This airy and fluffy “cookie” is one of my favorite treats to indulge on. Being able to create a French macaron recipe in my own kitchen is something I have always wanted to do. So here we have my pumpkin spice French macaron filled with a pumpkin buttercream. One of the most interesting things that you will learn from this recipe (other than patience) is in the power of food alternatives. Using chickpea liquid and sugar as your meringue base really goes to show that you can still create these delicious desserts, without diary or the use of eggs. With that being said, I hope you enjoy this recipe and bon appétit!
Yields 36 macaroons
1/2 cup concentrated aquafaba, (chickpea liquid)
3 Tbsp. fine granulated sugar
1 tsp. pumpkin spice
3/4 cups Earth Balance Vegan Buttery Sticks, room temperature
2 1/4 cups Vitacost powdered sugar
1 3/4 tsp. plain almond milk
1 1/2 Tbsp. organic pumpkin puree, homemade
1/8 tsp. Pumpkin spice seasoning
1. In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1/2 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).
- In food processor, pulse almond flour and powdered sugar until super fine. Add pumpkin spice, pulse and set aside.
- To make meringue, use stand mixer to whip cold aquafaba concentrate for 10-15 minutes until medium peak forms. Slowly add sugar, a little at a time, until incorporated. Mix again for another minute or two until sugar mixes in fully. (This is ready when you can turn bowl upside down and meringue stays put.)
- Using spatula, fold almond mixture into meringue. To fold, carefully bring spatula through middle of bowl toward you. Scraping sides of bowl, fold bottom layer onto top portion. Continue until mixture is fully incorporated and fluid (like molten lava). Note: If you do not properly fold batter, you will end up with cracked or hollow shells. Making sure the air is evenly distributed and the consistency is just right is very important. To test consistency, scoop batter with spatula into “8” shape. One clean swoop, means you’re ready to pipe!
- Fill piping bag with mixture. On parchment-paper-lined baking sheet, draw 2-in. circles or dispense even amount of dough. To eliminate air bubbles, slam tray onto kitchen counter. Smooth out any “nipple” that formed from piping. Allow shells to sit for 90-120 minutes or until outside is no longer sticky to the touch.
Preheat oven to 300 degrees F.
- Bake 14 minutes, checking frequently toward the end. You should be able to peel shells off parchment paper without sticking.
- Using spatula, carefully lift macaron shells off parchment paper. Transfer to cooling rack.
- Preheat oven to 400 degrees F.
- If making homemade pumpkin puree, slice small baking pumpkin in half and lightly drizzle with oil. Place halves onto baking sheet, flesh side up, and roast for 40 minutes or until tender.
- Once done roasting, add chunks of cut pumpkin into food processor (skin removed) and blend until smooth. (Use remaining purée for future recipe.)
- In mixing bowl, beat room temperature butter until fluffy and white in color. Add powdered sugar, almond milk, pumpkin spice and either canned or homemade pumpkin purée and mix until frosting forms; about 3-4 minutes.
- Spoon buttercream into middle of macaroon shell and top with another shell; carefully wiggling the two halves together. Once all are assembled, place into refrigerator for 24-48 hours or freeze up to 3 months.
Chef’s tip: To prevent a major macaron fail, avoid substituting ingredients or altering measurements.