Thanksgiving Macarons Box
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Thanksgiving Macarons Box filled with different shaped macarons and decorated with Royal Icing. I wanted to great a guide on Thanksgiving Macarons long time ago, and I finally did. In this post, you can find detailed instructions on how to make each macaron from this box. Printable templates and recipes are included.

Why You’ll Love This Recipe
- These macarons are fun to make and will be perfect for Thanksgiving Dinner.
- The post includes instructions on how to make each macaron from this box. Check also the Christmas Macarons Box and Holiday Christmas Cookies Box.
- Macaron shells are made with the same macaron batter.
Donut Macarons
These Donut Macarons are covered with pumpkin spice sugar and filled with spiced ganache. Download and print the template. Place the template under the baking mat and pipe macarons. Sprinkle Donut Macarons with pumpkin spice sugar. After baking macaron shells, fill them with spiced ganache or American Buttercream.
Here is a printable template for these Donut Macarons.
Pumpkin Shaped Macarons
These Pumpkin Shaped Macarons are filled with Pumpkin Spice Buttercream. They may look like advanced-level macarons, but they are easy to make. I decorated these macarons with almonds for the stem. You can also use pretzels or candy. I made these macarons white by adding a little of violet gel food coloring. You can color in orange if you like or not use food coloring at all.
Download and print the template before making macarons.
Leaf Shaped Macarons
These Leaf Shaped Macarons I made without the template. I filled them with Milk Chocolate Ganache. I used brown food coloring and orange for these macarons. More colors for macarons like these, are more fun in the box.
Fall Wreath Macarons
These macarons are made with Chocolate Macaron Shells and filled with Dark Chocolate Ganache. You can also fill them with Coffee and Bailey’s ganache or Ferrero Rocher. I would say these were my simplest macarons to make and decorate. Any macarons with your favorite filling can be decorated like a Fall Wreath. I picked just a few colors for Royal Icing decor.
Orange Pumpkin Macarons
These Macarons are shaped like pumpkins but from different angles. I used the template from Flowers Macarons, filled them with Pumpkin Spice Ganache, and decorated the top shell with Royal Icing and Chocolate Chips.
Turkey Macarons
These Turkey Macarons are made with chocolate macaron shells and filled with dark chocolate ganache. The printable template was used from Snowman Macarons. They are so much fun to make and a little advanced, but really simple. I have a more detailed video on how to make these macarons on my YouTube Channel.
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If you make this Thanksgiving Macarons Box or any of the macarons from this box, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
More Recipes You’ll Love
Recipe
Donut Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 small saucepan
- 1 immersion blender
- 1 spatula
- 2 baking sheet tray
- 2 baking mat
Ingredients
Pumpkin Spice Ganache
- 300 gr White Chocolate
- 100 gr heavy cream
- 3 gr pumpkin spice powder
Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites at room temperature
- 105 gr white granulated sugar #1
- 10 gr white granulated sugar #2
- 5 gr pumpkin spice powder
Instructions
How to make Pumpkin Spice Ganache
- In the small saucepan, over medium heat, warm up heavy cream and pumpkin spice powder. Do not boil!
- Semimelt white chocolate in the microwave or use the double boiler method.
- Add heavy cream mixture to the melted chocolate in 3 parts, mixing with the spatula all the time.
- Emulsify the ganache with an immersion blender.
- Transfer the ganache to a flat container and cover with plastic wrap "to contact.
- Refrigerate ganache for 6-8 hours.
- Check the ganache for pipping consistency by pressing with your fingers.
How to make Macaron Shells
- Download and print the template.
- Line two baking sheet trays with a baking mat. ย
- Add egg whites to a dry and clean mixing bowl of stand mixer. Whisk on low speed.ย
- Start adding sugar #1 in a few parts.
- After that, change the speed in the mixer to medium and set up the timer for 15 min.ย
- Add food coloring. I used orange and brown food coloring.
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- When you have 5 min left on the timer, change the speed in the mixer to medium-high and continue whipping.ย
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every five folds.ย
- The batter is ready when it flows fast from the spatula.ย
- Transfer the batter to the pipping bag with a round tip.ย
- Place the template under the baking mat.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell.ย
- Lightly top the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.ย
- In the small bowl, mix sugar #2 and pumpkin spice powder.
- Sprinkle Donut Macarons with a spiced sugar mixture.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.ย
- Preheat oven to 300oF (150oC).
- Bake macaron shells in the preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.ย
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.ย
- Pair macaron shells with similar sizes before filling them.
How to Assemble Macarons
- Transfer the ganache into a pippin bag with a large round tip.
- Pipe ganache on one flat side of the macaron shell and sandwich with another macaron shell. Press lightly, but make sure there is no ganache coming out from the sides of the macaron.
- Place filled macarons in an airtight container container and refrigerate for 12-24 hours. Macarons need to "mature" before you can enjoy them!
Notes
- Measure all ingredients correctly using a digital kitchen scale.
- Print the template and read the recipe instructions before making this recipe.
Nutrition
Pumpkin Shaped Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bags
- 1 round piping tip
Ingredients
Pumpkin Spice Buttercream
- ยฝ cup unsalted butter room temperature 1 stick
- 2 cups sifted powdered sugar
- 1 teaspoon pumpkin spice powder
- ยฝ teaspoon salt
- 1 teaspoon milk or heavy cream optional
Macarons 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 Macaron Shells
- Download and print the template.ย Place it under the baking mat. ย
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.ย
- 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.ย ย
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.ย
- Add dry ingredients into the meringue and start folding the butter.ย The batter is ready when you can make a figure 8 with a spatula or it flows โlike lavaโ.ย
- Transfer macaronage into a pastry bag with a round tip.ย
- Pipe macaron shells on the baking mat.ย
- Let shells rest on the countertop until no batter sticks to your finger when you touch it.ย
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.ย
- Remove baked macaron shells from the oven and let it 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.
Pumpkin Spice Buttercream
- In the mixing bowl, beat unsalted butter for a few seconds.
- Add powdered sugar and mix until well combined and smooth.
- Add pumpkin spice powder and salt. Mix buttercream again until well combined.
- Add milk or heavy cream as needed to thin the buttercream.
How to assemble macarons
- When you are ready to fill macarons, match each macaron shell with another shell of similar size and shape.
- Pipe the buttercream into the center of one macaron shell and top with the other shell. For the stem of these macarons, I used almonds.ย
Notes
Nutrition
Turkey Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 immersion blender
- 1 spatula
Ingredients
Chocolate Macaron Shells
- 125 gr almond flour (1 cup)
- 125 gr powdered sugar (1 cup)
- 15 gr cocoa powder (2 Tbsp)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Dark Chocolate Ganache
- 200 gr Dark Chocolate
- 200 ml heavy cream
- 15 gr glucose syrup
- 28 gr butter
- 2 gr salt
Royal Icing
- 125 gr powdered sugar
- 17 gr meringue powder
- 30 gr warm water
- 1 gr orange gel food coloring
- 1 gr red gel food coloring
- 1 gr yellow gel food coloring
- 1 gr brown gel food coloring
Instructions
How to make Chocolate Macaron Shells
- Download and print the template.ย
- In the mixing bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.ย
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking at a low speed. Start adding sugar one tablespoon at a time.ย Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.ย
- Add dry ingredients into the meringue and start folding the butter.ย The batter is ready when you can make a figure 8 with a spatula, or it flows โlike lava.โย
- Transfer macaronage into a pastry bag with a round tip.ย
- Place the template under the baking mat. Pipe macaron shells on the baking mat.ย
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.ย
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.ย
- Remove baked macaron shells from the oven and let it 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.ย
How to make Dark Chocolate Ganache
- In a small saucepan, add heavy cream and glucose syrup. Over medium heat, bring mixture to boil, but do not boil.
- Add the hot cream mixture to the dark chocolate and let it sit for a few minutes.
- Add salt and emulsify with the immersion blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact."
- Refrigerate the ganache. Before filling the macaron shell, check for piping consistency by pressing with the fingers.
- When you are ready to fill the macarons, transfer the ganache into a piping bag with a round tip and fill the macarons.
How to make Royal Icing
- In the mixing bowl, sift powdered sugar and meringue powder.
- Add warm water and beat on low speed for a few minutes. Check the consistency of the icing. If the icing is too stiff, add more water. If the icing is too thin, add powdered sugar.
- Add gel food coloring and mix well. Transfer colored icing into a pipping bag.