Pumpkin Spice Macarons
Detailed recipe how to make the macaron shells using French meringue with a ganache filling for pumpkin spice macarons. Made with real pumpkin purée and spices, they are not too sweet as the ganache contains no added sugar to enjoy the flavours of French Autumn and Winter.
Equipment
- kitchen scales, large flexible spatula, pâtisserie scraper, electric whisk
- 40cm/16 inch piping bag with a plain tip 8-10mm/3/8 inch
- 3 flat baking sheets lined with baking parchment
Ingredients
Pumpkin Spice Macaron Filling (make before the shells)
- 150 g (5½oz) white chocolate Ivoire 35%
- 100 g (3½oz) heavy cream (30% 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)
- 120 g (4oz) egg whites (from about 3 large eggs) aged for 2-3 days in fridge, brought to room temperature
- 75 g (3oz) caster/superfine sugar
- 140 g (5oz) ground almonds (almond flour)
- 210 g (7½oz) icing/confectioner's 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
- First weigh out the egg whites at room temperature in a large mixing bowl. Sift the ground almonds with the icing sugar using a medium sieve in another large bowl. Discard any large, coarse almond pieces and stir well together.
- Whisk the egg whites well (with an electric whisk) to glossy firm peaks adding the caster sugar gradually (Tip: ensure the bowl and whisk are perfectly clean. Any trace of fat, yolk or soap will affect its success.) Add the optional powdered colouring towards the end of mixing, and continue to mix until well incorporated, thick and glossy. The whites should be quite firm; don't be afraid to beat them well.
- Incorporate the beaten whites into the dry ingredients using a large flexible spatula. The batter will be a bit thick and clumpy at this point but mix well until well incorporated (no need to fold).Then when mixed together, press down well using a scraper, going back and forward to press out the oxygen from the whites (known as 'macaronage'). Do this for no more than 5 minutes until the mixture is smooth and forms a ribbon on the scraper. (see NOTES)
- Transfer the mixture to a piping bag with a plain 1cm tip (the bag should be pushed into the tip to prevent the mixture from escaping). Pipe out the rounds of about 3cm maximum, leaving a good space between each as they spread out. Leave to air for at least 30 minutes (this helps produce the macaron 'feet') until firm to the touch and preheat the oven to 180°C/160°C fan/360°F/Gas 4.
- Bake in the centre of the oven, one tray at a time, for about 12 minutes. Test after 8 minutes. Touch the top of a macaron and gently move your finger side to side. If there is a 'wobble', cook for 3-4 minutes longer until firm.
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 a piping bag with a 1cm plain tip. 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 these pastries are so precise. For 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. For more MACARON PRO TIPS, see my basic French step-by-step recipe in both my books, Mad About Macarons (2010) and Teatime in Paris (2015). Most of the instructions you see on the internet say what I did in my 1st book 14 years ago...
The closest in France is '4-épices' with cloves rather than allspice. For more MACARON PRO TIPS, see my basic French step-by-step recipe in both my books, Mad About Macarons (2010) and Teatime in Paris (2015). Most of the instructions you see on the internet say what I did in my 1st book 14 years ago...