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Orange Pumpkin Macarons, Autumn Fall Macarons, Pumpkin Macaron Template

Pumpkin Shaped Macarons

Pumpkin shaped Macarons
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 22 minutes
Resting Time 40 minutes
Total Time 2 hours
Servings: 20 Macarons
Course: Dessert, Snack
Cuisine: French, Italian
Ingredients Equipment Method

Ingredients
  

  • 85 g Icing Sugar
  • 95 g Almond Flour (Ground Almonds)
  • 80 g Egg Whites You will need 2-3 eggs
  • 75 g Granulated Sugar
  • Gel food colouring Orange or red and yellow to mix orange
  • White Vinegar Or Lemon Juice to clean equipment

Equipment

  • Kitchen Scale
  • Heatproof bowl A metal or glass stand mixer bowl would be ideal
  • Whisk
  • Saucepan
  • Sugar thermometer
  • Stand or hand mixer 
  • Sieve
  • Large mixing bowl
  • Silicone spatula
  • Piping bag/s One for each colour
  •  Piping Nozzle I use Wilton 12
  • Baking Tray/s
  • Silicone Mat or Baking Paper
  • Oven thermometers

Method
 

Prep equipment
  1. Preheat oven to 140 degrees C fan oven  (285 degrees F) or 160 degrees C non fan oven (320 degrees F)
    Prep baking trays with templates and silicone mats/baking paper. Prep piping bags with nozzles.
    Clean whisks, bowls, mats with white vinegar or lemon juice
    Fill a pan with around 2 cm water in it and pop it on the heat with a lid on to bring it to a simmer. 
Prep ingredients
  1. Sift almond flour into a mixing bowl discarding any large pieces that get stuck in the sieve.  Sift the icing sugar into the same bowl. 
    Weigh egg whites into a heatproof bowl.  Add the granulated sugar to the same bowl and whisk them together until combined
Make the Swiss Meringue
  1. Heat egg whites and granulated sugar on top of the pan of water to 50 degrees C (120 degrees F) Stir continuously
  2. Whisk the egg whites using a stand or hand mixture. Once they reach soft peaks stage add in the cream of tartar. Continue to whisk the egg white mixture to stiff peaks. Gradually increasing the speed of the whisk for a strong meringue.
Macronage
  1. Add the meringue into the dry ingredients bowl and gently fold until combined. Continue to fold until batter reaches flowing consistency.
Pipe, Rest and Bake
  1. Pour the batter into prepared piping bag and pipe out the two outer sections of the pumpkin shape. Tap the trays on the worktop to remove air bubbles. Use a cocktail stick to smooth over any holes left by bubbles popping.
  2. Put the tray in the preheated oven for 20 seconds
  3. Pipe out the centre sections of the pumpkins. Tap the tray again.
  4. Rest the macarons until they form a skin
  5. Bake the macarons for 18-20 minutes, turning the tray half way through cooking time.
Fill macarons
  1. Make filling according to recipe and pipe a small amount onto a macaron shell then top with a like sized macaron shell