Pumpkin Spice Macarons

5 from 2 votes

Pumpkin Spice Macarons made with Pumpkin Spice Ganache and Pumpkin Spice confit in the center. They are the perfect fall dessert.

Prep Time45

Cook Time15

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 118kcal

In a plastic cup, semi-melt white chocolate in the microwave.
In the small saucepan over medium heat, bring to a simmer heavy cream, glucose syrup, and pumpkin spice. Do not boil!
Add the hot cream mixture to the melted white chocolate in 3 parts, mixing with the spatula all the time.
Add pumpkin puree, stir with the spatula, and emulsify with a hand blender.
Cut butter into small pieces. Add butter and salt to the ganache and emulsify again. Stir with the spatula, making sure there is nothing left on the bottom and the sides of the cup.
Transfer the ganache into a flat container and cover it with plastic wrap "to contact." Refrigerate ganache for 6-8 hours or overnight.

In a small bowl or cup, mix sugar with Pectin NH. Set aside.
In the small saucepan, warm up the pumpkin puree. Drizzle the sugar mixture and mix with the whisk. Add pumpkin spice and bring to a boil.
After boiling for 20-30 seconds, turn the heat off and add citric acid. Transfer to a plastic bag and let it cool on the countertop, then refrigerate until used.

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 red food coloring. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
Add dry ingredients and start folding the butter when macaronage drips down from the spatula “like lava,” transfer it into a piping 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^oC) 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.

Pipe ganache on one flat side of the macaron shell, then pipe pumpkin spice confit in the center of the ganache.
Sandwich the macaron with another shell and press lightly. Make sure the ganache is not coming out from the sides of the macarons.
Place filled macrons into an air-tight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them. Happy Baking!

Make sure you are using pumpkin puree and not pumpkin pie filling. They are two different things.

Use good-quality white chocolate.