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. 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.
- Coffee: Espresso powder. Can be replaced with instant coffee.
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not “age” egg whites.
- Food coloring: Gel food coloring. Make sure to use water-based colors.
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 with a rubber spatula each time. 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.
How to Make Pumpkin Spice Latte Macarons
Prepare baking mats and baking sheet pans. Measure all ingredients using a digital kitchen scale. Place the large pastry bag with a round pipping tip in the tall cup or jar.
Sift almond flour, powdered sugar, and pumpkin spice powder. You can sift once or twice. Sift out any large pieces of almond flour.
Make the French meringue. Beat egg whites on medium speed until foamy. Gradually add the granulated sugar, one spoonful at a time. Continue whipping until the meringue forms stiff, glossy peaks. Add orange and yellow food coloring.
Add dry ingredients to the French meringue. Switch to the paddle attachment and pulse a few times.
Continue folding the batter (macaronage) with the spatula, scraping around the bowl. Stop when the batter flows like thick lava and falls from the spatula in a continuous ribbon.
Transfer about half of the macaronage into a separate bowl and add brown food coloring. Continue folding the batter.
The ribbon should slowly blend back into the batter. Do not overmix the batter!
Transfer the batter to the prepared pastry bag. Pipe 1.5-inch circles onto a baking mat. Hold the bag straight. Move the baking mat onto a prepared sheet pan. Tap the tray firmly against the counter a few times to release trapped air bubbles. You can also “make a wave” with the baking mat instead. Pop visible bubbles with a toothpick.
How to Bake Macarons
Leave the piped macarons at room temperature for 15-30 minutes, or until the surface feels dry to a light touch and the batter doesn’t stick to your finger. Resting time depends on humidity. You can also use my no-rest method recipe to make macaron shells.
Preheat the oven to 300OF (150oC). Bake one tray at a time for about 12-14 minutes, depending on your oven and shell size. The shells are ready when the tops feel set and do not wobble when gently nudged. Cool completely before removing them from the mat.
How to Assemble Macarons
Pair baked macaron shells with similar sizes. Transfer ganache into a pastry bag with a round tip.
Pipe ganache onto half of the shells.
Sandwich with the remaining shells and press lightly. Make sure there is no ganache coming from the sides of the macaron.
Expert Tips
- Measure all ingredients using a kitchen scale.
- Avoid grease in the mixing bowl. Even a small amount can prevent the egg whites from whipping properly.
- Use good-quality chocolate for the ganache.
- Do not overmix or undermine. Under-mixed batter produces peaks; overmixed batter spreads too much.
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 airtight container for 2-3 days.
Yes, you can freeze macarons for 5-6 months in an airtight 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.
Common Macaron Problems
Why are my macarons cracking? Cracked shells can be caused by trapped air bubbles, overwhipped meringue, or an oven temperature that is too high.
Why are my macarons hollow? Hollow shells can result from an overly stiff meringue, incorrect macaronage, or baking temperature. Properly mixing the batter and finding the right oven temperature for your particular oven are key.
Why don’t my macarons have feet? This can happen if the batter is overmixed, the meringue wasn’t whipped enough, or the shells weren’t rested properly. Oven temperature can also affect the development of feet.
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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
- 2 baking mat
- 2 baking sheet pan
Ingredients
Pumpkin Spice Latte Ganache
- 220 gr white chocolate
- 110 gr pumpkin puree
- 80 gr heavy cream
- 15 gr glucose syrup
- 55 gr unsalted butter room temperature
- 5 gr espresso powder
Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites room temperature
- 105 gr white granulated sugar
- 3 gr pumpkin spice
Instructions
How to Make Pumpkin Spice Latte Ganache
- Semi-melt white chocolate in the microwave.
- In a small saucepan , 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 each time. You'll need to do this fast and press down.
- Add pumpkin puree 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 ganache to a 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, 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 at 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 on a baking sheet pan. Once cooled, completely remove the shells from the baking mat and pair them with shells of 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!