Pumpkin Pie Macarons
These Pumpkin Pie Macarons are filled with Pumpkin ganache and decorated with meringue cookies.
Servings: 30 macarons
Calories: 157kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 saucepan
- 1 spatula
Ingredients
Pumpkin Ganache
- 300 gr white chocolate
- 75 ml heavy cream
- 25 gr pumpkin puree
- 20 gr glucose syrup
- 28 gr unsalted butter
- 2 gr salt
Meringue Cookies
- 100 gr egg whites room temperature
- 180 gr white granulated sugar
- 2 gr cream of tartar
- 20 gr sifted powdered sugar
Macaron 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 Pumpkin Ganache
- In the small saucepan, warm up heavy cream, pumpkin puree, and glucose syrup.
- Semi-melt white chocolate in the microwave or using the double boiler method.
- Add the hot mixture into the melted chocolate in 3 parts, mixing with the spatula all the whole time. Do it quickly and press down.
- Emulsify with a hand blender.
- Add butter and salt, and then emulsify again.
- Transfer ganache into a flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours or overnight. Let the ganache come to room temperature before transferring to a piping bag. Check the consistency of the ganache by pressing down with your fingers.
How to Make Meringue Cookies
- In the bowl of a stand mixer with a whisk attachment, add egg whites. Start whipping on low speed. When the egg whites are foamy, add the sugar and cream of tartar. Make a French Meringue.
- Add sifted powdered sugar and whisk again for about 30 seconds. Transfer meringue to a piping bag with a piping tip.
- Pipe meringue on a prepared baking mat. Use different piping tips.
- Bake cookies at 220oF (100oC) for 60-90 minutes. Do not open the oven. Cool meringue cookies at room temperature, then transfer to an airtight container.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- 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. 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 a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top a baking sheet pan with pipped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch them.
- Bake macaron shells in the preheated oven to 300oF for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat on the baking sheet pan. When the shells are cooled completely, remove them from the baking mat and pair them with shells of a similar size.
Notes
These macarons are the perfect dessert that can be made "ahead of time". You can bake macaron shells and meringue cookies a day or two ahead. Ganache can also be made a day before assembling macarons.
Use melted white chocolate to secure meringue cookies on macarons. I usually do that after placing them in the box or on a plate.
Nutrition
Serving: 1macaron | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 48mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.2mg
