Easy homemade vanilla macaroons with smooth, creamy pumpkin buttercream. Simply irresistible! Simply irresistible!
With pumpkin season in full swing and Halloween just around the corner, these pumpkin buttercream macarons will be a definite party pleaser!
Macarons (also known as French macaroons) are traditional French style pastries resembling round sandwiched cookies made of ground almonds, egg white and sugar. These macarons have real pumpkin pureed buttercream sandwiched between light, moist, delicate vanilla macaron shells. They are French style pastries with an American twist!
I never thought I could make such perfectly shaped macarons. When it comes to macarons, I have had my share of baking disaster with deformed shells, flat hollow shells and runny fillings!
Let me share a few important tips I learned from my macaron baking disaster/adventure!
- I prefer to use Bobs Red Mill Almond Meal/Flour which is finely grounded that saves a lot of time but you can also use regular almonds that you can grind yourself with a food processor. I’ve also made successful macarons using pistachios, cashews or hazelnuts to replace almonds. All 3 nuts can be found in a grounded meal form.
- Always weigh and measure all your ingredients before you start and always sieve the icing sugar and the ground almond to avoid a lumpy mixture.
- You need to beat your egg whites until strong stiff peaks are formed, beat them until they do not move when you turn your bowl upside down.
- To make perfectly round macarons, I like to use a silicone macaron mat and a piping bag with a round tip. You can buy a macaron kit that includes both.
This easy full proof recipe was given to me by my sister who perfected it and have made macarons to every social and family gathering I can remember! They are really good!
These macarons are well worth the effort! You’re going to love them!
Enjoy!
