Delight in the quintessential flavors of autumn with these exquisite Pumpkin Pie Spice infused macarons. Each delicate shell cradles a rich Pumpkin Spice Dark Chocolate Ganache and a creamy Pumpkin Buttercream Frosting, offering a truly triple pumpkin experience that’s perfect for fall celebrations.
Hello, fellow dessert enthusiasts! It’s Kelly from Life Made Sweeter, and I’m thrilled to share a wonderfully festive fall recipe that promises to impress. If you’ve ever dreamt of crafting elegant French macarons in your own kitchen, this is your chance to shine, especially with a seasonal twist that celebrates the best of autumn.
French macarons hold a special place in the hearts of many, including mine. Their delicate, crisp shells, chewy interiors, and luxurious fillings make them an irresistible treat for any special occasion. While their reputation for being challenging precedes them, I’m here to assure you that with a little patience, precision, and the right guidance, they are absolutely achievable for the home baker.
The Allure of Homemade Pumpkin Spice Macarons
The beauty of homemade macarons extends beyond their exquisite taste; it’s also in the satisfying process of bringing them to life. Many bakers find the idea of making macarons intimidating, often put off by horror stories of cracked shells or hollow interiors. However, the truth is, success often hinges on careful planning and attention to detail rather than advanced baking skills. Simple steps like aging egg whites and meticulously sifting dry ingredients can make all the difference. Investing in a reliable food scale is also incredibly useful for accurate measurements, a crucial factor in macaron perfection.
If this is your first venture into macaron making, consider it an exciting culinary journey. Before you begin, take the time to read through all instructions thoroughly. For an extra layer of assurance, you might find valuable insights from seasoned macaron makers and their detailed guides, such as Bravetart’s foundational rules, which can greatly contribute to a successful outcome. Remember, every master baker started somewhere, and each attempt brings you closer to perfection.
Celebrating Autumn with Triple Pumpkin Flavor
As the leaves turn and the air grows crisp, our palates naturally gravitate towards warming, comforting flavors. With Halloween just around the corner and Thanksgiving not far behind, these pumpkin-shaped macarons infused with the quintessential taste of pumpkin pie spice are an absolute must-try. Imagine the delight of your guests as they encounter these adorable, festive treats! For an extra touch of seasonal fun, you could even use an edible marker to draw spooky Jack-o-Lantern faces, transforming them into perfect Halloween party favors. Whether served at a ghostly gathering or a bountiful Thanksgiving feast, these macarons are guaranteed to be a conversation starter and a memorable delight.
What makes these particular cookies truly special is their deep dive into fall flavors. Not only are the delicate macaron shells infused with aromatic pumpkin pie spice, but the magic truly happens with the dual filling. Macarons are incredibly versatile when it comes to fillings, allowing for endless creativity. For this recipe, I wanted to create something extra decadent and unmistakably autumnal.
My secret? A luxurious combination of two distinct fillings. First, a spoonful of rich pumpkin spice dark chocolate ganache, offering a beautiful balance of bittersweet chocolate and warm spices. Second, a generous dollop of homemade pumpkin buttercream frosting, crafted with real pumpkin puree and more pumpkin pie spice for an authentic, creamy texture and intense flavor. This “triple pumpkin” approach ensures that every bite is an explosion of fall goodness, making these macarons an unforgettable treat for anyone you share them with.
Mastering Macarons: Tips for Perfect Pumpkin Shells
Achieving those coveted “feet” and smooth, uncracked shells is the hallmark of a successful macaron. Here are some expanded tips to help you:
- Egg White Aging: Don’t skip this step! Aging egg whites for 2-3 days in the refrigerator (covered) allows some of the moisture to evaporate, leading to more stable meringue and better feet. Bring them to room temperature before whipping.
- Precision is Key: A digital food scale is your best friend. Macaron recipes are finicky, and precise measurements of almond flour, powdered sugar, and granulated sugar are critical.
- Sifting Dry Ingredients: Sift almond flour and powdered sugar together multiple times. This removes lumps and ensures a smooth, fine texture for your macaron shells, preventing cracks.
- Meringue Perfection: Whip your egg whites to stiff, glossy peaks. The meringue should hold its shape when you lift the whisk, without being dry or clumpy. Over-whipping or under-whipping can lead to various macaron disasters.
- Macaronage Technique: This is arguably the most crucial step. Gently fold the dry ingredients into the meringue. The goal is to deflate the meringue just enough to achieve a “lava-like” consistency that flows off your spatula in a thick, continuous ribbon. It should gradually melt back into the batter within 20-30 seconds. This stage, known as “macaronage,” requires a delicate touch. Under-mixed batter will be too thick and result in peaked shells, while over-mixed batter will be too thin, causing flat, spread-out shells.
- Tapping and Resting: After piping your macaron shells, tap the baking sheets firmly on the counter a few times. This helps release air bubbles, preventing hollows and cracks. Then, let them rest at room temperature (the “croûtage” stage) until a skin forms. They are ready for the oven when they are no longer sticky to the touch. This can take anywhere from 30 minutes to 2 hours, depending on humidity.
- Oven Temperature: Macarons are sensitive to temperature. Calibrate your oven if possible. Baking at a slightly lower temperature for a longer time can help achieve even baking and prevent browning. Rotate your trays halfway through baking for uniform results.
The Irresistible Fillings: Ganache and Buttercream
The pumpkin spice dark chocolate ganache offers a sophisticated depth of flavor. The bitterness of dark chocolate beautifully complements the warmth of pumpkin pie spice, creating a balanced and rich filling. The pumpkin buttercream frosting adds a creamy, sweet element with a more pronounced pumpkin flavor, thanks to the addition of pumpkin puree. Together, these two fillings create a textural and flavor contrast that elevates these macarons to an extraordinary level.
When assembling, ensure your macaron shells are completely cooled. Matching similar-sized shells will give your finished macarons a professional appearance. The combination of the smooth ganache and fluffy buttercream creates a delightful surprise with every bite.
Serving, Storage, and Enjoyment
These Pumpkin Spice Macarons are best enjoyed after they have “matured” for at least 12-24 hours in the refrigerator. This allows the fillings to soften the macaron shells slightly, resulting in that signature chewy texture. Simply take them out of the fridge about 15-30 minutes before serving to bring them closer to room temperature for optimal flavor and texture.
Store your finished macarons in an airtight container in the refrigerator for up to 5-7 days. For longer storage, they freeze beautifully for up to a month. Thaw them in the refrigerator overnight before bringing them to room temperature to serve.
Whether you’re celebrating a holiday, bringing a hostess gift, or simply indulging in a personal treat, these triple pumpkin macarons are a testament to the joy of seasonal baking. They offer a gourmet experience that is both comforting and elegantly festive.
Pumpkin Buttercream Filled Macarons with Pumpkin Spice Dark Chocolate Ganache
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Ingredients
For the Macarons
- 1 cup (149 g) plus 2 Tbsp almond flour
- 2 cups (210 g) plus 2 tsp powdered sugar
- 2 ½ tsp pumpkin pie spice
- 4 egg whites, (aged for 2-3 days, room temperature — MUST BE ROOM TEMPERATURE)
- ¼ cup (81 g) plus 2 Tbsp superfine or granulated sugar
- ½ tsp vanilla extract
- pinch of salt
- 2 drops of orange food coloring, (I used Americolor Soft Gel in Orange)
- 1 drop of green food coloring, (I used Americolor soft Gel in Leaf Green)
For the pumpkin spice ganache
- ⅓ cup (57 g) dark chocolate chips or bittersweet chocolate, finely chopped
- 1 tsp pumpkin pie spice
- ¼ cup (59 g) heavy whipping cream
For the Pumpkin Buttercream Frosting:
- ½ cup (113 g) unsalted butter, softened to room temperature
- 1 ½ to 2 cups (180 – 240 g) powdered sugar
- 1 Tbsp pumpkin puree, (not pumpkin pie filling, room temperature)
- 1 Tbsp pumpkin pie spice
- salt to taste, (about ⅛ tsp)
- 1 Tbsp heavy cream
Instructions
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For the Macarons: Up to 5 days before making macarons, separate the egg whites, cover and store in the refrigerator. The morning of making macarons, set them out on the counter to come to room temperature.
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Line two large baking sheets with parchment paper or a silicone mat – if using a template, slide underneath parchment paper before piping. Set aside.
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Sift almond flour into a large bowl. Sift the powdered sugar, salt and pumpkin spice into the same bowl. Set aside.
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With a stand mixer or hand mixer using the whisk attachment – whisk egg whites at medium speed until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks.
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Beat in the vanilla extract.
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For the green tip on the pumpkin: (Skip this step if you don’t need the green stems.) Scoop out ½ cup of batter into a small mixing bowl. Pour 1 drop of green food coloring or until you reach the color you are trying to achieve. Using a rubber spatula, gently fold in 2 tablespoons of the almond flour mixture into the egg whites until just combined and no more almond flour residue is present. Transfer green batter to a ziplock bag and cut a tiny hole in the corner for piping. Set aside.
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For the orange macaron shell batter: Add 2 drops of orange food coloring or until you reach the color you are trying to achieve into the rest of the batter in the stand mixer.
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Using a rubber spatula, gently fold the remaining almond flour mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 40 to 45 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula.
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An easy way to tell if the batter is done, use a rubber spatula to lift and drop the batter onto itself – if the ribbon gradually disappears into the batter within 30 seconds, it is ready. If not, keep folding a bit longer.
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Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip).
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Pipe rounds onto prepared baking sheets following the templates if using them, leaving space between the macarons to allow batter to spread. If you want to pipe macarons into a pumpkin shape, pipe wide ovals.
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Pipe green stem onto the orange macaron shells.
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Once all macarons have been piped, pick up baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
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Let macarons sit out on counter for about an hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.
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While you are waiting, preheat oven to 300 degrees Fahrenheit. When macarons are dry to the touch, lower the oven temperature to 295˚F and bake *both trays at same time (*if your oven has room, otherwise bake one at a time) for 12 to 14 minutes, rotating trays once. Let macarons cool completely on parchment paper before removing.
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For the Pumpkin Spice Ganache: Place chopped chocolate and pumpkin pie spice into a heat-proof bowl.
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Bring cream to a boil in a saucepan and pour over the chocolate and pumpkin spice mix. Let it sit for a minute.
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Stir until you have the mixture is well combined. Allow to cool and thicken before filling macarons.
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For the Pumpkin Buttercream Frosting: In the bowl of an electric stand mixer or with your hand mixer, cream butter on medium high speed for about 3 to 4 minutes. Add powdered sugar, pumpkin puree, pumpkin pie spice and salt. Mix until combined, scraping down the sides as needed. Add heavy cream as needed until desired consistency reached.
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Increase speed to medium, and beat until smooth and well combined for another 2 minutes. Scrape down the sides and bottom of the bowl as needed.
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To Assemble: Match same-sized macaron shells. Spoon or pipe a small teaspoon of ganache onto each of the upside-down cookies. Spoon or pipe a half teaspoon of buttercream frosting over ganache.
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Sandwich the filling with another macaron shell. Repeat for all other macarons.
Notes
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