These French Macarons make such a beautiful Dessert or Party Favor.  The Hazelnut, Pumpkin, and Maple flavors work so well together for Fall!  (naturally Gluten-Free)

Hazelnut Macarons with Pumpkin Maple Filling

Do you guys know/follow Marcie from Flavor the Moments?  This is one classy lady, I must say.  Marcie is a culinary school graduate and you can totally tell.  She knows her shtuff when it comes to food, as evidenced by our Mystery Dish ingredients list for this month:

  • pork
  • fennel
  • kabocha squash
  • hard apple cider
  • heavy cream
  • orange
  • farro
  • hazelnuts
  • quince
  • thyme
  • maple syrup
  • brussels sprouts

Right?  I mean they all go together.

I remember hearing somewhere that “if it grows together, it goes together,” and I think this list is evidence of that.  Marcie’s list was so spot-on this month, I had trouble even narrowing it down to just a few ingredients for my Mystery Dish recipe for October.

These make such a perfect little sweet nibble for a fall get-together.  Hazelnut macarons with maple pumpkin cream cheese filling-- amazing flavor!

I ended up with hazelnut macarons as a starting point because I’d just been gifted 2 lovely bags of hazelnut flour by the good folks over at Bob’s Red Mill.  I’d been itching to play with it ever since.

I’m happy to report that it works beautifully as a replacement for the almond flour in a traditional French macaron recipe.  So beautifully in fact, that it may even be better than the original.

Especially when paired with squash, cream, and maple.  Such a wonderful combo, with a hint of cinnamon.  Kabocha squash is a type of pumpkin, so it’s just perfect for this time of year and it works beautifully as an accent to the fluffy cream cheese filling.

These make such a perfect little sweet nibble for a fall get-together.  Hazelnut macarons with maple pumpkin cream cheese filling-- amazing flavor!

I’m not sure if the camera picked it up, but I accented the shells with a little of this metallic Gold Color Mist by Wilton.  The effect is so stunning.  It gives the most beautiful sparkly gold finish.  I’ve messed around with luster dust on occasion, and it works well when you need to only bring out a few details with a little paintbrush, but the metallic Color Mist gives such an easy and consistently gorgeous result for something that wants an even wash of shimmer.  If you’re into cake or cookie decorating I highly recommend this product!  (<–not sponsored!)

These make such a perfect little sweet nibble for a fall get-together.  Hazelnut macarons with maple pumpkin cream cheese filling-- amazing flavor!

Hazelnut Macarons

These French Macarons make such a beautiful dessert or party favor. The Hazelnut, Pumpkin, and Maple flavors work so well together for Fall! (naturally Gluten-Free)


Serves about 3 dozen macarons     adjust servings

Ingredients

  • 120 grams hazelnut flour
  • 200 grams powdered sugar
  • 100 grams egg whites
  • 1/4 teaspoon cream of tartar
  • pinch of kosher salt
  • 30 grams granulated sugar
  • 4 ounces (half a brick) cream cheese, softened
  • 3 tablespoons pure pumpkin puree
  • 3 tablespoons pure maple syrup
  • a pinch of ground cinnamon
  • 1 drop tulip red gel paste food coloring
  • 1 drop ivory gel paste food coloring
  • 1 drop yellow gel past food coloring
  • 1/4 cup heavy cream, cold

Instructions

  1. To Make the Hazelnut Macaron Shells:
    1. Measure the hazelnut flour and powdered sugar into the bowl of a food processor. Pulse the mixture to a fine powder, and sift. Re-process any large bits that remain, and sift again. Discard any large bits that still remain.
    2. Whip the egg whites, cream of tartar, and salt on medium speed until frothy. Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip. Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.
    3. Dump all the almond flour mixture into the meringue at once. Fold together until the batter falls from the spoon in one long, continuous ribbon.
    4. Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets. Slam the baking sheet on the counter to force out any large air bubbles, and allow to dry for 30-45 minutes.
    5. Preheat the oven to 325 degrees F and bake for 15-16 minutes. Cool completely on the baking sheet, then peel off and sandwich with Pumpkin Maple Cream Cheese Filling.
    To Make the Pumpkin Maple Cream Cheese Filling:
    1. Place the cream cheese, pumpkin, maple syrup in a large mixing bowl and whip until fluffy. Add the cinnamon and food coloring, and mix until combined.
    2. Slowly drizzle the cold cream in, with the mixer on medium speed. When all the cream has been incorporated, turn the mixer up to high speed and whip until stiff peaks form (about 30-45 seconds).

by

Recipe Notes

Be careful not to over-whip the filling or it could get runny.

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Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 822kcal Calories from fat 402
% Daily Value
Total Fat 45g69%
Saturated Fat 14g70%
Cholesterol 69mg23%
Sodium 245mg10%
Carbohydrate 100g33%
Dietary Fiber 4g16%
Sugars 92g
Protein 12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

These make such a perfect little sweet nibble for a fall get-together.  Hazelnut macarons with maple pumpkin cream cheese filling-- amazing flavor!

And now for the big reveal!  All the fabulous October dishes by all the fabulous Mystery Dish bloggers.

Baked Apple Donuts with Maple Glaze by Yummy Healthy Easy
Baked French Toast Casserole by I Want Crazy
Hazelnut Maple-Glazed Cinnamon Rolls by I Dig Pinterest
Hazelnut Macarons with Pumpkin Maple Filling by Baking a Moment
Honey-Thyme Roasted Pork Tenderloin from The Pajama Chef
Italian Sausage and Ravioli Skillet by Simply Gloria
Kabocha Squash Curry with Roasted Brussels Sprouts and Farro by Chez CateyLou
Maple Glazed Fennel and Brussels Sprouts by The Well Floured Kitchen
Pear Hazelnut Bread with Orange Maple Glaze by Blahnik Baker
Shaved Brussels Sprouts Salad with Apples, Bacon, and Hazelnuts by Flavor the Moments
Shaved Brussels Sprouts Harvest Salad with a Hard Apple Cider Vinaigrette by Joyful Healthy Eats
{Vegan} Orange Hazelnut Maple Cinnamon Rolls by Sweet Tooth Life

You may notice we’ve added a bunch of new members!  Please sure to give them lots of love 🙂  And special thanks to Marcie for hosting and organizing!

I’ll be back on Friday with a fun giveaway; see you then!

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