Classic Pumpkin Spice Macarons Recipe
Prep Time:
1 hour, 40 minutes
Cook Time:
12 minutes
Servings:
30 macarons
Ingredients
  • ½ cup heavy whipping cream
  • 1 cup white chocolate, chopped
  • ½ teaspoon pumpkin pie spice
  • 2 large egg whites
  • ¼ cup granulated sugar
  • 4 drops orange food coloring (more or less to desired shade)
  • 1 cup powdered sugar
  • ¾ cup almond powder
Directions
  1. Bring the heavy cream to a boil and pour it over the white chocolate chunks and pumpkin spice in a bowl.
  2. Stir until smooth, then cover the ganache with plastic wrap and store it in the freezer for 1 hour.
  3. Add the egg whites to a medium bowl and use a whisk to form medium peaks.
  4. Add the granulated sugar in two parts and whip the egg whites to a stiff peak.
  5. Add the food coloring and mix until the color is uniform.
  6. Sieve the powdered sugar and almond powder together into a bowl to remove lumps.
  7. Carefully fold the almond-sugar mixture into the meringue to create a smooth semi-thick texture.
  8. Preheat the oven to 300 F.
  9. Pour the batter into a piping bag with a small round piping tip.
  10. Pipe the macarons onto a baking sheet lined with parchment paper. You should be able to make up to 60 shells.
  11. Bake the macarons for 12-15 minutes depending on the size.
  12. Let the macarons cool for 10 minutes before removing them from the parchment paper.
  13. Check the ganache to see if it is cold and firm. If it is not firm enough, use a stand mixer with a whisk and beat until it becomes firm.
  14. Sandwich the pumpkin spice ganache between two macaron shells.
  15. Repeat until all the macarons are filled then serve.