Pumpkin Butter Macarons (Orange-Brown)


  • Color
  • Orange natural food coloring, water based as needed as needed
  • Brown natural food coloring, water based as needed as needed
  • Filling
  • Sugar pumpkin, peeled, seeded, and cut into medium-dice chunks 500 g 1 lb 1.64 oz 63.69%
  • Butter 80 g 2.82 oz 10.19%
  • Maple sugar 200 g 7.05 oz 25.48%
  • Vanilla pod, split and seeds scraped 1 1
  • Ground cinnamon 5 g .18 oz .64%


  1. To color the macarons, add a few drops of orange coloring and a few drops of brown coloring in Step 4 of the master recipe to obtain a burnt orange hue.
  2. For the filling: Combine all of the ingredients in a small sauce pot and cook over medium-low heat, stirring occasionally. Reduce the mix by 30 percent through evaporation. The base should weigh about 550 g/1 lb 3.4 oz.
  3. Cool in an ice water bath before piping into the macarons.
  4. Have half of the macarons flipped over (flat side up) and ready to be filled. Pipe the filling onto the macaron bases. Place the top macaron over the filling and gently push down. Reserve refrigerated.