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Pumpkin Spice Latte Macarons

I'm sitting here trying to think of what to say to start this post but all I can really think of is how badly I need coffee right now. It is currently 15 minutes to midnight and I am baking up a storm for multiple orders this weekend. Fall is typically a slow occasion season, but every now and then you get hit with a weekend where everyone and their mother decides to have a party. #bakerproblems #overbooked #teamnosleep

But since we're on the topic of coffee, let's talk these pumpkin spice latte macarons. (See what I did there?)

I like these macarons, a latte. (See what I did there, again?)

I think my lack of sleep is making me delirious and actually not as funny as I think I am right now. But really, we need to discuss these macarons. They are my newest favorite macaron, and yes I say that about every macaron I make. Honestly though, these are amazing. And definitely the best way to say goodbye to pumpkin recipes for the rest of this year.

I guess you could say I saved the best for last.

Pumpkin spice lattes are pretty much artifical wherever you go, but you can find comfort in the fact that these macarons have REAL pumpkin in them and none of that high fructose corn syrup stuff. I actually even consider macarons healthy because of the amount of egg whites they have in them. And aren't almonds like a superfood? Don't quote me on that. But definitely quote me on saying that these are the best macarons you will ever taste this Fall.

Stay tuned for my next favorite flavor...

Pumpkin Spice Latte Macarons

Yield: Approximately 24 macarons
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For the macaron shells:
58 grams almond flour
115 grams powdered (confectioners) sugar
1 teaspoon pumpkin pie spice
72 grams egg whites, room temperature
36 grams granulated sugar
Three drops of orange food coloring (preferably gel paste)

For the pumpkin espresso buttercream:
1/2 cup (8 tablespoons) salted butter, room temperature
1 tablespoon pumpkin puree
1 cup powdered (confectioners) sugar
1 and 1/2 teaspoons espresso powder
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1 tablespoon heavy cream

For the whipped cream:
1/4 cup cold heavy cream
pinch of vanilla powder (or 1/8 teaspoon vanilla extract)
1 tablespoon powdered (confectioners) sugar


Add almond flour, powdered sugar, and pumpkin pie spice to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, sugar, and orange gel paste on low speed for 3 minutes, medium speed for 3 minutes, then high speed for 3 minutes. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl.

Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is smooth and lava-like. Be careful not to overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.

Transfer batter to a piping bag fitted with a large round tip. Line two baking sheets with parchment paper or silicone mat. Pipe 1.5 inch rounds onto the parchment paper(or silicione mat). It is helpful to use a guide here, so all your macarons are the same size.

Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface. Let the piped macarons dry on the countertop for 45 minutes to an hour.  The macarons are properly dried when you touch the top of the mounds and the batter doesn't stick to your finger.

Preheat oven to 300 degrees F. Place the baking sheet with piped macarons on an empty baking sheet and bake on the middle rack for 18-20 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet.

Let cool completely on baking sheet before removing.

To prepare the filling, using an electric hand mixer, beat butter and pumpkin puree on medium speed until creamy. Gradually beat in powdered sugar until incorporated. Add espresso powder, vanilla, and beat until well-combined. Add heavy cream and beat until fluffy.

In another small bowl, using an electric hand mixer, beat heavy cream, vanilla, and powdered sugar until stiff peaks form.

To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can.

Spoon buttercream frosting into a piping bag fitted with a small round decorating tip. Spoon whipped cream into another piping bag fitted with a small round decorating tip.

Pipe a circle of buttercream around the circumference of the flat side of half the shells. Pipe a dollop of whipped cream into the center of that circle. Top with opposite shell.

Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.

Notes:  I used a KA stand mixer and the low, medium, and high speeds correspond to speeds 4, 6, and 8 on the mixer. 

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