Pumpkin Spice Macarons
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Pumpkin Spice Macarons made with Pumpkin Spice Ganache and Pumpkin Spice confit in the center. They are the perfect fall dessert. If you like pumpkin then these macarons are for you. You probably already tried my recipe of Pumpkin Spice Latte Macarons and I am sure you will like this one too.
How to make this recipe
- bake macaron shells. I used my basic French meringue recipe for shells and added orange food coloring. I also have an online video lesson on how to make macaron shells using The rest method.
- prepare pumpkin spice ganache.
- make pumpkin spice confit.
- assemble macarons.
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In the plastic cup semi semi-melt white chocolate in the microwave. In the small saucepan over medium heat bring to simmer heavy cream, glucose syrup, and pumpkin spice. Do not boil!
Add hot cream mixture to melted white chocolate in 3 parts, mixing with the spatula all the time. Add pumpkin puree then stir with the spatula and emulsify with a hand blender. Cut butter into small pieces. Add butter and salt to the ganache and emulsify again. Stir with the spatula, making sure there is nothing left on the bottom and the sides of the cup.
Transfer the ganache into a flat container, and cover it with plastic wrap “to contact”. Refrigerate ganache for 6-8 hours or overnight.
How to make Pumpkin Spice Confit
In the small bowl or cup mix sugar with Pectin NH. Set aside. In the small saucepan warm up pumpkin puree. Drizzle the sugar mixture and mix with the whisk. Add pumpkin spice and bring to a boil. After boiling for 20-30 seconds, turn the heat off and add citric acid. Transfer to a plastic bag and let it cool on the countertop, then refrigerate until used.
How to assemble
Pair macaron shells of similar size and place them on the parchment paper or cooling rock. Pipe ganache on one flat side of macaron shell then pipe pumpkin spice confit in the center of the ganache. Sandwich the macaron with another shell and press lightly. Make sure the ganache is not coming out from the sides of the macarons. Place filled macrons into an air-tight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them. Happy Baking!
Expert Tips
- Make sure you are using pumpkin puree and not pumpkin pie filling. They are two different things.
- I used canned pumpkin puree for this recipe. If you are using homemade, make sure it is not very liquid, as this will affect the consistency of the ganache.
- Use good quality white chocolate.
- When you have everything ready (macaron shells, ganache, and confit), only then assemble macarons.
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If you make these Pumpkin Spice 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 Spice Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 small sauce pan
- 1 spatula
- 1 whisk
- 1 immersion blender
Ingredients
Pumpkin Spice Ganache
- 200 gr White chocolate 32%-34%
- 60 gr Heavy Cream
- 15 gr Glucose Syrup
- 50 gr Pumpkin Puree
- 28 gr Unsalted butter 2 Tbsp
- 3 gr Pumpkin Spice 1/2 tsp
- 2 gr Salt 1/4 tsp
Pumpkin Spice Confit
- 50 gr White Granulated Sugar
- 6 gr Pectin NH
- 150 gr Pumpkin Puree
- ½ tsp Pumpkin Spice
- ¼ tsp Citric Acid
Macaron Shells
- 100 gr Egg whites room temperature (from 3 large eggs)
- 100 gr White Granulated Sugar 1/2 cup
- 125 gr Almond flour 1 cup
- 150 gr Powdered sugar 1 1/4 cup
Instructions
How to make Pumpkin Spice Ganache
- In the plastic cup semi melt white chocolate in the microwave.
- In the small saucepan aver medium heat bring to simmer heavy cream, glucose syrup and pumpkin spice. Do not boil!
- Add hot cream mixture to melted white chocolate in 3 parts, mixing with the spatula all the time.
- Add pumpkin puree then stir with the spatula and emulsify with hand blender.
- Cut butter to small pieces. Add butter and salt to ganache and emulsify again. Stir with the spatula, make sure there is nothing left on the bottom and the sides of the cup.
- Transfer ganache into flat container, cover with plastic wrap "to contact". Refrigerate ganache for 6-8 hours or overnight.
How to make Pumpkin Spice Confit
- In the small bowl or cup mix sugar with Pectin NH. Set aside.
- In the small sauce pan warm up pumpkin puree. Drizzle sugar mixture and mix with the whisk. Add pumpkin spice and bring to boil.
- After boiling for 20-30 seconds, turn heat off and add citric acid. Transfer to plastic bag and let it cool on the counter top, then refrigerate until use.
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 red 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.
How to assemble Pumpkin Spice Macarons
- Pipe ganache on one flat side of macaron shell then pipe pumpkin spice confit in the center of the ganache.
- Sandwich macaron with another shells and press lightly. Make sure ganache is not coming out from the sides of macarons.
- Place filled macrons into air-tight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them. Happy Baking!