Pumpkin Cheesecake Macarons
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Pumpkin Cheesecake Macarons made with pumpkin cheesecake ganache and topped with gluten-free pumpkin spice crumbs. These macarons are like little pumpkin cheesecakes that will melt in your mouth. If you like cheesecake then you will love these macarons. This is the perfect fall dessert.
Why You’ll love this recipe
- This ganache stabilizes fast. Check also Blueberry Cheesecake Macarons.
- If you love pumpkin flavor then this recipe is for you.
- These macarons are so delicious like my chocolate and strawberry cheesecake.
How to make this recipe
- Bake macaron shells. I used a basic French Meringue recipe. Check also my video lesson with No rest method to make macaron shells. I am sure you will be impressed!
- Prepare pumpkin cheesecake ganache. This ganache is stabilizing fast. No need to wait overnight.
- Bake pumpkin spice crumbs.
- Assemble Pumpkin Cheesecake macarons. Macaron shells and crumbs can be baked a few days in advance. This makes it easier to assemble macarons when you are ready.
Ingredients note
- Pumpkin puree. Make sure you are using pumpkin puree and not pumpkin pie filling for this recipe.
- Glucose syrup. You can also use inverted sugar or honey for this recipe.
- White chocolate. Use good quality white chocolate like Valrhona, Callebaut, or Cacao Barry.
- Cream cheese. For this recipe, I used Philadelphia Cream cheese at room temperature.
How to make Pumpkin Cheesecake Ganache
In the small saucepan, bring to boil pumpkin puree and glucose syrup. Melt white chocolate in the microwave or using the double boiler method.
Pour the hot puree mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula, fast, and pressing down. Add cream cheese and emulsify with an immersion blender. Transfer to a flat container and cover with plastic wrap “to contact.” Let the ganache set in the refrigerator for 3-4 hours. This ganache is stabilizing fast. As soon as you have pipping consistency, you can fill macarons.
Tip from Marina: Cream cheese should be at room temperature or ganache will be difficult to emulsify with the hand blender.
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How to assemble macarons
When you have macaron shells, pumpkin spice crumbs, and pumpkin cheesecake ganache ready, only then assemble Pumpkin Cheesecake macarons. Transfer the ganache into a pastry bag with a round pipping tip. I used a Wilton 1A pipping tip. Pipe ganache onto the bottom side of one macaron shell. Top with pumpkin spice crumbs and sandwich together with another macaron shell. You can also roll one side of macaron in the crumbs to cover the ganache.
Recipe FAQs
Store Pumpkin Cheesecake Macarons in an airtight container in the fridge for 3 days.
You can freeze filled macarons in an airtight container for up to 6 months. Defrosting macarons should be done through the fridge.
There can be many reasons for this: unstable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Pumpkin Cheesecake Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Pumpkin Cheesecake Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 kitchen scale
- 1 immersion blender
- 1 spatula
Ingredients
Pumpkin Cheesecake Ganache
- 150 gr pumpkin puree
- 30 gr glucose syrup
- 300 gr white chocolate
- 50 gr cream cheese room temperature
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
Instructions
How to make Pumpkin Cheesecake Ganache
- In the small sauce pan bring to boil pumpkin puree and glucose syrup.
- Melt white chocolate in the microwave or using double boiler method.
- Pour the hot puree mixture over the chocolate in 3 parts, mixing always with the help of rubber spatula, fast and pressing down.
- Add cream cheese and emulsify with hand blender.
- Transfer to a flat container and cover with plastic wrap "to contact".
- Let ganache set in the refregirator for 3-4 hours. This ganache is stabilizing fast. As soon as you have pipping consistency, you can fill macarons.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.