Healthy Pumpkin Spice French Macarons
These Pumpkin Spice French Macarons are naturally orange and perfectly sweet and spicy, thanks to the cinnamon, ginger, nutmeg, and cloves! Unlike most macarons, which are made with bleached sugar and artificial flavors, these are all natural and gluten free!
Ingredients
- 210g Organic Evaporated Cane Juice
- 120g Almond Meal
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- 95g Egg Whites (fresh, not cartoned)
- ¼ tsp Salt
- 50g Organic Evaporated Cane Juice
- 1 tsp Vanilla Extract
Instructions
- Line 3 cookie sheets with silicone baking mats or parchment paper. Prepare a piping bag with round tip (#804).
- Grind the 210g of evaporated cane juice in a high-speed blender until it turns to powdered sugar. Pour into a bowl.
- Stir in the almond meal, cinnamon, ginger, nutmeg, and cloves.
- In an electric stand mixer bowl fitted with a whisk attachment, add the egg whites and salt. Turn the stand mixer on high speed and start a timer. Sprinkle in the 50g of evaporated cane juice. Whip this mixture for 4 minutes. Mixture should form stiff peaks.
- Add the vanilla extract and whip for 1 more minute. Turn off the mixer and scrape the fluff off the whisk and back into the mixer bowl.
- Place a fine mesh sieve over the stand mixer bowl and sift the dry ingredients into the bowl. Fold in by hand with a silicone spatula until fully incorporated. Do not UNDER mix and do not OVER mix!! Mixture should be in between “plopping” off the spatula and “flowing” like a thick ribbon.
- Scoop the batter into the prepared piping bag and pipe 1” buttons onto the prepared cookie sheets, each about 2” apart. Tap the pans on the counter HARD a few times to deflate any air pockets.
- Preheat the oven to 350 degrees Fahrenheit. Let the piped macarons sit at room temperature for 30-45 minutes (or when they're ready... "shells" should form on the surface of the macarons -- aka when you can tap a shell, the batter shouldn’t stick to your finger at all).
- Bake one tray at a time for 9-9½ minutes, or until the surfaces of the macarons turn golden brown. Let cool completely on the cookie sheets.
- Pipe your frosting of choice onto half of the macaron shells, then sandwich the remaining shells on top. Serve and enjoy!
Recipe Notes
Recipe yields 24 macarons (48 individual macaron shells).
Recipe adapted from: Black Velvet French Macarons
Nutrition Facts
Healthy Pumpkin Spice French Macarons
Amount Per Serving (1 macaron)
Calories 75
Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 30mg1%
Potassium 9mg0%
Carbohydrates 12g4%
Sugar 11g12%
Protein 1g2%
Calcium 13mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.