Pumpkin Spice Macarons
Delicate French macarons with a crisp shell and chewy interior, filled with a luscious pumpkin spice ganache. The perfect bite-sized treat for autumn!
Equipment
- - Kitchen scale
- - Food processor
- - Stand mixer
- - Piping bags
- - Baking sheets
- - Parchment paper or silicone mats
Ingredients
- - 200g almond flour
- - 200g powdered sugar
- - 1 tsp pumpkin pie spice
- - 150g egg whites about 4 large eggs, room temperature
- - 200g granulated sugar
- - 1/4 tsp cream of tartar
- - Orange gel food coloring optional
- - 200g white chocolate chopped
- - 100g heavy cream
- - 50g pumpkin puree
- - 1/2 tsp pumpkin pie spice
Instructions
- Sift together almond flour, powdered sugar, and pumpkin pie spice. Set aside.
- In a clean, dry bowl, whip egg whites with cream of tartar until foamy. Gradually add granulated sugar and whip to stiff peaks. Add food coloring if desired.
- Fold dry ingredients into meringue until batter flows like lava.
- Pipe 1.5-inch circles onto prepared baking sheets. Tap sheets to release air bubbles.
- Let shells rest for 30-60 minutes until they form a skin.
- Preheat oven to 300°F (150°C). Bake for 15-18 minutes, rotating halfway through.
- Cool completely on the baking sheets.
- For the filling, heat cream and pour over white chocolate. Let sit for 2 minutes, then stir until smooth. Add pumpkin puree and spices. Chill until firm.
- Pipe filling onto half the shells and sandwich with remaining shells.
- Refrigerate for 24 hours before serving for best flavor and texture.
Notes
- Use a kitchen scale for the most accurate measurements.
- Macarons are best enjoyed at room temperature.
- For a stronger pumpkin flavor, increase the amount of pumpkin puree in the filling.
- Macarons are best enjoyed at room temperature.
- For a stronger pumpkin flavor, increase the amount of pumpkin puree in the filling.