutes until a skin forms on the surface.
7. Bake in the preheated oven for 15 minutes, rotating the sheets halfway through. Once baked, let them cool completely on a wire rack.
8. For the pumpkin mousse filling: In a medium bowl, whip the heavy cream until stiff peaks form. In another bowl, mix the pumpkin puree, powdered sugar, and spices until smooth. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
9. Transfer the pumpkin mousse to a piping bag and pipe a small dollop onto the flat side of one macaron shell. Gently press another shell on top to sandwich the filling.

Helpful Tips

To make sure your macaron shells have a smooth surface, always sift your dry ingredients and give the piped shells enough time to form a skin before baking. For a variation, try substituting the pumpkin mousse with a chocolate ganache filling for a rich twist. Store macarons in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Suggested Pairings

Serve these Pumpkin Mousse Macarons with a hot chai tea latte or a spiced apple cider to enhance the autumnal flavors. You can also pair them with a platter of cheese and seasonal fruits for an elegant touch.

Baking these Pumpkin Mousse Macarons is not only a satisfying culinary endeavor but also a lovely way to create cherished memories with loved ones. Share your creations using #ZynahzRecipes or tag @Zynahz on Instagram! Don’t forget to leave your feedback on our website, Zynahz, and subscribe to our newsletter for more delicious recipes and updates. Follow us on social media for the latest inspirations!