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RECIPE
14 INGREDIENTS11 STEPS1HR

Pumpkin Spice Macarons

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Sumopocky
A baker of edible art.
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Are you a fan of Starbucks' Pumpkin Spice latte? If so, you'll fall in love with this fall recipe: Pumpkin Spice Macarons inspired by Cinderella's pumpkin carriage!

1HR

Total Time
Sumopocky
A baker of edible art.
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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to taste
Royal Icing
Macaron Shell
3
whites only
3/4 cup
2/3 cup
Almond Meal
1/2 cup
Powdered Confectioners Sugar
to taste
Orange Food Coloring
Pumpkin Spice Ganache
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
1/2 cup
White Couverture Chocolate Chips
2 1/2 Tbsp
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Nutrition Per Serving
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CALORIES
151
FAT
5.6 g
PROTEIN
3.3 g
CARBS
23.0 g

Directions

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Step 1
To make the meringue, beat the Egg (3) on low speed using an electric mixer until it is white and frothy, approximately 1 minute.
Step 2
Gradually add the Caster Sugar (135 gram) 1/4 at a time. When the first addition of sugar has completely dissolved, increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
Step 3
Divide the meringue into 3 equal portions, and add to 3 separate bowls of Almond Meal (60 gram) and Powdered Confectioners Sugar (60 gram).
Step 4
In one bowl, add Orange Food Coloring (to taste). In another, add Matcha Powder (1 tablespoon). Leave one as is.
Step 5
To each bowl, start the macaronage process by folding and scraping the top with a spatula until you get a molten-like mixture that drips down like a ribbon when lifted.
Step 6
Transfer the batters to piping bags. Pipe out your desired shapes. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
Step 7
Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch them gently with the tip of your finger without them sticking.
Step 8
Bake in a preheated oven at 300 degrees F (150 degrees C) for approximately 10-13 minutes. Let them cool.
Step 9
To make the filling, place Canned Pumpkin Purée (50 gram), Ground Cinnamon (1/2 teaspoon), Ground Ginger (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cloves (1/4 teaspoon), White Couverture Chocolate Chips (80 gram), and Milk (40 milliliter) in a bowl that is safe for heating.
Step 10
Simmer some water in a small pot and place the bowl above it. Let the steam melt the chocolate and mix it occasionally until everything is well combined.
Step 11
Let ganache cool before transferring it to a piping bag and piping onto macaron shells. Decorate with Royal Icing (to taste).

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Nutrition Per Serving
Calories
151
% Daily Value*
Fat
5.6 g
7%
Saturated Fat
1.7 g
8%
Trans Fat
0.0 g
--
Cholesterol
45.9 mg
15%
Carbohydrates
23.0 g
8%
Fiber
0.8 g
3%
Sugars
21.4 g
--
Protein
3.3 g
7%
Sodium
26.5 mg
1%
Vitamin D
0.2 µg
1%
Calcium
34.0 mg
3%
Iron
0.5 mg
3%
Potassium
27.3 mg
1%
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