15 Easy Fall Macaron Recipes to Try This Season

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When the crisp autumn air arrives and leaves begin to change, it’s the perfect time to bring warm, seasonal flavors into the kitchen.

Macarons, with their delicate shells and rich fillings, become even more delightful when infused with fall-inspired ingredients.

From pumpkin spice to maple pecan, these little French cookies can transform into cozy bites that taste like the season itself.

Whether you’re baking for a fall wedding, holiday gathering, or simply to enjoy with a cup of tea, fall macarons add elegance and flavor to every occasion.

15 Easy Fall Macaron Recipes to Try This Season

Fall macaron recipes are a sweet way to capture the essence of the season in every bite.

By combining warm spices, nutty flavors, and nostalgic treats like toasted marshmallow or apple cider, you can create macarons that feel festive and indulgent.

These recipes are versatile, beautiful, and sure to impress guests at any autumn gathering.

So, preheat your oven and let the flavors of fall inspire your next batch of macarons.

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Pumpkin Spice Latte Macarons

Pumpkin spice latte macarons are a cozy autumn-inspired treat that perfectly captures the warmth of the season.

The delicate almond shells are infused with pumpkin spice, while the buttercream filling combines espresso and pumpkin puree for a rich balance of flavors.

These macarons are festive, aromatic, and ideal for pairing with hot coffee during fall gatherings.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon pumpkin spice
  • ½ teaspoon vanilla extract
  • ½ teaspoon espresso powder

Pumpkin Espresso Buttercream:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tablespoon pumpkin puree
  • ½ teaspoon pumpkin spice
  • 1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water

Instructions:

  1. Sift almond flour, powdered sugar, and pumpkin spice together to create a smooth base.
  2. In a mixing bowl, beat egg whites until foamy, then add cream of tartar.
  3. Gradually add granulated sugar and whip until stiff glossy peaks form. Stir in vanilla and espresso powder.
  4. Fold the dry ingredients gently into the meringue in three additions until the batter flows like lava.
  5. Pipe small circles onto a parchment-lined baking sheet. Tap the tray firmly to release air bubbles.
  6. Allow the shells to rest for 30–40 minutes until a skin forms on top.
  7. Bake at 300°F (150°C) for 14–16 minutes. Let cool before removing from the tray.
  8. For buttercream, beat butter until creamy. Gradually add powdered sugar.
  9. Mix in pumpkin puree, pumpkin spice, and espresso until smooth.
  10. Pipe filling onto half the macaron shells and sandwich with the remaining shells.
  11. Refrigerate for at least 24 hours to mature before serving.

Pumpkin spice latte macarons deliver everything you love about the season in a single bite.

The warm spices blend with espresso for a comforting flavor that tastes like fall.

They are perfect for sharing with friends, gifting during the holidays, or savoring with a hot cup of coffee

Caramel Apple Macarons

Caramel apple macarons capture the magic of autumn orchards in every bite.

The almond shells are lightly flavored with cinnamon, while the filling features a luscious caramel buttercream paired with tart apple compote.

These macarons are sweet, slightly tangy, and make the perfect seasonal dessert for gatherings and celebrations.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Caramel Apple Filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 3 tablespoons caramel sauce
  • ½ cup diced tart apples
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice

Instructions:

  1. Sift almond flour, powdered sugar, and cinnamon together.
  2. Beat egg whites until foamy, add cream of tartar, then gradually whisk in granulated sugar until stiff glossy peaks form. Stir in vanilla.
  3. Gently fold the dry ingredients into the meringue in three additions until the batter is smooth and flows like lava.
  4. Pipe onto parchment-lined baking sheets and tap trays to release air bubbles.
  5. Rest shells for 30 minutes until they form a dry skin on top.
  6. Bake at 300°F (150°C) for 15–17 minutes. Let cool completely.
  7. For the apple compote, cook diced apples with brown sugar and lemon juice until soft and thickened. Let cool.
  8. For the buttercream, beat butter until fluffy, then add powdered sugar and caramel sauce. Mix until smooth.
  9. Pipe caramel buttercream around the edges of half the shells and spoon a little apple compote into the center.
  10. Top with the remaining shells to sandwich.
  11. Refrigerate 24 hours for best flavor and texture.

Caramel apple macarons are a beautiful way to celebrate the fall harvest.

The sweetness of caramel pairs perfectly with the tartness of apple for a nostalgic autumn treat.

They are excellent for seasonal dessert tables or as edible gifts for loved ones.

Maple Pecan Macarons

Maple pecan macarons highlight the cozy richness of fall flavors in a refined French pastry.

The almond shells are subtly enhanced with ground pecans, while the filling combines a silky maple buttercream with crunchy toasted pecans.

Each bite offers a delightful mix of nutty, sweet, and buttery notes perfect for crisp autumn evenings.

Ingredients:

  • ¾ cup almond flour
  • ¼ cup finely ground pecans
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Maple Pecan Buttercream:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 3 tablespoons pure maple syrup
  • ½ teaspoon maple extract
  • ¼ cup chopped toasted pecans

Instructions:

  1. Sift almond flour, ground pecans, and powdered sugar together until fine.
  2. In a bowl, beat egg whites until foamy. Add cream of tartar and gradually beat in granulated sugar until stiff glossy peaks form. Stir in vanilla.
  3. Gently fold dry ingredients into meringue until the batter flows slowly like lava.
  4. Pipe small rounds onto parchment-lined baking sheets and tap to release bubbles.
  5. Let shells rest for 30–40 minutes until dry to the touch.
  6. Bake at 300°F (150°C) for 15 minutes. Allow to cool completely before handling.
  7. For buttercream, beat butter until light. Gradually add powdered sugar.
  8. Mix in maple syrup and maple extract until creamy.
  9. Stir in chopped toasted pecans for added crunch.
  10. Pipe buttercream onto half the shells and sandwich with the remaining shells.
  11. Store in the refrigerator for 24 hours before serving.

Maple pecan macarons combine nutty richness with the smooth sweetness of maple.

The crunchy pecans add texture, while the maple buttercream enhances the shells beautifully.

These elegant cookies are ideal for fall dessert platters, tea parties, or holiday gatherings

Chai Spiced Macarons

Chai spiced macarons bring the cozy flavors of tea season into a delicate French treat.

The almond shells are lightly infused with chai spices, while the buttercream filling blends black tea, cinnamon, and cardamom for a fragrant fall flavor.

These macarons are aromatic, lightly spiced, and perfect for tea lovers during chilly afternoons.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon chai spice blend (cinnamon, cardamom, ginger, cloves, nutmeg)
  • ½ teaspoon vanilla extract

Chai Buttercream:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons strong brewed black tea, cooled
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom

Instructions:

  1. Sift almond flour, powdered sugar, and chai spice together.
  2. In a mixing bowl, beat egg whites until foamy. Add cream of tartar and slowly whisk in granulated sugar until stiff glossy peaks form. Stir in vanilla.
  3. Fold dry mixture gently into the meringue until the batter flows like lava.
  4. Pipe small circles on parchment-lined trays and tap to release bubbles.
  5. Rest shells for 30–40 minutes until they form a dry skin.
  6. Bake at 300°F (150°C) for 14–16 minutes. Cool before removing.
  7. For buttercream, beat butter until creamy, then gradually add powdered sugar.
  8. Add brewed tea, cinnamon, and cardamom until smooth.
  9. Pipe buttercream onto half the shells and top with the other half.
  10. Refrigerate for 24 hours to mature flavors.

Chai spiced macarons offer warmth and fragrance in every bite.

They are a delightful fusion of French baking with Indian tea traditions.

Serve them with a steaming cup of chai for the ultimate fall pairing.

Cranberry Orange Macarons

Cranberry orange macarons balance tart and sweet in a bright fall-inspired cookie.

The almond shells are delicately flavored with orange zest, while the filling features a tangy cranberry compote paired with creamy orange buttercream.

These macarons are festive, colorful, and ideal for Thanksgiving or holiday dessert tables.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 tablespoon finely grated orange zest
  • ½ teaspoon vanilla extract

Cranberry Orange Filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • ½ cup cranberries
  • 2 tablespoons sugar
  • 1 tablespoon water

Instructions:

  1. Sift almond flour, powdered sugar, and orange zest together.
  2. In a bowl, beat egg whites until foamy. Add cream of tartar, then whisk in granulated sugar until stiff peaks form. Stir in vanilla.
  3. Fold the dry ingredients into the meringue gently until the batter flows smoothly.
  4. Pipe onto parchment-lined baking sheets and tap to release air bubbles.
  5. Rest shells for 30 minutes before baking.
  6. Bake at 300°F (150°C) for 15 minutes. Cool completely.
  7. For cranberry compote, cook cranberries with sugar and water until soft and jam-like. Cool.
  8. For buttercream, beat butter with powdered sugar, then add orange juice.
  9. Pipe buttercream onto shells, adding a small spoonful of cranberry compote in the center.
  10. Sandwich with remaining shells. Refrigerate 24 hours before serving.

Cranberry orange macarons combine bright citrus with tart berries for a refreshing fall dessert.

The tangy compote balances the creamy buttercream beautifully.

They bring a festive pop of flavor and color to holiday celebrations.

Gingerbread Macarons

Gingerbread macarons embody the essence of holiday spice in an elegant cookie.

The almond shells are flavored with warm gingerbread spices, while the filling is a rich molasses buttercream with hints of cinnamon and nutmeg.

These macarons are sweet, spicy, and perfect for the winter holidays.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

Gingerbread Buttercream:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons molasses
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger

Instructions:

  1. Sift almond flour, powdered sugar, ginger, cinnamon, nutmeg, and cloves together.
  2. In a mixing bowl, beat egg whites until foamy. Add cream of tartar, then gradually add granulated sugar until stiff glossy peaks form.
  3. Fold dry ingredients into meringue gently until batter flows like lava.
  4. Pipe onto parchment-lined baking trays. Tap trays firmly to release air bubbles.
  5. Rest shells for 30–40 minutes before baking.
  6. Bake at 300°F (150°C) for 15–16 minutes. Cool completely.
  7. For buttercream, beat butter until creamy, then add powdered sugar.
  8. Mix in molasses, cinnamon, and ginger until smooth.
  9. Pipe filling onto half the shells and sandwich with the remaining shells.
  10. Refrigerate 24 hours for flavors to mature.

Gingerbread macarons bring holiday spice and sweetness together in an elegant treat.

The molasses buttercream adds depth and richness to the spiced shells.

They are a festive cookie perfect for winter gatherings and holiday dessert platters

Pecan Pie Macarons

Pecan pie macarons capture the indulgent sweetness of the classic Southern dessert.

The almond shells are lightly flavored with brown sugar, while the filling combines a pecan praline buttercream with a touch of caramel.

These macarons are nutty, sweet, and perfect for Thanksgiving or fall celebrations.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup light brown sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Pecan Pie Buttercream:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 3 tablespoons caramel sauce
  • ¼ cup finely chopped toasted pecans

Instructions:

  1. Sift almond flour and powdered sugar together.
  2. Beat egg whites until foamy. Add cream of tartar, then slowly add brown sugar until stiff glossy peaks form. Stir in vanilla.
  3. Fold dry mixture into the meringue until batter flows smoothly.
  4. Pipe small rounds onto parchment-lined trays and tap to release bubbles.
  5. Rest shells 30 minutes until skin forms.
  6. Bake at 300°F (150°C) for 15 minutes. Cool completely.
  7. For buttercream, beat butter until creamy. Add powdered sugar gradually.
  8. Mix in caramel sauce and chopped pecans until fluffy.
  9. Pipe filling onto shells and sandwich together.
  10. Refrigerate 24 hours before serving.

Pecan pie macarons bring the essence of the holiday dessert into bite-sized elegance.

The rich pecan filling with caramel adds warmth and sweetness.

They are the perfect cookies for festive fall gatherings.

Apple Cinnamon Macarons

Apple cinnamon macarons taste like warm apple pie in a delicate French cookie.

The almond shells are infused with cinnamon, while the filling combines a creamy cinnamon buttercream with a spiced apple compote.

These macarons are comforting, fruity, and perfect for crisp fall days.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon

Apple Cinnamon Filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon cinnamon
  • 1 apple, diced
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice

Instructions:

  1. Sift almond flour, powdered sugar, and cinnamon together.
  2. Beat egg whites until foamy, add cream of tartar, then whisk in sugar until stiff peaks form.
  3. Fold dry mixture into the meringue gently until smooth.
  4. Pipe rounds onto trays and tap firmly.
  5. Rest shells 30 minutes until skin forms.
  6. Bake at 300°F (150°C) for 15 minutes. Cool fully.
  7. Cook apples with brown sugar and lemon juice until soft and jammy. Cool.
  8. For buttercream, beat butter, powdered sugar, and cinnamon until fluffy.
  9. Pipe buttercream around shells and spoon apple compote in the center.
  10. Sandwich with remaining shells and refrigerate overnight.

Apple cinnamon macarons combine fruity sweetness with warm spice.

The apple filling feels like pie in macaron form.

They are a cozy autumn treat best enjoyed with tea or cider.

Sweet Potato Marshmallow Macarons

Sweet potato marshmallow macarons are a playful twist on a classic fall casserole.

The shells are delicately spiced, while the filling blends roasted sweet potato puree with a fluffy marshmallow buttercream.

These macarons are whimsical, sweet, and perfect for holiday dessert tables.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg

Sweet Potato Marshmallow Filling:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ¼ cup roasted sweet potato puree
  • ½ cup marshmallow fluff
  • ½ teaspoon vanilla extract

Instructions:

  1. Sift almond flour, powdered sugar, cinnamon, and nutmeg together.
  2. Beat egg whites until foamy. Add cream of tartar and gradually whisk in sugar until stiff glossy peaks form.
  3. Fold dry mixture into the meringue carefully until smooth.
  4. Pipe rounds onto lined trays. Tap trays to release bubbles.
  5. Rest shells 30 minutes before baking.
  6. Bake at 300°F (150°C) for 15–16 minutes. Cool completely.
  7. For filling, beat butter until creamy.
  8. Add powdered sugar, sweet potato puree, vanilla, and marshmallow fluff. Mix until fluffy.
  9. Pipe filling onto shells and sandwich together.
  10. Chill in the refrigerator 24 hours before serving.

Sweet potato marshmallow macarons bring nostalgic holiday flavors into a refined cookie.

The sweet potato puree balances the marshmallow cream beautifully.

They are a fun and festive addition to autumn celebrations

Maple Chai Macarons

Maple chai macarons combine the earthy sweetness of maple with the cozy warmth of chai spices.

The shells are delicately spiced, while the filling features a smooth maple buttercream enhanced with cinnamon, cardamom, and ginger.

These macarons are comforting, aromatic, and ideal for crisp autumn afternoons.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon chai spice blend
  • ½ teaspoon vanilla extract

Maple Chai Buttercream:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 3 tablespoons pure maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom

Instructions:

  1. Sift almond flour, powdered sugar, and chai spices together.
  2. Beat egg whites until foamy. Add cream of tartar and gradually whisk in sugar until stiff glossy peaks form. Stir in vanilla.
  3. Fold dry ingredients into meringue until smooth and lava-like.
  4. Pipe rounds onto parchment-lined trays and tap firmly.
  5. Rest shells for 30–40 minutes until dry.
  6. Bake at 300°F (150°C) for 15 minutes. Cool before removing.
  7. For buttercream, beat butter until light and fluffy.
  8. Add powdered sugar gradually, then mix in maple syrup and spices.
  9. Pipe filling onto shells and sandwich with the remaining ones.
  10. Refrigerate 24 hours before serving.

Maple chai macarons are fragrant, cozy, and slightly sweet.

The blend of spices balances beautifully with the maple buttercream.

They are a perfect treat for autumn tea parties or cozy evenings.

Spiced Pear Macarons

Spiced pear macarons celebrate the elegance of fall fruit with subtle spice.

The shells are almond-based with a hint of cinnamon, while the filling pairs a smooth vanilla buttercream with pear compote.

These macarons are light, fruity, and beautifully seasonal.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon

Pear Vanilla Filling:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 pear, peeled and diced
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon

Instructions:

  1. Sift almond flour, powdered sugar, and cinnamon together.
  2. Beat egg whites until foamy, add cream of tartar, then whisk in sugar until stiff glossy peaks form.
  3. Gently fold dry mixture into meringue until smooth.
  4. Pipe circles onto lined trays. Tap firmly to release bubbles.
  5. Rest shells for 30 minutes until dry to the touch.
  6. Bake at 300°F (150°C) for 15–16 minutes. Cool fully.
  7. For pear compote, cook diced pears with brown sugar and cinnamon until soft. Cool.
  8. For buttercream, beat butter until creamy, then add powdered sugar and vanilla.
  9. Pipe buttercream onto shells, adding a spoonful of pear compote in the center.
  10. Sandwich with remaining shells and refrigerate overnight.

Spiced pear macarons are delicate and fruity with just enough warmth.

The pear compote gives them a natural autumn sweetness.

They make an elegant dessert for fall gatherings or holiday dinners.

Pumpkin Cheesecake Macarons

Pumpkin cheesecake macarons are a festive twist on classic autumn desserts.

The shells are flavored with pumpkin spice, while the filling combines a tangy cream cheese frosting with pumpkin puree.

These macarons are rich, creamy, and perfect for pumpkin season.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon pumpkin spice

Pumpkin Cheesecake Filling:

  • ½ cup cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons pumpkin puree
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon

Instructions:

  1. Sift almond flour, powdered sugar, and pumpkin spice together.
  2. Beat egg whites until foamy, add cream of tartar, then slowly whisk in sugar until stiff glossy peaks form.
  3. Fold dry ingredients gently into meringue until batter flows like lava.
  4. Pipe onto baking trays and tap firmly.
  5. Rest shells 30–40 minutes until a skin forms.
  6. Bake at 300°F (150°C) for 15 minutes. Cool before removing.
  7. For filling, beat cream cheese and butter until smooth.
  8. Add powdered sugar gradually, then mix in pumpkin puree, vanilla, and cinnamon.
  9. Pipe filling onto half the shells and top with the rest.
  10. Chill 24 hours for flavors to develop.

Pumpkin cheesecake macarons bring together two fall favorites in one elegant treat.

The tangy cream cheese balances the sweetness of the pumpkin.

They are festive, rich, and perfect for autumn celebrations.

Toasted Marshmallow Macarons

Toasted marshmallow macarons capture the nostalgic flavors of campfires in a refined cookie.

The almond shells are vanilla-based, while the filling is a marshmallow buttercream topped with a touch of toasted marshmallow.

These macarons are sweet, creamy, and perfect for cozy fall evenings.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Marshmallow Filling:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ cup marshmallow fluff
  • ½ teaspoon vanilla extract

Instructions:

  1. Sift almond flour and powdered sugar together.
  2. Beat egg whites until foamy. Add cream of tartar, then gradually add sugar until stiff glossy peaks form. Stir in vanilla.
  3. Gently fold dry ingredients into meringue until batter flows like lava.
  4. Pipe rounds onto lined trays and tap to remove air bubbles.
  5. Rest shells 30 minutes until dry.
  6. Bake at 300°F (150°C) for 15 minutes. Cool fully.
  7. For filling, beat butter until creamy. Add powdered sugar, then mix in marshmallow fluff and vanilla.
  8. Pipe filling onto half the shells and sandwich with the others.
  9. Lightly toast a few mini marshmallows and add them as garnish if desired.
  10. Refrigerate overnight for best flavor.

Toasted marshmallow macarons are whimsical, soft, and sweet.

They bring campfire flavors into an elegant fall dessert.

Perfect for cozy gatherings or holiday treat tables.

Brown Butter Pecan Macarons

Brown butter pecan macarons are rich, nutty, and irresistibly buttery.

The shells are almond-based with a hint of vanilla, while the filling features brown butter buttercream with crunchy pecans.

These macarons are decadent and perfect for autumn holidays.

Ingredients:

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Brown Butter Pecan Filling:

  • ½ cup unsalted butter, browned and cooled
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup chopped toasted pecans

Instructions:

  1. Sift almond flour and powdered sugar together.
  2. Beat egg whites until foamy. Add cream of tartar, then slowly whisk in sugar until stiff glossy peaks form. Stir in vanilla.
  3. Fold dry mixture into meringue until smooth.
  4. Pipe rounds onto trays, tap firmly, and rest 30 minutes.
  5. Bake at 300°F (150°C) for 15 minutes. Let cool completely.
  6. For buttercream, brown butter in a pan until nutty and golden, then cool.
  7. Beat cooled brown butter with powdered sugar and vanilla until fluffy.
  8. Stir in toasted pecans.
  9. Pipe filling onto shells and sandwich.
  10. Chill 24 hours before serving.

Brown butter pecan macarons combine rich nuttiness with buttery sweetness.

The toasted pecans add crunch and depth.

They are an indulgent fall dessert ideal for holiday celebrations.

Hot Cocoa Macarons

Hot cocoa macarons bring the warmth of a winter drink into a bite-sized cookie.

The almond shells are chocolate flavored, while the filling is a creamy cocoa buttercream paired with marshmallow fluff.

These macarons are cozy, chocolatey, and perfect for cold-weather evenings.

Ingredients:

  • 1 cup almond flour
  • 1 ½ cups powdered sugar
  • ¼ cup cocoa powder
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar

Hot Cocoa Filling:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons milk
  • ¼ cup marshmallow fluff

Instructions:

  1. Sift almond flour, powdered sugar, and cocoa powder together.
  2. Beat egg whites until foamy. Add cream of tartar, then whisk in sugar until stiff glossy peaks form.
  3. Fold dry mixture gently into meringue until smooth.
  4. Pipe rounds onto trays and tap firmly to release air bubbles.
  5. Rest shells for 30 minutes until dry.
  6. Bake at 300°F (150°C) for 15 minutes. Cool completely.
  7. For buttercream, beat butter with powdered sugar and cocoa powder.
  8. Add milk and whip until fluffy.
  9. Pipe cocoa buttercream onto shells and add a small dollop of marshmallow fluff in the center.
  10. Sandwich with remaining shells and refrigerate overnight.

Hot cocoa macarons capture the rich flavor of hot chocolate in a delicate cookie.

The marshmallow filling adds nostalgic sweetness.

They are a festive treat for winter holidays or cozy fall nights.

Jessica T. Brown

Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn't just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.

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