Caramel Pumpkin Spice Cheesecake French Macarons

A classic french macaron shell flavored with pumpkin spice and filled with cream cheese icing and caramel

Course Dessert

Cuisine French

Prep Time 40

Cook Time 15

Resting Time 1

Total Time 1 55

Servings macarons

Calories 146kcal

Line a cookie sheet with a silicone mat or parchment paper. Set aside.
Using a food processor, pulse the powdered sugar, almond flour, and pumpkin spice until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can sift the ingredients together.
In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. You will know the batter is ready when the ingredients are fully combined and not streaky.
Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
Let the pumpkin spice macarons rest for an hour. You should be able to run your finger over the top without any transferring to your finger.
Preheat the oven to 280 degrees (F).
Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.
Remove from the oven and allow to cool completely.

In a medium bowl combine the room temperature cream cheese and butter. Use a hand mixer to beat until fully combined and fluffy.
Add the vanilla and half of the powdered sugar. Beat until fully combined.
Add the rest of the powdered sugar and beat for about 3 minutes or until the icing is fluffy.

In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the sugar turns a medium amber color.
While the sugar cooks warm the heavy cream in the microwave or in a small saucepan.
When the sugar is ready slowly add the heavy cream. Whisk constantly for 2 minutes.
Remove from heat and add the butter. Whisk until butter is melted and smooth. Let cool completely before using.

Transfer the icing to a piping bag fitted with a piping tip. Pipe a circle around the outside edge of one macaron shell, leaving a hole in the center for the caramel.
Use a spoon to scoop a small amount of caramel into the hole.
Sandwich another macaron shell on top and repeat with remaining macarons.

If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the red velvet macaron recipe will spread too much.
Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.