Pumpkin Spice Macarons with Pumpkin Ganache Filling
Pumpkin Spice Macarons with
Pumpkin Ganache Filling
It’s FALL Y’ALL!!!
This is my favorite time of year. Once the weather starts changing, I get the urge to bake even more than usual. I created this Pumpkin Spice Macaron recipe that is perfectly complimented by a Pumpkin Ganache Filling.
I’m going to share how I made this delicious recipe for Pumpkin Spice Macarons. I’ll also explain the step-by-step process to decorate these to look like a jack-o-lantern.
Macaron or Macaroon?
Some people call it a macaroon, but these little divine morsels are actually different. Macaron (pronounced “Mack-Ah-Ron”) are made entirely different than a macaroon. A macaroon is made with grated coconut and egg whites. Macaron is a French confection made with whipped egg whites, sugar syrup, ground almond and confectioner’s sugar.
French macarons are a bit finicky to make. However, once you get the hang of making these cookies, you will definitely want to make many other variations.
Equipment You’ll Need
Mixer – While you can make these by hand with a whisk, it’s far too much work. I recommend using a stand mixer if you have one. If you don’t have a stand mixer, you can do this with a hand-mixer.
Candy thermometer – Having a candy thermometer is critical for this recipe. There are several methods of making macarons. However, I use the Italian meringue method for cooking the sugar for this pumpkin spice macaron recipe.
Food processor – I recommend using a food processor to finely grind the almond and powdered sugar together. It creates a super fine blend of the ingredients. The result is a very smooth shell to your macarons.
Mesh Sifter – Once you have run the almond/powdered sugar mixture through the food processor, you need to sift the ingredients. I know it seems redundant, but there is a method to my madness. You need to sift the ingredients to remove larger bits of almond that didn’t get ground up fine enough.
How to make Pumpkin Spice Macarons
Quick overview of steps:
- Set up your ingredients
- Process and sift almond flour/confectioner’s sugar
- Whip egg whites
- Boil sugar
- Combine and mix ingredients
- Pipe macarons and allow to dry
- Bake and fill
Set up your ingredients:
Setting up your ingredients makes the process of making this recipe much easier. Start by measuring your ingredients. Have the ingredients in order which you will use them.
If you’re accustomed to Imperial measurements instead if Metric measurements, I created an easy cheat sheet for you. I will teach you how to (EASILY) Convert Ounces to Grams.
Grab your FREE cheat sheet on How to Convert Ounces to Grams. Just click the link to access my Freebies Resource Library. I created this with you in mind!
Process and sift almond flour/confectioner’s sugar:
Place almond flour and confectioner’s sugar in a food processor. Pulse several times to break up any potential larger bits of almonds. Remove from food processor and place in a mesh sifter.
Sift the ingredients and toss out any large chunks of almonds that did not pass through the sifter. You may want to save the almond chunks for another recipe such cookies or nut breads. Set your sifted ingredients aside.
Whip egg whites:
Attach your whip attachment to your mixer and whip egg whites on a medium-high speed. Make sure your bowl is ultra clean. If the bowl has one tiny bit of oil or grease in it, your egg whites will not whip up and you will have to start over.
Once your egg whites reach the soft peak stage, reduce mixer speed to low. Keep mixer running while the hot sugar is prepared.
Boil sugar:
Put sugar in a heavy pot and add in water. Brush down the sides of the pot with a pastry brush that has been dipped in water. This is to wash away any sugar crystals. DO NOT mix the sugar mixture, it’s not necessary and can cause crystallization. Place your candy thermometer in sugar mixture. If your thermometer is digital, set the alarm to 235°
Once the sugar has reached 235° carefully pour it into the egg whites in a steady stream while the mixer is on. Be careful not have the mixer too high so the hot sugar doesn’t splash on you.
Now that all the sugar is poured into the egg whites, turn the mixer on high and mix until egg whites are at a stiff peak stage. See the photo below for what this looks like.
Combine and mix ingredients:
Add in egg whites into the center of the almond flour mixture. Use a rubber spatula to stir the meringue down and up gently, almost as if you’re writing a “J” in the mixture. Bring the spatula down and up through the ingredients. The whipped egg whites will gradually pick up the almond flour mixture. Fold gently until the mixture drops from the spatula in a ribbon type manner. This should only take about 6-8 stirs.
TIP: DO NOT OVER MIX
If you intend to add color to your macarons, it’s best to add the color before you have completed the mixing process to prevent over-mixing.
Pipe macarons and allow to dry:
Place macaron mixture into a piping bag with a large round cake nozzle. Pipe mixture onto a parchment lined sheet tray.
This may seem like a weird step but it’s a must – SLAM the tray on the counter several times to remove any air bubbles. Don’t worry, you won’t do any damage to the macarons.
While your oven is pre-heating, leave your macarons uncovered on the counter for approximately 20-30. This gives the macarons time to dry a bit on the exterior and form a skin. The macarons are dry enough when you can touch the tops without it feeling sticky.
Bake and fill:
Bake macarons in at 235° for approximately 18 minutes. Convection ovens are best; however, you can bake in a standard oven without any issues.
Pumpkin Spice Macarons
Equipment
- Mixer with whip attachment
- Candy thermometer
- Food processor
- Sifter
Ingredients
Pumpkin Macarons
- 3 large Egg Whites
- 1/2 tsp. Cream of Tartar
- 6 oz. Granulated Sugar
- 3 tbsp Water
- 165 grams Almond flour
- 165 grams Powdered sugar
- 1/8 tsp Salt (just a pinch)
- 1 ½ tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 5-6 drops Gel food coloring *start with less until you get desired color
Pumpkin Ganache
- 8 oz White Chocolate
- 2 tbsp Pumpkin Puree Not pumpkin pie filling
- ⅛ tsp Pumpkin Pie Spice and Cinnamon
- 2 oz Heavy Creeam
Instructions
Pumpkin Spice Macaron
- Place room temperature egg whites in the bowl of a clean mixer.
- Add in cream of tartar and whisk on high to soft peaks. Turn mixer on low and continue to run mixer while you prepare the sugar mixture.
- Put sugar in a heavy pot and add in water. Brush down the sides of the pot with a pastry brush that has been dipped in water. This is to wash away any sugar crystals. DO NOT mix the sugar mixture, it's not necessary and can cause crystallization. Place your candy thermometer in sugar mixture. If your thermometer is digital, set the alarm to 235°
- Once the sugar reaches 235° carefully pour the hot melted sugar into the bowl of whipping egg whites in a steady stream. Make sure the mixer is running on medium speed while you are doing this. When you have poured all of the sugar into the whipped egg whites, turn the mixer on high and continue to whip until the egg whites have reached a stiff consistency.
- Combine almond flour, powdered sugar, salt, pumpkin pie spice and cinnamon in the bowl of a food process. Pulse several times to create a fine powder.
- Pour the almond flour/sugar mixture into a sifter and carefully sift into a large bowl. Discard any remaining bits of almond flour that did not easily sift through as this is too course for macarons and will yield a lumpy texture.
- Add in egg whites into the center of the almond flour mixture. Use a rubber spatula to stir the meringue down and up gently, almost as if you're writing a "J" in the mixture. Bring the spatula down and up through the ingredients. The whipped egg whites will gradually pick up the almond flour mixture. Fold gently until the mixture drops from the spatula in a ribbon type manner. This should only take about 6-8 stirs.
- DO NOT OVER MIX. If you intend to add color, it's best to add the color before you have completed the mixing process to prevent over-mixing.
- Place macaron mixture into a piping bag with a large round cake nozzel. Pipe onto a parchment lined sheet tray.
- Slam tray on the counter several times to remove any air bubbles. Don't worry, you won't do any damage to the macarons.
- Allow macarons to sit uncovered on the counter for approximately 20-30, or until a skin is formed. You will be able to touch the tops of the macaron and it will not feel sticky.
- Bake macarons in at 235° for approximately 18 minutes. Convection ovens are best, however, you can bake in a standard oven without any issues.
- The cookies are done when you can easily remove them from the parchment paper. If they stick to the paper, they are not done. Be patient as these cookies are very temperamental.
Pumpkin Ganache
- Measure out ingredients
- In the microwave, boil heavy cream in a large heat proof bowl or a large Pyrex type measuring cup.
- Carefully add in pumpkin puree and spices to heavy cream and mix to combine.
- Heat again in microwave for 10 seconds.
- Add white chocolate into hot cream mixture and mix until all the chocolate is smooth.
- Cover ganache with plastic wrap directly onto the surface of ganache and refrigerate.
Assembling your Pumpkin Spice Macarons
Now that you have baked your macrons and made your ganache it’s time to assemble these yummy morsels!
I piped my pumpkin spice macarons onto parchment paper in the shape of a pumpkin. The mixture was colored orange using gel food coloring with some reserved and colored green.
To assemble these macarons, lay out the bottom half of macarons onto a tray. Pipe a swirl of pumpkin ganache onto the macaron. Sandwich the ganache with another macaron on top.
Decorating
I used edible markers to draw the lines of my pumpkins and the faces of the jack-o-lanterns. Using a soft brush, gently highlight some of the outside areas with a little bronze luster dust. For the pumpkin coloring, highlight the other areas with edible orange petal dust.
SO, what do you think? Are you ready to to make Pumpkin Spice Macarons with Pumpkin Ganache Filling!
I would love to know what you think once you taste these delicious treat. Please leave me a comment and also tag me with your photos on Instagram at #DIYCakeandCrafts
