Description
Pumpkin Cheesecake Macarons combine crisp macaron shells with a creamy cheesecake filling and a hint of pumpkin spice.
Ingredients
1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites
1/4 cup granulated sugar
1 tsp pumpkin spice
4 oz cream cheese
2 tbsp butter
1 cup powdered sugar (for filling)
1 tsp vanilla extract
Instructions
1. Sift almond flour and powdered sugar together.
2. Whip egg whites until frothy, add granulated sugar, beat to stiff peaks.
3. Fold dry ingredients into meringue until batter flows like lava.
4. Pipe small circles onto parchment-lined tray.
5. Rest shells 30 minutes until tops are dry.
6. Bake at 300°F (150°C) for 15–18 minutes.
7. Beat cream cheese, butter, powdered sugar, and vanilla for filling.
8. Pipe filling between cooled shells.
9. Refrigerate before serving.
Notes
Macarons taste best after 24 hours in the fridge.
You can freeze unfilled shells for up to 2 months.
- Prep Time: 30 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 130
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Pumpkin Cheesecake Macarons, Fall dessert, Macaron recipe