“Oh My! Pumpkin Pie!” Macarons

Johnson & Wales Sophomore Kelcey Fleagle

Diet Delight®

35-45 minutes

15-25 minutes

SERVINGS: 10-20 macaroons

1 cup Diet Delight®, separated

1 cup confectioners’ sugar
2 large egg whites, room temperature
Pinch of cream of tartar
¼ cup superfine sugar
½ tbsp. pumpkin pie spice

¼ cup pumpkin purée
¼ cup cream cheese, softened
2 tbsp. orange juice
1 tbsp. pumpkin pie spice
2 tbsp. butter, softened
1 cup powdered sugar

Preheat oven to 375 degrees. Separate nuts from raisins in Diet Delight®. Use a food processor to grind nuts to a powder, but do not let it grind to a butter. Sift the nut flour with confectioners’ sugar and pumpkin pie spice into a small bowl. In a separate bowl, whip the egg whites until foamy; add cream of tartar and superfine sugar. Whip to a stiff peak. Sift nut flour over egg mixture and fold together. Scrape batter into a piping bag with round tip sized for desired macaron size. Pipe out identical rounds of batter and let sit until a light skin is formed. Lower oven to 325 degrees and bake macarons for 10 minutes, rotating halfway between. Let cool for 5 minutes, and then fill. To make filling, place raisins from Diet Delight® into a food processor and process until chopped. Add the remaining filling ingredients and process until well blended. Scrape into a bag and pipe a small amount sandwiched between two macarons.

Tags: diet delight, fall recipe, johnson & wales, macarons, recipe

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