Donut Macarons
These Donut Macarons are covered with pumpkin spice sugar and filled with spiced ganache.
Servings: 20 macarons
Calories: 188kcal
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.
- Add egg whites to a dry and clean mixing bowl of a stand mixer. Whisk on low speed.
- 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.
- 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.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every five folds.
- The batter is ready when it flows fast from the spatula.
- Transfer the batter to the pipping bag with a round tip.
- 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 piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.
- 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.
- 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.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- 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 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
Serving: 1macaron | Calories: 188kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 24mg | Potassium: 59mg | Fiber: 1g | Sugar: 21g | Vitamin A: 79IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 0.4mg
