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Pumpkin Pie Macarons
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Pumpkin Pie Macarons

Spiced macaron shells with a pumpkin pie ganache filling.
Course Dessert
Cuisine American, French
Keyword almond, Brown Sugar, Cookies, Fall, Ganache, Gluten Free, Holiday, Macarons, Pie, Pumpkin
Prep Time 2 hours
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 3 hours 20 minutes
Servings 30 macarons
Calories 106kcal
Author Colleen

Ingredients

Pumpkin Pie Ganache

  • 6 oz pumpkin puree
  • 2 oz dark brown sugar
  • 1/2 tsp pumpkin pie spice
  • 2 oz heavy cream
  • 6 oz white chocolate chopped
  • 1 Tbsp corn syrup

Spiced Macaron Shells

  • 135 g powdered sugar
  • 135 g almond flour
  • 1/4 tsp pumpkin pie spice
  • 133 g sugar
  • 133 g egg whites about 4 eggs, room temperature
  • 1/8 tsp Pumpkin Master Elite powder color dash

Instructions

Pumpkin Pie Ganache

  • In a saucepan, combine pumpkin, brown sugar, and pumpkin pie spice. Place over medium heat and bring to a simmer. Cook for 5 minutes, stirring constantly.
  • Add the heavy cream and stir to combine. Bring the pumpkin mixture back to a bare simmer, stirring constantly.
  • Place the white chocolate in a bowl or tall container. Pour the hot pumpkin mixture over the chocolate and let it sit for about a minute. Then use an immersion blender to combine until smooth. If you don't have an immersion blender, you can do this in a food processor. Stir in the corn syrup.
  • Pour the ganache into a bowl and press cling wrap onto the surface. Cool to room temperature. If not using the same, day you can cover and place in the fridge. Allow the ganache to come to room temperature before using.

Spiced Macaron Shells

  • Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 290°F.
  • Pulse the powdered sugar, almond flour, and pumpkin pie spice in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
  • Combine egg whites and powdered color.
  • In a clean stand mixer bowl, combine the sugar and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
  • Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes.
  • Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
  • Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 22- 24 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
  • Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Assemble

  • Pair up the macaron shells. Fill a piping bag with ganache and pipe a dollop onto one shell, then top with the other shell. Repeat with the remaining macaron shells.
  • Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

  • I was able to pipe 60 shells, which made 30 macarons. You could have a few more or a few less depending on how large you pipe your shells.
  • For maximum color intensity, mix the egg whites and color powder about an hour before beginning the recipe.