Pumpkin Spice Latte Macarons / by Chelsea Zwieg


Things I love a lot: Fall. Coffee. Pumpkin Spice Everything. MACARONS. Like we didn't all see a pumpkin spice latte macaron coming from a mile away. These are some of my very favorite macarons I have made and if you read anything about my macaron making obsession lately, that says a lot! The shells are flavored with a little bit of espresso powder and colored the most fall-y shade of orange you can find. They are filled with a pumpkin espresso buttercream that I would like to eat a gigantic bowl of on the regular. Do yourself and your inner basic white girl a huge favor and make these ASAP. Happy Fall! Happy Halloween! Happy Pumpkin Spice Latte Season! 


Pumpkin Spice Latte Macarons

Note: If you can find espresso powder, it works best in this recipe. If you can't, instant coffee will work but it typically comes in much coarser granules and will need to be ground down more in order to be sifted. I used this espresso powder and I love it. 

| Ingredients

For the shells:

  • 100 grams almond flour
  • 100 grams powdered sugar
  • 5 grams espresso powder (see note) 
  • 100 grams egg whites
  • 100 grams granulated sugar 
  • orange gel food color

For the filling: 

  • 1/2 cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 tbsp. espresso powder
  • 1 tbsp. pumpkin puree
  • 2 tsp. pumpkin pie spice (or some mixture of cinnamon, ginger, nutmeg etc.) 

| Instructions

Line 2 baking sheets with non-stick baking mats and set aside. 

Sift the flour, powdered sugar and espresso powder into a bowl, set aside. In the bowl of a stand mixer, whisk together the egg whites and granulated sugar. Place the mixing bowl over a pot of simmering water and heat, whisking constantly, until the sugar is melted and the mixture is warm to the touch. Return the bowl to your stand mixer, fitted with the whisk attachment. Turn the mixer to high and whisk the egg mixture until it forms stiff peaks. 

Sift the dry ingredients into the mixing bowl on top of the egg whites. Don't skip this double sifting step, it's super important! Turn the mixer to medium and mix for about 10 seconds, until the dry ingredients are just incorporated. Add a few drops of orange food color and mix another 4-5 seconds. At this point, take a spatula and scrape down any unincorporated meringue from the sides of the bowl. Also run the spatula around the bottom once to get any bits that didn't get mixed in. You don't want to just let the mixer run until this stuff is mixed in or the batter will be overmixed. Drop the whisk back down into the batter and lift it up, if the batter runs down in a steady stream, it is ready. If it breaks as it runs down, continue to mix for a few seconds at a time just until it no longer breaks. 

Scoop the batter into a pastry bag fitted with a wide round tip. Pipe evenly sized rounds (the size is totally up to you, mine are usually about 1 1/2- 2 inches in diameter) onto the prepared baking sheets. Bang the baking sheets on the counter several times to release any air bubbles. Let the macarons sit out until the tops are dry and a skin has formed. You will know they are ready when you touch one with your finger and you can pull it away clean. If batter sticks to your finger and it creates a peak in the macaron, they need to sit longer. This can take anywhere from 15-45 minutes depending on the weather, the heat of your kitchen, humidity etc. 

Once the macarons have dried, preheat oven to 300 and place a rack in the center. Bake the macarons one tray at a time for 15-20 minutes. A good test for if the macarons are done is to gently tap the top of a shell with your finger. If it sound hollow and the macarons does not jiggle back on forth on the feet that it has formed. they are ready to go. Remove from the oven and immediately remove the baking mat from the pan. Let the macarons cool completely before removing them from the mat. 

For the filling, beat the butter in the bowl of a stand mixer for 2 minutes.Scrape the bowl and add the powdered sugar. Beat on low speed to incorporate, then increase speed to high and beat for 1 minute. DIssolve the espresso powder in 1 tsp. warm water and add to the buttercream along with the pumpkin puree and spices. Beat until incorporated. Taste and add more espresso or spice, if desired. Transfer to a piping bag fitted with a round tip. Pipe the frosting onto half of the macaron shells and sandwich together with the remaining shells. Roll the sides of each macaron in rainbow sprinkles.