Can You Make Some Classic Macarons With Pumpkin Mascarpone Filling?

macarons with pumpkin filling

Hello-o-o-o! How was your Halloween night? Hope, you are feeling well after the candy attack on your stomach.

I never celebrate Halloween but enjoy pumpkins and candies and everything sweet in general. Last weekend I decided to do something with pumpkin, something sweet and something I have never done before.

So, my choice lied on macarons. A world-known pastry. I was totally scared to make it for the first time. It was spookier than any Halloween night! All my nightmares disappeared as soon as I got absorbed into the process of cooking. And though it took me half a day to finish my baking (thank you, almond flour, for being so imperfectly imperfect), I was glad I accomplished my task and macarons turned out to be not so ugly as I expected.

And that pumpkin mascarpone filling is another story! It is very light, not very sweet and makes the most ideal duet with the sweet meringue.

macarons with pumpkin filling

For the shooting I printed out so cute Halloween Party Circles and attached them to the wooden sticks! And by the way, everyone who is a crazy fan of DIY decorations for the fests, check out these printables, and these, and these, and these for the next Halloween.

I borrowed the recipe from Dasha’s blog ( Yeah, this is the girl I mentioned in my Instagirls post. In her post (pretty old, by the way) you can also find well photographed step by step instructions of how to make meringue for the macarons. Truly recommend!

Lastly, my advice to you: do not eat all at once! Share with your beloved ones! And yes, I’ll do it again! The macarons…

macarons with pumpkin filling

Classic Macarons With Pumpkin Mascarpone Filling

Prep time24 hours, 40 minutes
Cook time15 minutes
Total time24 hours, 55 minutes


  • 150g almond flour
  • 150g caster sugar
  • 55g fresh egg whites
  • 55g aged egg whites
  • 150g sugar
  • 37g water
  • food coloring (I advice liquid ones)

for the filling

  • 70g pumpkin puree
  • 200g mascarpone
  • 30g sugar (I used honey instead)
  • food coloring (optional)


1.Before you start doing the batter, prepare the aged egg whites first! It will take some time, a few days to be exact 🙂 Separate yolks from whites and leave the egg whites in an airtight packaging at a room temperature for at least 24 hours. Pierre Herme recommends in his book "Macaron" to age egg whites by storing them in a fridge for 1 week. Why age egg whites at all? Some say it influences the quality of meringue. Some sources say it is enough to age egg whites just at room temperature for 24 hours. Do whatever you prefer.
2.Now that you have aged egg whites ready we can continue preparing the batter. Mix the almond flour with the caster sugar and sift it onto the baking tray. Bake the mixture in the oven at 150°C for 8-10 minutes.

Sift the mixture once again into a big bowl where you are going to make your batter. Add fresh egg whites into the almond flour and caster sugar mixture. Blend everything well. You should get a pastelike batter.
3.In a separate bowl whisk the aged egg whites till you get a nice dense foam.
4.Now we start doing a colored syrup. In a small pot put sugar and cover it with water (according to the measurements in an ingredient list). Stir it up, start boiling the syrup. When it starts bubbling pour in food colouring, mix everything and remove from the oven.

Right away start pouring the syrup into the whipped egg whites and mix everything with the hand mixer at a high speed till you get dense and glossy mixture.
5. Add half of the meringue to our batter and stir it up well. Then add the rest of the meringue and mix everything finely clockwise. Please, do not overmix the batter.
6.Now prepare the baking sheets with the marked out rounds of the same size, of course (3-4 cm in diameter is just perfect!). If you have special silicone mats for baking macarons, then you are in perfect situation!

Fill the pastry bag with the batter and pipe onto each round on the baking sheet. Leave some space in each round for the batter to spread a little bit.

Now leave the prepared baking sheets at a room temperature for 1 hour or a little bit more. There should appear a crust on the top of each macaron. If you notice it, then the macarons are ready to go into the oven.
7.Preheat the oven to 150°C and bake macarons for 15-20 minutes. My oven heats really good, so I baked macarons for 15 minutes max.

Take the baking sheet or silicone mat out of the oven and let the macarons chill. Then remove macarons and put them on the clean baking sheet turned upside down.
8.Whisk mascarpone till it is soft, add sugar (or honey), mix well together, then add pumpkin puree and mix it together again. I also added some food coloring to make the filling insanely pink.
9.Put some filling on one piece and top it with the other piece as if you're making a sandwich. Put macarons into the plastic container and away into the fridge for a night.
10.Keep macarons in the airtight packaging in the fridge for 5 days.

Voilà! Taste your macarons! The whole process was worth it!


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