Pumpkin Snickerdoodle
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 stick (4 oz) unsalted butter (room temperature)
- 1 1/2 cup powdered sugar
- 1/4 cup pumpkin (I use canned)
- 1 1/2 teaspoon pure vanilla extract
- 1/2 cup white chocolate chips
- 1 3/4 teaspoon cinnamon
- pinch of salt
Macaron Topping
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoon granulated sugar
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/
- Mix the 1/2 teaspoon of cinnamon and 1 1/2 tablespoon of granulated sugar together
- Immediately after the macarons are piped, sprinkle a little of the cinnamon sugar topping on top of all the macaron shells
- Let dry (if you dry your macarons) and bake according to your recipe instructions
Making the Filling
- Melt the white chocolate and set aside
- Beat the butter, powdered sugar, pumpkin, cinnamon, salt, and vanilla extract together with the paddle attachment on low speed
- Once everything is incorporated, turn the mixer up to high speed and whip until fluffy
- When the white chocolate has cooled a bit, add to the mixture by beating on medium low speed and slowly pouring in the melted white chocolate
Assemble the Macarons
- Pipe the filling onto a macaron shell and 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
Notes
These are also VERY delicious drizzled with chocolate.