Pumpkin Cheesecake Macarons
These delicious Pumpkin Cheesecake Macarons have a classic french macaron shell filled with a delicious pumpkin spice cheesecake filling.
The best macarons
I have spent many hours and MANY attempts to perfect these macarons. This recipe uses the traditional French method for making macarons. These are a soft and chewy neutral cookie, with most of the flavor coming from the pumpkin spice cheesecake filling. These pumpkin cheesecake macarons are a perfect dessert for the fall season.
The delicate process to this cookie can make it seem intimidating to make – but I have a whole French Macarons 101 Guide dedicated to sharing all of my tips and tricks I’ve learned along the way to help you master and perfect this delicious, beautiful cookie.
How to make pumpkin cheesecake macarons
1. Sift and whisk together almond flour and powdered sugar.
2. Whip egg whites (& optional cream of tartar) to a meringue with stiff peaks.
3. Gently fold dry ingredients and meringue together. Transfer to a piping bag, gently pipe circles on your Kitzini Macaron Baking mat, fitted on a baking sheet. Bake.
4. Optional: Melt white candy melts and use a piping bag to drizzle the top to create a mummy effect. Add candy eyes to half of the cookies.
5. Make filling and pipe onto cooled macaron shells. Gently sandwich together.
6. Store in refrigerator until ready to serve. ENJOY!!!
Pumpkin cheesecake macarons video tutorial
A few tips in making the best macarons:
SUPPLIES: Having the right supplies will help ensure these pumpkin cheesecake macarons turn out the way you want. You’ll want a hand or stand mixer, 2 piping bags, a sifter, and a silicone baking mat to help make perfect sized macarons. A medium and small round piping tip are optional.
INGREDIENTS: Make sure to use quality ingredients. Use fresh divided egg whites, not the packaged egg whites from the store.
SIFTING: You’ll need to use a sifter. Even with fine almond flour, you’ll want it even finer.
BAKING: Be careful not to open oven mid baking. This can make macarons go flat.
TO STORE: Macarons often taste better the next day after the flavors have a chance to settle in together. This is a great excuse to make them in advance. Store them in the fridge until ready to eat.
Look at my French Macarons 101 Guide for ALL of my tips and tricks for how to make the perfect macarons. I even include troubleshooting tips if you can’t figure out why your macarons aren’t turning out the way you would like.
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If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking!
Pumpkin Cheesecake Macarons
- 100 grams egg whites, room temperature
- 75 grams granulated sugar
- 125 grams fine almond flour, sifted
- 125 grams powdered sugar, sifted
- ½ tsp cream of tartar (optional)
- Gel food coloring (optional)
- 6 oz white candy melts (to top)
- Candy eyes (to top)
- 4 oz cream cheese, softened
- 2 tbsp butter, softened (salted or unsalted is fine)
- 2 cups powdered sugar, sifted
- ¼ tsp ground cinnamon
- ¼ tsp ground all spice
- ⅛ tsp ginger
- ⅛ tsp nutmeg
- ½ tsp vanilla extract
- Separate egg whites from the yolks, and set aside to warm up to about room temperature.
- In a large bowl, sift in 125 grams of almond flour. Depending on how fine your almond flour is, you may want to sift it 2 times. Don’t try to force the flour through the sifter. Any coarse remains should be thrown out.
- Sift in 125 grams powdered sugar with the almond flour. Whisk the two together and set aside.
- Using a hand or stand mixer, mix egg whites on low. Add optional cream of tartar (ensures an extra stable meringue, but not mandatory). After about 1 minute, or until the egg whites become frothy, turn up to medium speed and very slowly add the granulated sugar while mixing. If you are using food coloring (ensure it’s gel, not liquid food coloring), add it now while mixing .
- Continue to mix until you’ve whipped up a meringue with very stiff peaks.
- Transfer the meringue to your bowl of almond flour and powdered sugar. Using a spatula, fold the two together. Stop folding when you can lift up your spatula and the batter can flow slowly into a figure 8. This can happen very quickly, so when you are close, you may just be a few folds away. Do not over fold your batter. Doing so results in a flat macaron.
- Transfer macaron batter to a piping bag fitted with a medium round tip, gently pipe circles on your Kitzini Macaron Baking mat, fitted on a baking sheet. Make sure your piping bag is vertical when piping, not at an angle.
- Firmly tap your baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit to dry for at least 30 minutes, or until the shells feel dry. While it rests, preheat the oven to 300 Fahrenheit and prepare filling below.
- Once macaron shells are dry, bake for about 18-20 minutes. Let baked shells cool on the mat for about 15 minutes.
- Melt white candy melts and use a piping bag to swiftly drizzle over the top of the shells to create a mummy effect. Add candy eyes to half of the cookies, using a dab of the candy melts to help them stick.
- Gently flip over a cookie (without candy eyes) and pipe a dollop of filling on top. Then place another cookie (with candy eyes) on top of the filling. Gently sandwich together. Store in refrigerator until ready to serve.
- Using a hand or stand mixer, beat together cream cheese and butter. Add powdered sugar, spices, and vanilla.
- Beat together until smooth. Store in fridge until ready to fill macarons.
* Do not open oven mid baking. This can make macarons go flat.
* Macarons often taste better the next day after the flavors have a chance to settle in
together. Great excuse to make in advance. Keep them in the fridge until ready to