Pumpkin Pie Macarons
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These Pumpkin Pie Macarons are filled with Pumpkin ganache and decorated with meringue cookies. They are 100% gluten-free. The best part of this dessert is that preparation can be done a few days before serving. They are perfect for Thanksgiving or other holidays.
How to make this recipe
- Bake macaron shells. I used my basic French Meringue recipe. I also have an online video lesson on how to make macaron shells using The No rest method. This recipe may work better for your climate. I like The rest method as it saves so much time (no resting macaron shells, just pipe and bake).
- Prepare Pumpkin ganache.
- Make Meringue cookies.
- Assemble macarons.
How to make Pumpkin Ganache
In the small saucepan warm up heavy cream, pumpkin puree, and glucose syrup. Semi-melt white chocolate in the microwave or using the double boiler method. Add hot mixture into melted chocolate in 3 parts, mixing with the spatula all the time. Do it fast and pressing down. Emulsify with a hand blender. Add butter and salt and then emulsify again. Transfer the ganache into a flat container and cover it with plastic wrap “to contact”. Refrigerate ganache for 6-8 hours or overnight. Let the ganache come to room temperature before transferring it to a pastry bag. Check the consistency of the ganache by pressing down with your fingers.
How to make meringue cookies
In the bowl of a stand mixer with a whisk attachment add egg whites. Start whipping on low speed. When egg whites become foamy start adding sugar and cream of tartar. Make a French Meringue. Add sifted powdered sugar and whisk again for about 30 seconds. Transfer the meringue to a pastry bag with a round pipping tip.
Tip from Marina: use a coupler for the pastry bag. This will give you the option to change piping tips.
Pipe meringue on the prepared baking mat. Bake cookies at 220oF (100oC) for 60-90 minutes. Do not open the oven. Cool meringue cookies at room temperature, then transfer to an air-tight container.
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How to assemble
Make sure you have everything ready before filing macarons. Transfer ganache into pastry bags with round tips. Pair macaron shells with a similar size and lay on the table or baking tray. Pipe ganache on one flat side of the macaron shell and then sandwich with another macaron shell. Press lightly, make sure there is no ganache coming out from the sides. Repeat with other shells. Place filled macarons in an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them. When you are ready to serve macarons, decorate them with meringue cookies to look like a pie. I like to use melted chocolate to stick meringue cookies to the macarons. Place meringue cookies on the sides or top of macarons.
Expert Tips
- These macarons are the perfect dessert that can be made “ahead of time”. You can bake macaron shells and meringue cookies a day or two ahead. Ganache also can be made a day before assembling macarons.
- Use melted white chocolate to secure meringue cookies on macarons. I usually do that after placing it in the box or plate.
- You can add pumpkin spice to the ganache or the shells. You can also drizzle pipped shells with pumpkin spice.
- I would not recommend “maturing” macarons in the fridge decorated with meringue cookies, as meringue cookies may become soggy. It is always better to decorate before serving or packaging macarons.
If you make these Pumpkin Pie Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe Card
Pumpkin Pie Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 saucepan
- 1 spatula
Ingredients
Pumpkin Ganache
- 300 gr white chocolate
- 75 ml heavy cream
- 25 gr pumpkin puree
- 20 gr glucose syrup
- 28 gr unsalted butter
- 2 gr salt
Meringue Cookies
- 100 gr egg whites room temperature
- 180 gr white granulated sugar
- 2 gr cream of tartar
- 20 gr sifted powdered sugar
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 Ganache
- In the small saucepan warm up heavy cream, pumpkin puree and glucose syrup.
- Semi melt white chocolate in the microwave or using double boiler method.
- Add hot mixture into melted chocolate in 3 parts, mixing with the spatula all the time. Do it fast and pressing down.
- Emulsify with hand blender.
- Add butter and salt and then emulsify again.
- Transfer ganache into flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours or overnight. Let ganache become to room temperature before transferring to pipping bag. Check consistency of the ganache by pressing down with fingers.
How to make Meringue Cookies
- In the bowl of stand mixer with whisk attachment add egg whites. Start whipping on low speed. When egg whites become foamy start adding sugar and cream of tartar. Make a French Meringue.
- Add sifted powdered sugar and whisk again for about 30 seconds. Transfer meringue to pippin bag with pipping tip.
- Pipe meringue on prepared baking mat. Use different pipping tips.
- Bake cookies at 220oF (100oC) for 60-90 minutes. Do not open oven. Cool meringue cookies at room temperature, then transfer to air-tight container.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add orange food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275oF (134oC) 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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.