Pumpkin Pie Macarons
Delicate macarons with spiced pumpkin-pie-inspired filling—a refined, fall-flavored twist on the classic macaron.
Equipment
- Stand mixer or hand mixer
- Mixing Bowls
- Piping bag with round tip
- Baking sheets lined with silicone mat or parchment paper
- Wire rack
Ingredients
Spiced Macaron Shells
- 135 g powdered sugar
- 135 g almond flour
- ¼ tsp pumpkin pie spice
- 133 g egg whites about 4 eggs, room temperature
- 133 g granulated sugar
- dash orange gel color (optional)
Pumpkin Pie Ganache Filling
- 6 oz pumpkin puree
- 2 oz dark brown sugar
- ½ tsp pumpkin pie spice
- 2 oz heavy cream
- 6 oz white chocolate, chopped
- 1 Tbsp corn syrup
Instructions
- Preheat oven to 290°F. Prepare baking sheets with silicone mats or parchment and fit piping bag with round tip.
- Pulse powdered sugar, almond flour, and pumpkin pie spice; sift and discard any large bits.
- Whip egg whites with granulated sugar (and optional orange color) to stiff peaks using a double-boiler method if desired.
- Fold dry ingredients into meringue until batter flows like lava.
- Pipe ~1" rounds on sheets; tap trays to release air bubbles; rest shells for 30 minutes until dry to touch.
- Bake for about 50 minutes until set; cool completely.
- Meanwhile, make ganache: simmer pumpkin puree, brown sugar, and spice; add heavy cream and bring to bare simmer.
- Pour hot mix over white chocolate and corn syrup; blend until smooth and let cool to room temp.
- Pair macaron shells by size; pipe ganache into centers and gently sandwich together.
- Store in an airtight container in fridge; bring to room temperature before serving.
Notes
Let filled macarons mature in the fridge for several hours or overnight for better texture. Freeze for longer storage; thaw before serving.