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: 125kcal
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 rabber spatula
- 1 pastry bag
- 1 round pipping tip
Ingredients
Pumpkin Spice Latte Ganache
- 220 gr white chocolate 32-34%
- 110 gr pumpkin puree
- 80 gr heavy cream
- 15 gr glucose syrup
- 55 gr unsalted butter room temperature
- 5 gr espresso powder (½ -1 teaspoon)
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)
- 3 gr pumpkin spice
Instructions
How to Make Pumpkin Spice Latte Ganache
- Semi-melt white chocolate in the microwave.
- In a small pot, 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. You'll need to do this fast and press down.
- Add pumpkin puree (room temperature) 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 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 a piping bag with a round piping tip and fill macarons.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and 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 to 275°F (134 °C) -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 with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 125kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 26mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 686IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.2mg
