Pumpkin Roll Macarons
Servings: 50 whole macarons
Ingredients
Pumpkin Roll
- 1.5 sticks (6 oz total) unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2.25 cups powdered sugar
- 1/4 cup pumpkin (I use canned because it is the most consistent)
- 3.5 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (pure)
- 1/2 teaspoon butter extract (imitation)
- 2 teaspoon vanilla pudding mix (instant and not prepared – just the dry mix)
- 4 teaspoons milk powder (I use whole milk powder)
- pinch of salt
Cream Cheese Filling
- 1/2 stick (2 oz total) unsalted butter (room temperature)
- 4 oz cream cheese (cold)
- 1 cups powdered sugar
- 1/2 teaspoon vanilla extract (pure)
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Pumpkin Roll Filling
- Beat together the butter and brown sugar on high speed for about 2 minutes
- Add the powdered sugar, pumpkin, pumpkin pie spice, vanilla extract, butter extract, vanilla pudding mix, milk powder, and salt. Beat on low speed until combined then turn the mixer to high and whip until fluffy
Make the Cream Cheese Filling
- Beat together to butter and cream cheese until combined and fluffy
- Add the powdered sugar and vanilla. Beat on low speed until combined then turn the mixer to high and whip until fluffy
Assemble the Macarons
- Pipe the Pumpkin Roll Filling around the edge of the shell then pipe a dollop of the Cream Cheese Filling in the middle then sandwich another shell on top
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes