Pumpkin Spice Latte Macarons
These Pumpkin Spice Latte Macarons are loaded with pumpkin spice in the shells and espresso with pumpkin in the filling.
Servings: 30 macarons
Calories: 124kcal
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 rabber spatula
- 1 pastry bag
- 1 round pipping tip
- 2 baking mat
- 2 baking sheet pan
Ingredients
Pumpkin Spice Latte Ganache
- 220 gr white chocolate
- 110 gr pumpkin puree
- 80 gr heavy cream
- 15 gr glucose syrup
- 55 gr unsalted butter room temperature
- 5 gr espresso powder
Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites room temperature
- 105 gr white granulated sugar
- 3 gr pumpkin spice
Instructions
How to Make Pumpkin Spice Latte Ganache
- Semi-melt white chocolate in the microwave.
- In a small saucepan , bring to a simmer (do not boil) heavy cream, glucose syrup, and espresso powder.
- Pour the hot mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula each time. You'll need to do this fast and press down.
- Add pumpkin puree and emulsify with a hand blender.
- Cut unsalted butter (room temperature) into small pieces and add to the ganache. Emulsify with a hand blender.
- Transfer ganache to a 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 a piping bag with a round piping tip and fill macarons.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour, powdered sugar, and pumpkin spice. 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 food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients to the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven at 300°F (150oC) 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 a baking sheet pan. Once cooled, completely remove the shells from the baking mat and pair them with shells of similar sizes.
Video
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 124kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 26mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 658IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.3mg
