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–+ servings
4 from 2 votes

Turkey Macarons

Created by: Fun Cookie Recipes
30 macarons
Prep Time 40 minutes
Cook Time 14 minutes
Resting Time 45 minutes
Total Time 1 hour 39 minutes
Celebrate Thanksgiving with these fun Turkey Macarons, featuring a pumpkin cream cheese frosting. They're a creative and tasty addition to your holiday dessert table, complete with cute turkey designs.

Ingredients
 

For the Macaron Shells:

  • 140 grams almond flour
  • 125 grams powdered sugar
  • 1 teaspoon cinnamon
  • 105 grams egg whites
  • ¼ teaspoon cream of tartar
  • 105 grams granulated sugar
  • Brown gel food coloring

For the Pumpkin Cream Cheese Buttercream:

  • 4 tablespoons unsalted butter room temperature
  • 2 ounces cream cheese room temperature
  • ¼ cup pumpkin puree
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin spice
  • 2 to 2 ½ cups powdered sugar

For the Decorations:

Instructions

  • Start by wiping down bowls, attachments, spatulas, and baking mats with vinegar to remove any grease or residue. This ensures your macarons turn out perfectly.
  • In a medium bowl, sift together almond flour, powdered sugar, and cinnamon. Set aside.
  • In a stand mixer, mix egg whites and cream of tartar on low until foamy (about 1-2 minutes). Gradually add granulated sugar and increase speed to medium, mixing until stiff peaks form (5-6 minutes). Be careful not to over-mix.
  • Gently fold half of the sifted dry ingredients into the meringue. Once combined, add the remaining dry ingredients. Add brown gel food coloring to achieve the desired color. Continue folding until the batter flows like ribbons and you can make a figure 8 without the batter breaking.
  • Line baking sheets with silicone mats. Fill a piping bag fitted with a round tip with the batter. Pipe onto the mats following a template. Tap the baking sheet to remove air bubbles and pop any remaining bubbles with a toothpick.
  • Bake: Preheat the oven to 300°F (150°C). Let the macarons dry for 40-45 minutes until a skin forms. Bake each tray for 13-14 minutes. Allow to cool completely on the mat before removing.
  • Make the Buttercream: While macarons bake, prepare the buttercream. Squeeze excess moisture from pumpkin puree using paper towels. Cream together pumpkin puree, butter, cream cheese, and brown sugar. Gradually add powdered sugar and spices until you achieve a pipeable consistency.
  • Pair macaron shells by size. Pipe buttercream on one shell of each pair and sandwich together. Chill in the refrigerator for at least an hour before decorating.
  • Decorate: Melt butterscotch chips and use a toothpick to apply to the back of candy eyes and a butterscotch chip for the beak. Add candy corns to the buttercream for tail feathers.
  • Store: Keep macarons in an airtight container in the refrigerator. Allow them to mature for 24 hours for optimal flavor. Bring to room temperature before serving.

Notes

  • Ensure all ingredients are prepped and weighed before starting.
  • The cream of tartar is optional but recommended for a stable meringue.
  • Use high-quality FINE almond flour for best results.
  • An oven thermometer is crucial for accurate baking.
  • For the turkey decorations, get creative! Use edible markers for additional features.

Nutrition

Serving: 1macaron | Calories: 133kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 19mg | Fiber: 1g | Sugar: 21g | Vitamin A: 393IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.2mg