Pumpkin Spice Macaron Recipe

October 29, 2015

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!

What exactly is in a pumpkin spice latte? It's the traditional fall spices of cinnamon, nutmeg, and clove. I've harvested this flavours and packed it into a macaron for the comforting flavours of autumn. My favourite part is the taste of cinnamon and other spices, followed by the subtle flavour from the fresh pumpkin purée. 

Did you know that the original pumpkin spice latte released by Starbucks in 2003 did not not contain actual pumpkin? In fact, they received strong heat from bloggers like Food Babe who revealed the true nutritional content of the drink. Since then, Starbucks has unveiled its new pumpkin spice latte - same flavours, but a cleaner version! According to Peter Dukes, the man behind the pumpkin spice latte, “We started with removing caramel colouring, using pumpkin purée and taking all artificial ingredients out entirely. The nutritional info is the same. It’s just a cleaner version.”

And yes, my pumpkin spice macarons also has FRESH PUMPKIN PUREE! So not to worry about any artificial flavourings. While my pumpkin carriage macarons will not magically transform into a Fairy-godmother carriage, each bite will taste as magical. Give it a try~

If you are interested in learning about the history of pumpkin pie spice, read here! From nutmeg and the spice wars, to its association with pumpkin recipes and autumn, to it now showing up in everything from lattes to candles. 

I decorated my macarons with edible gold dust to create a more whimsical and fairytale effect, sponsored by Colo Jalo. The dust is convenient to use and you do not need to apply anything to make the dust adhere. I applied it directly to my macaron shells and the result is a shimmery effect (without being ostentatious).

Apart from macarons, you can also use it to decorate cakes, fondant, and even fruits like berries! Also, I was not paid to give this review and the above is my honest opinion. If you love pretty desserts, you can purchase it from their shop. It is also available in silver. I personally can't wait to use them for my next dessert!

by Sumopocky

Servings: ~ 30 macarons
Time: 50 minutes active time + baking time

[For Macaron Shells]
Meringue: 105g of Egg whites + 135g of Caster sugar
Orange shells: 20g of Ground almonds + 20g of Powdered sugar + Orange food colouring (Tip: Red and yellow gives orange too!)
White shells: 20g of Ground almonds + 20g of Powdered sugar
Green shells: 20g of Ground almonds + 20g of Powdered sugar + 1 tbsp of Matcha

[For Pumpkin Spice Ganache]
50g of Pumpkin Puree
1/2 tsp of Cinnamon powder
1/4 tsp of Ground ginger
1/4 tsp of Nutmeg
1/4 tsp of Clove
80g of White couverture chocolate chips
40ml of Fresh milk

[For Macaron Shells]
1. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
2. Divide the meringue into 3 equal portions, and add to 3 separate bowls of sifted ground almonds and icing sugar. You should be preparing white, orange, and green batter for the shells.
3. To each bowl, start the macaronage process by folding and scraping the top with a spatula until you get a molten-like mixture and drips down like a ribbon when lifted. Read here on how to macaronage.
4. Transfer the batters to piping bags.
5. Pipe out your desired shapes. I made pumpkin carriages, pumpkins, and clocks. P.S. To make the pumpkin carriage, you can follow this template. (Pipe out ovals with the orange batter for the pumpkin. Use white batter for the wheels and green batter for the pumpkin stem.)
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150C for approximately 10 - 13 minutes. Let it cool before piping ganache. 

[For Pumpkin Spice Ganache]
1. Place all the ingredients in a bowl that is safe for heating. 
2. 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. 
3. Let it cool before transferring to a piping bag and piping on to macaron shells. Decorate with royal icing and edible gold dust!

Enjoy your pumpkin spice macarons! 

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