Nut Free Pumpkin Spice Latte Macarons

These Gluten and Nut Free Pumpkin Spice Latte Macarons have an espresso buttercream border with a pumpkin spice filling.

Course Dessert

Cuisine French

Prep Time 1

Cook Time 30

Rest Time 40

Total Time 2 10

Servings cookies (approx.)

Calories 150kcal

Author Meghan

Equipment

2 macaron mats or parchment paper with circles drawn on
2 half sheet pans
toothpicks

Ingredients

For the Macaron Shells:

126 grams oat flour
126 grams powdered sugar
100 grams egg whites at room temperature
¼ teaspoon cream of tartar
90 grams granulated sugar
1 teaspoon vanilla
orange food coloring gel

Pumpkin Pie Spice Mix:

1½ teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves

Pumpkin Macaron Filling:

1½ tablespoons sweetened condensed milk
⅔ cup pumpkin puree
¾ teaspoon pumpkin pie spice see recipe
2 tablespoons brown sugar or honey, more to taste

For the Buttercream:

10 tablespoons butter softened
5 ounces powdered sugar
1 pinch table salt
1 tablespoon heavy cream
1½ teaspoons instant espresso powder
½ teaspoon vanilla extract

Instructions

Prepare the Batter

Prepare a piping bag fitted with a large round tip or with the tip of the bag cut off. Set aside.
Sift together the oat flour and powdered sugar in a small bowl. Set aside.
126 grams oat flour, 126 grams powdered sugar
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed.
100 grams egg whites
Once the egg white are foamy, add the cream of tartar. Then, slowly add the granulated sugar, one spoonful at a time.
¼ teaspoon cream of tartar, 90 grams granulated sugar
Add the vanilla and food coloring and continue to beat until the meringue has formed stiff peaks.
1 teaspoon vanilla, orange food coloring gel
Remove the bowl from the mixer and carefully fold ⅓ of the flour mixture into the meringue. Then add the rest of the flour mixture. Continue folding and stirring until just before the figure 8 stage.
Transfer the batter to the piping bag and pipe 1-inch circles onto the macaron mat or parchment with 1-inch circles drawn on the under side of the paper.
Slam the tray on the counter several times to cause air bubbles to rise to the surface. Use a toothpick to pop any large bubbles and smooth batter over the hole.
Allow the batter to sit for 40 minutes to dry at room temperature before baking. Meanwhile, preheat the oven to 300°F.

Bake the Macaron Shells

Bake the macarons for 12-15 minutes, rotating once after 7 minutes.
Remove the cookies from the oven and allow them to cool completely on the mat before removing.

Make the Pumpkin Pie Spice Mix:

Combine the spices in a small bowl.
1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, ¼ teaspoon cloves
Mix thoroughly and set aside.

Make the Pumpkin Filling:

Combine ingredients in a medium sized bowl, using just ¾ teaspoon of the pumpkin pie spice.
1½ tablespoons sweetened condensed milk, ⅔ cup pumpkin puree
Add extra brown sugar or honey to taste.
2 tablespoons brown sugar

Make the Buttercream:

In a stand mixer fitted with whisk attachment, beat butter at medium high speed until smooth, about 20 seconds.
10 tablespoons butter
Add powdered sugar and salt and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
5 ounces powdered sugar, 1 pinch table salt
Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl.
In a small bowl, dissolve espresso powder in warmed heavy cream and vanilla.
1 tablespoon heavy cream, 1½ teaspoons instant espresso powder, ½ teaspoon vanilla extract
Add to mixer bowl and beat at medium speed until incorporated, 10 seconds.
Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Assemble the Macarons

Because the macarons will be sandwiched, pair up the shells by size. You want the top and bottom of the sandwich cookie to match as closely as possible.
Add the buttercream to a piping bag with a round tip and the pumpkin filling to a piping bag with the tip snipped off.
Pipe a border around the bottom shell of each pair either by making a circle or dots of buttercream for a more decorative edge.
Pipe the filling into the center of each bottom shell. You will have leftover buttercream and filling.
Carefully place the flat side of the top shell on top of the filling, pressing down slightly to adhere.
Store the assembled cookies in an airtight container at room temperature or in the refrigerator for several days. If refrigerated, allow the cookies to come to room temperature before serving.

Notes

I highly recommend weighing the ingredients listed in grams with a digital kitchen scale. French macarons are notoriously finicky and require precise measurements.

Use cracked whole eggs, not store bought egg whites. 100 grams of egg whites (to make both green and pink shells) is the equivalent of the whites from about 3⅓ large eggs.

"Macaronage," the process of folding the dry ingredients into the meringue, is the trickiest step of macaron making. The batter will be too thick if you under mix it or too thin if you over mix it. I refer you to two resources with visuals as to when the batter is ready to be piped: America's Test Kitchen and Le Cordon Bleu.

5 ounces of powdered sugar is about 1¼ cups.

Store the cookies in an airtight container in the refrigerator for a few days to allow them to mature and improve in texture. If refrigerated, allow the cookies to come to near room temperature before serving so the buttercream can soften. Unfilled shells or assembled macarons can be frozen.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions. For this recipe, the filling is not included in the calculation.

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