Print

Pumpkin Spice Macarons Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

This Pumpkin Spice Macaron recipe offers a delightful twist on the classic French pastry by incorporating warm autumnal spices into a luscious vegan pumpkin spice ganache filling. The recipe produces 40-50 delicate, crisp macaron shells filled with a creamy, intensely flavored pumpkin spice ganache made with plant-based ingredients. Perfect for those who love seasonal flavors and vegan desserts, these macarons require precise technique but yield foolproof results every time.

Ingredients

Scale

Macaron Shells

  • 110g egg whites (for meringue)
  • 110g egg whites (to mix with dry ingredients)
  • 300g powdered sugar, sieved
  • 300g ground almonds, fine and sieved
  • 70g water

Pumpkin Spice Ganache

  • 265g soy milk
  • 1 vanilla pod
  • 0.5g salt
  • 340g white chocolate (vegan if possible)
  • 50g sunflower oil
  • 10g pumpkin spice powder

Instructions

  1. Preheat Oven: Set your oven to 130°C (266°F) to preheat, preparing for baking the macaron shells.
  2. Prepare Dry Ingredients: In a large bowl, mix the sieved powdered sugar with the finely ground almond flour ensuring no clumps. Add 110g egg whites here along with any desired coloring. Set aside.
  3. Make Sugar Syrup: Combine 300g powdered sugar and 70g water in a medium saucepan. Heat over medium-high until the syrup reaches 112°C, then continue heating to 118°C while preparing to whip egg whites.
  4. Whip Egg Whites: Place 110g egg whites into the bowl of a standing mixer with a clean, grease-free bowl. Begin whipping at medium-high speed as the syrup approaches 112°C.
  5. Combine Syrup and Egg Whites: Once syrup hits 118°C, remove from heat and slowly pour it into the whipping egg whites in a steady stream, maintaining high speed. Continue whipping until the meringue cools to lukewarm and has a glossy, thick texture.
  6. Fold Meringue into Dry Mixture: Using a spatula, fold the meringue into the almond mixture in three additions. Mix carefully to combine until you have a smooth, slow-running batter that isn’t overmixed.
  7. Pipe Macarons: Transfer batter into a piping bag fitted with a 13mm round tip. Pipe small rounds onto silicone baking mats spaced 2-3cm apart on baking sheets. Tap trays gently to flatten shells.
  8. Bake Macaron Shells: Bake for 15 minutes at 130°C, then reduce oven temperature to 120°C and bake for an additional 15-20 minutes until shells are set. Remove from oven and cool completely before removal from mats.
  9. Prepare Ganache: Chop white chocolate and place in a medium jug with pumpkin spice powder and sunflower oil.
  10. Heat Soy Milk Mixture: In a small pot, bring soy milk, salt, and the split vanilla pod almost to a boil. Remove immediately and pour over the chocolate mixture. Let sit for 1-2 minutes to melt the chocolate.
  11. Blend Ganache Smooth: Using a hand blender, blend gently without incorporating air by moving the blender slightly up and down until smooth and glossy.
  12. Chill and Reblend: Refrigerate the ganache for 1-2 hours, then hand blend again for uniform texture. Cover with cling film and refrigerate for 10-12 hours before use.
  13. Fill Macarons: Transfer the ganache into a piping bag fitted with a round nozzle and pipe onto the bottom halves of the cooled macaron shells. Sandwich with the other halves.
  14. Storage: Store the filled macarons in an airtight container for 1-2 days or freeze for up to 2 months for best freshness.

Notes

  • Ensure the mixing bowl and utensils for whipping egg whites are completely clean and grease-free for best meringue results.
  • Tapping the baking tray helps remove air bubbles and flattens the macaron shells for even baking.
  • Pumpkin spice powder can be store-bought or homemade with cinnamon, nutmeg, ginger, and cloves.
  • Using a candy thermometer is crucial to hitting precise sugar syrup temperatures (112°C and 118°C).
  • Slow folding of meringue into almond mixture is key; avoid overmixing to maintain batter consistency.
  • This recipe uses a vegan ganache, making the entire macaron suitable for a vegan diet except the egg whites in shells which can be replaced with aquafaba if vegan.
  • Resting the ganache overnight enhances flavor and consistency for easier piping.

Keywords: macaron, pumpkin spice, vegan ganache, autumn dessert, French pastry, holiday treats, pumpkin spice macarons, vegan desserts

Find it online: https://reemcook.com/pumpkin-spice-macarons-recipe/