Pumpkin Spice Macarons
Easy pumpkin spice macaron recipe with real pumpkin purée and a white chocolate ganache filling (without added sugar in the ganache). The best French macaron flavour for fall, Halloween or Thanksgiving and gluten free.
Equipment
- Piping bag reusable silicone (40cm/16')
- plain tip (8-10mm/¾-½')
- 3 flat baking sheets lined with baking parchment or silicone mat
Ingredients
Pumpkin Spice Macaron Filling
- 150 g (5½oz) white chocolate Ivoire 35%
- 100 g (3½oz) heavy cream (30-35% fat) (crème fleurette in France)
- 75 g (3oz) pumpkin purée see NOTES* to roast from scratch
- 1½ teaspoon pumpkin spice or 4 épices*
Pumpkin Spice Macarons (shells)
- 100 g egg whites (from about 3 large eggs) room temperature
- 65 g caster/superfine sugar
- 120 g ground almonds (almond flour)
- 180 g powdered sugar
- pinch orange (red/yellow) powdered food colouring optional
- ¼ teaspoon pumpkin spice
Instructions
Pumpkin Spice Ganache Filling
- Heat the cream with the spices in a saucepan until nearly boiling, then melt in the white chocolate. As soon as the chocolate melts, take off the heat and add the pumpkin purée (or chopped roasted pumpkin). Blend for 1 minute using a hand mixer until smooth.Set aside to cool for about 2 hours at room temperature (or chill if too warm).
Pumpkin Spice Macaron Shells
- Line 2 flat trays with parchment or a mat. Sift the almond flour with the icing sugar and discard any coarse bits.
- Whisk the egg whites to a foam, then add the caster sugar gradually, whisking well to a firm, glossy meringue. Add the optional powdered colouring and spice towards the end of mixing.
- Fold in the almond mixture, then press the batter against the side of the bowl until it falls in a smooth, unbroken ribbon that settles within 10–15 seconds.
- Pipe 2.5 cm (1”) rounds in staggered rows. Rap the tray and pop any bubbles. Rest for 30–60 minutes, until dry to a light touch. Preheat oven to 150°C/300°F.
- Bake in the centre of the oven, one tray at a time, for about 15 minutes. Open door after 8 minutes. They’re done when the tops don’t move on their feet. Cool completely before lifting.
Assembly
- Marry up the macaron shells in pairs on the baking paper, one row flat side up and one row flat side down.
- Stir the pumpkin ganache filling until smooth and manageable and transfer to the piping bag. Pipe onto the upturned shells then place its partner on top, using a circular motion to squash (get it?) the shell down on the filling.Place them in an airtight box and chill in the fridge to mature for 24 hours.
Notes
Weights/Measures: please note that exceptionally I do not give cups in my macaron recipes, as macarons are precise. For consistent successful results, use kitchen scales to measure out all ingredients by weight, not volume.
Baking Paper: Use good quality baking parchment. I find silicone mats are not as good for making macarons rise - see my macaron silicone mat review.
Pumpkin Purée: either use canned pure pumpkin (not pumpkin pie filling) or roast a pumpkin slice in the oven (same temperature as above) for 30 minutes, remove seeds and weigh it out (about ⅓ cup). We want as much pumpkin to taste but not too much that will make the filling too dry.
Pumpkin Spice: mainly ground cinnamon with ginger, nutmeg, and cloves or allspice.
The closest in France is '4-épices' with cloves rather than allspice. Macaron Shells: New to macarons, or want to see what the meringue, batter and rested shells should look like? Follow the step-by-step photos in my Beginner French Macaron Recipe, then come back here for the filling
The closest in France is '4-épices' with cloves rather than allspice. Macaron Shells: New to macarons, or want to see what the meringue, batter and rested shells should look like? Follow the step-by-step photos in my Beginner French Macaron Recipe, then come back here for the filling
Nutrition
Calories: 82kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 10mgPotassium: 25mgFiber: 0.4gSugar: 10gVitamin A: 377IUVitamin C: 0.2mgCalcium: 19mgIron: 0.2mg
Tried this recipe?Let us know how it was!