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Pumpkin Spice Macarons

 Pumpkin Spice Macarons

How to make wonderful Pumpkin Spice Macarons. Make sure you have all your ingredient before starting! The ones made in this tutorial are in Pumpkin Spice flavors for Fall and Thanksgiving type colors. I made mine with an orange Vanilla Creme filling, using food coloring but you can use regular vanilla or actually add orange extract to make a 'Creamsicle' ice cream flavor filling.

Pumpkin Spice Macaron Video Recipe Tutorial

Prep: 1-2hrs
Bake Time: 15-20 min (depending on oven)
Oven Temperature:  280 degrees F


2/3 cup Almond Meal or ground almonds
1 1/2 cups powdered sugar
3 large egg whites, ROOM TEMPERATURE {very important} 
1 teaspoon Pumpkin Spice
Pinch of Cinnamon
5 tablespoons granulated sugar
1 teaspoon Vanilla Extract
Piping Bag | Ziplock bag
Food Coloring of choice (optional)
Kitchen Scissors

Step 1: 
Trace 1-1.5 inch circles on the back side of Parchment Paper that you will be using as your baking sheet liner. Trace them about 1.5 inches apart in rows as wide as your sheet, yet still have room for macarons to grow while baking.

Step 2: 
SIFT {very important} the Almond Meal and Powdered Sugar mixture twice through a mesh sieve. Add your Pumpkin Spice Flavoring/ and pinch of Cinnamon.

Step 3: 
Beat egg whites on high in your Mixer, gradually add granulated sugar tablespoon by tablespoon.
Form 'stiff peaks.'

Step 4: 
FOLD {very important} in almond mixture, add half then add the rest. Fold, do not over mix keep it fluffy. DO NOT OVER MIX {very important}
- add your food coloring (optional) I didn't add any to my macarons

Step 5: 
With a Piping Bag or ziplock baggie, fill the bag before cutting end off with kitchen scissors. Then pipe 1.5 inch rounds on parchment paper

Step 6: Let the piped macaron rounds sit out on counter for at least 20 min....up to 45min before baking.

Step 7: 
Pre-heat oven 280 degrees. Bake for 15 min depending on oven. Leave oven door open after 2min. Keep a watchful eye so that the macarons do NOT burn.

Cookies DONE.
now fillings....

Fillings: {recipe below}
Vanilla filling


Vanilla filling:
7 Tablespoons butter
2 egg whites
3 1/2 Tablespoon Milk
1/4 cup sugar
1 Teaspoon Vanilla Extract
- 1-2 drops orange extract {optional 'Creamsicle' Orange Vanilla}

Step 1: Wisk together egg, milk, sugar over medium heat, until thick like pudding.

Step 2: Then add butter little by little. Med heat bring to boil then remove and set aside until cool.
Step 3: Finally add vanilla extract, orange extract (if using), and food coloring (optional.)
Step 4: Pipe/ spread in between cookie shells.

Step 5: Decorate tops with Sprinkle circle dots.

PSL Delicious!

Perfect Fall treat to go with your hot beverage of choice; coffee and tea!


4 Flavor Sheet Pie Thanksgiving Christmas Hack

Here is a wonderful way to save time and create a unique dessert for your next Thanksgiving or Christmas celebration. This Four Flavor Sheet Pie comfort food giant is filled with the amazing Sweet Potato Pie, Apple Pie, Cherry Pie, and Pecan Pie. To top it off be sure to make some glorious FRESH whip cream from scratch!! These pies also all pair well with vanilla ice cream...

Let's just say this was a huge 'HIT' from the west coast to the east coast!!!
S U B S C R I B E to @sweethaute YouTube Channel
Sweetie Pie Sweet Potato Pie, Pumpkin Pie, Cherry Pie, Pecan Pie sheet cake cookie sheet hack.

S U P P L I E S:
Cake Sheet - {cake sheets deeper than a cookie sheet}
4-6 Pie Crusts Dough {pre-made}
4 'Pie Filling' flavors of choice
    - Apple canned
    - Pecans {reference complete list below}
1 Egg {optional egg wash}
Follow these filling instructions for making fresh from scratch.

P U M P K I N | Sweet Potato P I E: {scratch filling} 1 1/3 cups canned pure pumpkin/sweet potato puree {from scratch cut/boil} 2/3 cup evaporated milk 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice 1 large egg
P E C A N Pie: {fresh filling} 1/2 cup packed light brown sugar 1/2 cup light corn/ Karo syrup 4 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 2 large eggs pinch Kosher salt 3/4 cup roasted pecan halves

T U T O R I A L Recipe + Instructions
Oven: 350 degrees
Bake Time: 55min-65min

Step 1: Gather ingredients, find what you have on hand first and then go grocery shopping. Maybe use a pumpkin you already have from Halloween or Thanksgiving. Figure out if you're using 'canned pie filling' or fresh made filling before moving on to next steps.

Step 2: Make your pie fillings if making fresh from scratch.

Step 3: Set oven to 350 degrees.

Step 4: Line your Cake Sheet with the parchment paper and start placing your 4 pie crusts on the sheet. Crinkle the edges to create a design. Save extra dough crusts for the top design portions of your Cherry Pie section and the Apple Pie section.

Step 5: Spoon in the Pumpkin / Sweet Potato Pie filling 1st.

Step 6: Next Apple Pie filling, spoon in your apple section 2nd.

Step 7: Then Cherry Pie filling, spoon in your cherry section 3rd.

Step 8: Finally Pecan Pie filling, spoon in your pecan section 4th. Do the pecan pie last since it is the most liquified filling of all. 

Step 9: Top with the extra pie crust dough in the patterns you'd like over your Cherry Pie filling and your Apple Pie filling. You can beat an egg and use as an egg wash over crusts, optional.

Step 10: Bake in the 350 degree Oven for 55min- 65 min.


Golden Brown pie crust...

Let me know in the comment section below how your Four Flavor Pie turn out this year!


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Thank you for stopping by and visiting. Please leave a comment below and let me know if you have any questions. Let me know how yours turn out!!

~Be Sweet
Sweetest Haute 

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