Pumpkin Spice Latte Macarons
These Pumpkin spice latte macarons are loaded with pumpkin spice in the shells and expresso with pumpkin in the filling.
Servings 24 macarons
Calories 30kcal
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 275o F (134o C) 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