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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. If you like Pumpkin Spice Latte, you will love these macarons!

pumpkin spice latte macarons

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How to make Pumpkin Spice Latte Macarons

  • Bake macaron shells first. For recipes and instrustions check here. I also have online video lesson how to make macarons shells using NO rest method. I added ½ teaspoon pumpkin spice into 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. Color and taste of macarons shells came out just exactly how I wanted. 
  • Make pumpkin spice latte ganache. Use good quality white chocolate.
  • Assemble Macarons.

Tip from Marina: you can add orange food coloring into shells. 

Ingredients for Pumpkin Spice Ganache

Can I substitute pumpkin puree for pumpkin pie filling?

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. 

How to make Pumpkin Spice Latte ganache

Instructions:

  • Semi melt white chocolate in the microwave or use double boiler method.
  • In a small pot bring to simmer (do not boil) heavy cream, glucose syrup and espresso powder.
  • Pour the hot mixture over chocolate in 3 parts, mixing always with the help of a rubber spatula, you must do this fast and pressing down. 
  • Add pumpkin puree (room temperature) and emulsify with hand blender. 
  • Cut unsalted butter (room temperature) into small pieces and add to the ganache. Emulsify with 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 pipping bag with round pipping tip and fill macarons. 

Can I freeze macarons filled with Pumpkin Spice latte ganache? 

Yes, you can freeze macarons for 5-6 month in air-tight container with this ganache. Defrost macarons through the refregerator for a few hours of overnight. Take macarons out of the freezer and place them into the fridge, keeping in the same container they were frozen in. Do not defrost macarons in the microwave to speed up process. This do not work with macarons. Macarons are very delicate dessert and requared time to make, mature and defrost. But they are worth every minute.

pumpkin spice latte macarons

If you make these Pumpkin Spice Latte macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

pumpkin spice latte macarons
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5 from 5 votes

Pumpkin Spice Latte Macarons

These Pumpkin spice latte macarons are loaded with pumpkin spice in the shells and expresso with pumpkin in the filling.
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 8 hours 45 minutes
Servings 24 macarons
Calories 30kcal
Author Marina of www.everythingmarina.com

Equipment

  • 1 emulsify blender
  • 1 stand mixer or electric hand mixer
  • 1 rabber spatula
  • 1 pipping bag
  • 1 round pipping tip

Ingredients

Pumpkin Spice Latte Ganache

  • 220 gr white chocolate 33-34% 
  • 115 gr organic pumpkin puree 
  • 85 gr heavy cream
  • 20 gr glucose syrup 
  • 55 gr unsalted butter room temperature
  • 5 gr (½ -1 teaspoon) espresso powder

Macaron Shells

  • 120 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 Spice Latte Ganache

  • Semi melt white chocolate in the microwave. 
  • In a small pot bring to simmer (do not boil) heavy cream, glucose syrup and espresso powder.
  • Pour the hot mixture over chocolate in 3 parts, mixing always with the help of a rubber spatula,you must do this fast and pressing down. 
  • Add pumpkin puree (room temperature) and emulsify with hand blender. 
  • Cut unsalted butter (room temperature) into small pieces and add to the ganache. Emulsify with 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 pipping bag with round pipping tip and 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 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 275F (134C) 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. 

Nutrition

Serving: 1macaron | Calories: 30kcal

8 Comments

      1. 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!

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