Introduction

These Pumpkin Spice Macarons offer a delightful blend of delicate texture and warm autumn flavors. Perfect for fans of pumpkin spice, they are a versatile treat that works well with various fillings. Whether you’re baking for a cozy winter day or to use up leftover egg whites, this foolproof recipe delivers every time.

Three macarons are stacked on two round blue terrazzo-style coasters with white and gold chips. Each macaron has three layers: a smooth light brown top shell, a thick creamy medium brown filling in the middle, and a smooth white bottom shell. One macaron leans on the other two, creating a small pile. The background is a white marbled texture with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 130°C. Ensure the bowl of your standing mixer is completely clean and free of any oil residues. Place 110g of egg whites into the bowl.

Step 2: In a large bowl, mix the sieved powdered sugar and almond powder thoroughly to avoid clumps. Add the remaining 110g egg whites to this mixture. If using food coloring, add it now.

Step 3: Combine the powdered sugar and water in a medium pot. Heat over medium-high until the syrup reaches 112°C, then start whipping the egg whites at medium-high speed to build volume.

Step 4: When the syrup reaches 118°C, remove it from heat and slowly pour it into the egg whites while whisking at high speed. Continue whisking for about a minute, then reduce speed to medium-high.

Step 5: Meanwhile, mix the almond and sugar mixture with a spatula until thick and even. Wait until the meringue cools to lukewarm and has a glossy finish.

Step 6: Fold the meringue into the almond mixture in three parts, combining well each time. The batter should be slightly runny but do not overmix.

Step 7: Transfer the batter to a piping bag fitted with a round nozzle. Pipe onto silicone mats, leaving 2-3cm between each macaron. Tap the tray gently to flatten the tops.

Step 8: Bake immediately at 130°C for 15 minutes. Then reduce oven temperature to 120°C and bake for another 15-20 minutes until the shells are set. Allow to cool completely before removing.

Step 9: For the ganache, place chopped white chocolate, pumpkin spice, and sunflower oil in a medium jug.

Step 10: Heat soy milk, salt, and vanilla in a small pot just before boiling. Pour over the chocolate mixture and let sit for 1-2 minutes to melt.

Step 11: Carefully blend the ganache with a hand blender, avoiding air bubbles, until smooth and glossy. Chill in the fridge for 1-2 hours, then blend again for a smooth texture.

Step 12: Cover ganache with cling film and refrigerate for 10-12 hours. Fill a piping bag with the ganache and pipe onto macaron shells. Assemble and store as desired.

Tips & Variations

Use a clean, grease-free bowl to ensure the egg whites whip properly.

You can substitute the pumpkin spice ganache with any other favorite filling like pistachio cream for a different flavor.

To avoid air bubbles in the ganache, keep the blender low in the jug and move it gently.

Let the macaron batter rest a few minutes before piping if needed, to improve shell texture.

FAQs

Can I use regular milk instead of soy milk for the ganache?

Yes, you can substitute regular milk, but the plant-based soy milk helps enhance the flavor and consistency in this recipe.

How do I know when the meringue is ready?

The meringue should be lukewarm to the touch with a glossy finish and hold firm peaks. This indicates it is properly cooked and ready to fold into the almond mixture.