It’s been so long since I made macarons that I actually think I was having some withdrawal symptoms.
I’ve been dreaming up this flavour combination for a long time. I made up my own pumpkin spice mix at the beginning of the autumn season when I made these pumpkin spice sugar cookies so I have a nice little jar of the stuff in my cupboard that’s been calling my name asking to be used.
Who am I to argue with the magical combination of cinnamon, allspice, nutmeg, ginger and cloves?
I won’t do it. Give in to the pumpkin spice call.
These macarons don’t contain any actual pumpkin, just the sweet spice taste of the season in both the shell and gauche.
It’s good, guys.
I tried to have the shells be a bright vibrant orange colour, but because I used the Italian meringue method for these guys, it ended up as a pale orange/peachy colour. Beautiful, just not what I was going for. Next time I’ll use the whole bottle of orange gel colouring 😉
Pumpkin Spice Macarons with Chocolate Ganache:
Makes about 40 macarons
- 200g powdered sugar
- 200g almond flour
- 1 tsp. pumpkin spice
- 160g egg whites, separated into two 80g portions
- 200g sugar
- 2 1/2 fl. oz. water
- Orange gel/powder food colouring (optional)
- 6 oz. chopped bittersweet chocolate
- 1 1/2 tsp. pumpkin spice
- 3/4 cup heavy cream
- In a food processor, process the almond flour and powdered sugar. Sift into a bowl and set aside.
- In a saucepan, bring the water and sugar to a boil. Without stirring, make sure the temperature of the syrup doesn’t go above 240°F.
- Gently beat 80g of egg whites to soft peaks, then increase the speed of your mixer when the temperature of the syrup hits 220°F. When the syrup reaches 240°F remove from the heat and pour in a thin stream into the beaten egg whites. Continue to beat meringue for about 10 minutes so it cools.
- Combine the almond flour/powdered sugar and remaining 80g egg whites, making a smooth almond paste. Add the pumpkin spice and food coloring (if using) and fully incorporate into paste.
- Using a flexible spatula, incorporate about 1/3 of the meringue into the almond paste to loosen the mixture, then add the rest of the meringue, carefully incorporating it into the batter.
- Line baking sheets with parchment paper or silicone baking mats. Put the batter into a piping bag fitted with a large pastry tip. Pipe out rounds, about 1-1 1/2″ wide. Tap the bottom of trays against your countertop and allow to rest for 30 minutes.
- Heat oven to 300°F. Bake macarons, one sheet at a time, for 14 minutes.
- To make the ganache, put your chopped chocolate and pumpkin spice in a heatproof bowl. Bring your cream to a boil and pour over chocolate. Let it stand for about a minute, then stir to create your ganache. Let it cool and thicken until it reaches a piping consistency.
- Pipe your ganache onto one half of each macaron pair and gently sandwich together.