Macaron Filled with Pumpkin Spiced Ganache
Hello pumpkin spice lovers! I have a pumpkin flavored treat that is going to win you over. This macaron filled with a pumpkin spice ganache is out of this world delicious. Soft and chewy macaron shell with this white chocolate pumpkin ganache center.
I am telling you the pumpkin spice ganache filling is what makes these macarons a 5-star recipe. Serve up at a dinner party, holiday gathering, or gift to loved ones.
Instead of a buttercream I made a pumpkin ganache. If you are looking for a pumpkin macaron recipe, this is a must try recipe.
Table of Contents
Ingredients Needed
- Egg Whites
- Granulated Sugar
- Powdered Egg Whites
- Powdered Sugar
- Almond Flour
- Pumpkin Puree
- Heavy Cream
- Pumpkin Spice Seasoning
- Cinnamon
- Invert Sugar
- White Chocolate
How to Make
Mise-en-place
- Start by preheating the oven to 300 degrees F.
- Wipe the silicone baking mat with vinegar, and then print templates if you need.
- Weigh all the ingredients.
Dry Ingredients
- Start with egg white powder in a bowl and pair with granulated sugar. You can make this recipe without the egg white powder, the powder will help strengthen your meringue but it is not fully required to make macarons.
- Next, sift almond flour and powdered sugar two times.
Prepare the French meringue
- With a stand mixer use a whisk and whip the egg whites on medium until foamy.
- Add in the granulated sugar and egg white powder mixture. Mix until glossy stiff peaks form.
Expert Tip: learn the science behind making meringue.
Macaronage
- Add half of the meringue into the flour and powdered sugar mixture.
- Next add in the food coloring.
- Fold with a spatula to mix until incorporated.
- Then add in the rest of the meringue.
- Fold the batter until it becomes glossy and falls off the spatula like a ribbon. Many people will describe that you should stop macaronaging when the batter looks like lava or honey consistency, but for me it is more of an uninterrupted flow of batter from the spatula back to the bowl.
Piping and Baking
- I used a round tip Wilton 12, and a pastry bag.
- Pipe circles onto the tray, then allow the macarons to rest until a skin develops on the batter.
- Bake as directed.
- Let the macarons cool before removing from the baking surface.
Pumpkin Ganache
- Chop up all the white chocolate into small pieces and place in a heat-proof bowl. Melt the chocolate using a double-boiler
- Next, you will heat up the heavy cream, invert sugar, pumpkin puree, and pumpkin spice.
- You want it to begin to bubble. Then pour the mixture into the bowl of chocolate.
- Mix with a spatula in circular motions until fully emulsified. If needed, you can use a hand mixer to combine. If you see pieces of chocolate, put the ganache in a double boiler to heat until everything is melted. Do not let the ganache over heat as it may break.
- Cover with plastic wrap and let it cool to room temperature.
Storing
Refrigerate – You will want to refrigerate your ganache filled macarons for up to 48 hours after they were filled. Store them in an airtight container.
Freezing – Now you can also freeze these in a freezer container. Just make sure it is airtight to prevent freezer burning. Store for up to 8 weeks.
FAQs
Yes, when you go to bake macarons you truly need a scale. Weighing the ingredients is the best way to get that exact measurement in the recipe. Otherwise, you will find you have some issues that could arise.
Once you have piped the shells on the pan, take the tray and lightly drop onto the counter. The tapping will help bring any bubbles to the top. Just lift an inch or two off counter and then drop. Use a toothpick or scribe tool to pop the bubbles that form on the surface of the piped macaron.
No, the pumpkin pie mix is canned pie mix. It contains more ingredients in it. Where pumpkin puree is simply pumpkin that is pureed and stored for baking.
Related Posts
Print Macaron Recipe
Macaron filled with pumpkin spiced ganache
Ingredients
- 100 g egg whites
- 90 g granulated sugar
- 4 g powdered egg whites
- 130 g powdered sugar
- 130 g almond flour
Pumpkin spiced ganache Recipe:
- 100 g pumpkin purée
- 75 g heavy cream
- 15 g invert sugar e.g, corn light syrup or glucose syrup
- 5 g pumpkin spice
- 2.5 g ground cinnamon
- 250 g white chocolate Ivoire 35% @valrhonausa
Instructions
Mise-en-place:
- Pre-heat oven to 300F
- Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
- Weight all the ingredients in separate bowls
- The egg whites can be directly taken from the fridge and do not require aging.
Prepare dry ingredients:
- Add egg white powder to the bowl containing the granulated sugar and mix well.
- If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
- Sift the almond flour and powdered sugar. Do this two times.
- Note: keep all the containers covered with lids.
Prepare the French Meringue:
- In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
- Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks
Macaronage:
- Add half of the meringue to the almond flour / powdered sugar mixture.
- Add gel food coloring
- Fold gently with a spatula until the dry ingredients are incorporated
- Add the remaining meringue
- Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
Piping:
- Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open
- Pour the macaron batter into the pastry, remove from the cup
- Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment
Resting and baking:
- Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
- Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for 15-18min.
- Use an oven thermometer to make sure the oven is not too hot.
- Let the macarons cool before removing from the baking surface
Pumpkin spiced ganache Recipe:
- Chop the chocolate in small pieces and melt in a double boiler.
- Heat the heavy cream, invert sugar, pumpkin purée and spices together in a saucepan until it bubbles
- Pour the mixture to the bowl with chocolate.
- Mix with a spatula by doing circular motions until fully emulsified.
- Cover with plastic wrap and let cool completely to room temperature.
Filling macarons:
- Fit a small tip, I recommend tips like 4B, 1M for nice piping designs, inside a pastry bag. Place inside a tall measuring cup or deli container.
- Pour the ganache inside the bag
- Take 1 macaron shell, pipe the ganache in the center
- Take another macaron shell and sandwich the filling. The best ratio of macaron to filling is 2:1
Notes
