Pumpkin Spice Latte Macarons
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Do you like Pumpkin Spice Latte? How about macarons with the same flavor? These Pumpkin Spice Latte Macarons are loaded with pumpkin spice in the shells and espresso with pumpkin in the filling. They will melt in your mouth. If you like Pumpkin Spice Latte, you will love these macarons!
Table of Contents
Why You’ll Love This Recipe
- Ganache is smooth, stable, and has an amazing texture. Try also Mango or Strawberry Macarons.
- Macarons are the perfect dessert to make ahead of time and freeze. Check also Christmas Wreath Macarons or Brown Butter Macarons.
- This is the best recipe you can find. Check also Coffee and Mulled Wine Macarons.
Ingredients
- Chocolate: White chocolate 32-34%. Use good-quality chocolate.
- Pumpkin Puree: Make sure you are using puree and pumpkin pie filling.
- Cream: Heavy cream. Do not replace with half and half or milk.
- Glucose Syrup: Can be replaced with inverted sugar or honey.
- Butter: Unsalted butter at room temperature.
- Espresso Powder: Can be replaced with instatnt coffee.
How to Make This Recipe
- Bake macaron shells first. 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. I added ½ teaspoon of pumpkin spice into the almond flour and powdered sugar mixture. I would recommend adding not more than 1 teaspoon. You can also use brown food coloring for macaron shells. The color and taste of the macaron shells came out just exactly how I wanted.
- Make a pumpkin spice latte ganache. Use good-quality white chocolate.
- Assemble Macarons.
Tip from Marina: You can add orange food coloring to shells.
Sift almond flour, powdered sugar, and pumpkin spice.
Pipe macaron shells on the baking mat.
How to Make Pumpkin Spice Latte Ganache
Semi-melt white chocolate in the microwave using 15-second intervals, or use the double-boiler method.
In a small pot, bring to a simmer (do not boil) heavy cream, glucose syrup, and espresso powder.
Pour the hot mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula. You’ll need to do this fast and press down.
Add pumpkin puree (room temperature) and emulsify with a hand blender.
Cut unsalted butter (room temperature) into small pieces and add to the ganache. Emulsify with an immersion blender.
Transfer ganache into a glass container (or any flat surface) and cover with plastic wrap “to contact”. Ganache should set in the refrigerator for 6-8 hours (or overnight). When you’re ready to fill macarons, transfer ganache into a pastry bag with a round piping tip and fill macarons.
Expert Tips
- Measure all ingredients using a kitchen scale.
- The ganache should be at around 94°F/34oC when you add butter.
- Use good-quality chocolate.
Recipe FAQs
No, pumpkin puree and pumpkin pie filling are two different things. Puree is just cooked and pureed pumpkin. Pumpkin Pie filling is flavored with spices (like cinnamon, clove, and ginger) and sweetened.
Store in an air-tight container for 2-3 days.
Yes, you can freeze macarons for 5-6 months in an air-tight container with this ganache. Defrost macarons in the refrigerator for a few hours or overnight. Take macarons out of the freezer and place them into the fridge, keeping them in the same container they were frozen in. Do not defrost macarons in the microwave to speed up the process. This does not work with macarons. Macarons are very delicate desserts and require time to make, mature, and defrost. But they are worth every minute.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
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Recipe
Pumpkin Spice Latte Macarons
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 rabber spatula
- 1 pastry bag
- 1 round pipping tip
Ingredients
Pumpkin Spice Latte Ganache
- 220 gr white chocolate 32-34%
- 110 gr pumpkin puree
- 80 gr heavy cream
- 15 gr glucose syrup
- 55 gr unsalted butter room temperature
- 5 gr espresso powder (½ -1 teaspoon)
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)
- 3 gr pumpkin spice
Instructions
How to Make Pumpkin Spice Latte Ganache
- Semi-melt white chocolate in the microwave.
- In a small pot, bring to a simmer (do not boil) heavy cream, glucose syrup, and espresso powder.
- Pour the hot mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula. You'll need to do this fast and press down.
- Add pumpkin puree (room temperature) and emulsify with a hand blender.
- Cut unsalted butter (room temperature) into small pieces and add to the ganache. Emulsify with a hand blender.
- Transfer to a glass container (or any flat surface) and cover with plastic wrap “to contact”.
- Ganache should set in the refrigerator for 6-8 hours (or overnight).
- Transfer into a piping bag with a round piping tip and fill macarons.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar, and pumpkin spice. 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 to the meringue and start folding in 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 piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (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 them 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.
Fantastic recipe, the macaroons taste exactly like Pumpkin Spice Latte
So happy to hear that! Thank you for sharing!
What piping tip do you use for the ganache?
I use Wilton 1A.
Can I substitute glucose syrup with something else? What is the purpose of glucose?
Glucose syrup helps to keep emulsion together, prevents it from splitting; increases the shelf life of the ganache and makes ganache shiny and glossy. Invert sugar, corn syrup or honey are alternatives, but they are very sweet and thinner than glucose syrup, they will affect the taste and consistency of the ganache. If you do not have glucose syrup now, you can skip it in the recipe. The amount very small and will not affect final result. Hope this will help you. Happy Baking!
Thanks for all the macarons recipes. Definitely I will try the recipe. It looks awesome!!!!!!
I am so happy to hear that! Enjoy!
Hi can i substitute the pumpkin puree with something esle?
No,this recipe is for pumpkin puree only. Ganache will be runny if you use diffrent fruit puree.