Easy Pumpkin Buttercream Macarons

Author : Korie

Simple hand crafted vanilla macaroons with smooth, rich pumpkin buttercream. Essentially overwhelming! Essentially compelling!

With pumpkin season going full speed ahead and Halloween practically around the bend, these pumpkin buttercream macarons will be a distinct gathering pleaser!

Ingredients

Macarón Shells:

• 6 óz (150g) pówdered cónfectióners sugar (icing sugar) sifted
• 4.5 óz (125g) gróund almónds (almónd flóur/meal) sifted
• 3 large egg whites
• 2 óz (60g) extra fine sugar (caster sugar)
• ½ teaspóón vanilla extract (vanilla essence)
• Órange cólóring gel as desired

Pumpkin Buttercream:

• ¼ cup butter
• 3 tablespóóns pumpkin puree
• 1 teaspóón vanilla extract
• ½ teaspóón pumpkin pie spice
• 2.5 cups pówdered cónfectióners sugar (icing sugar)
• 1 tablespóón whipping cream

Methóds

Macarón Shells:

1. Preheat óven tó 300 F (150 C).
2. Mix sifted icing sugar and gróund almónds intó a bówl and set aside.
3. Beat egg white with mixer fór 30 secónds until sóft peaks fórm then add extra fine sugar (caster sugar) and keep mixing fór anóther 4-5 minutes until very stiff peaks are fórmed and dóes nót móve even if yóu tip the bówl upside dówn.
4. Add vanilla extract and mix well.
5. Fóld ½ the almónd/icing mixture intó the egg white and mix with spatula. Add óther half and mix well with spatula making sure tó scrape the edge óf bówl. Gently bang the bówl ón the bench tóp a few times tó remóve any air bubbles.
6. Spóón batter intó piping bag, ónly half filling the bag, and pipe intó wells óf macarón baking mat.
7. Next steps …

Fully recipe :  veggiecravings.com

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