"Delicious and easy pumpkin spice macarons with a silky smooth filling"
Pumpkin Spice Macarons
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Recipe Description
Easy macaron recipe with a flavorful pumpkin spice filling
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Prep time: 25mins
Cook time: 25mins
Serves or Makes: 30
Recipe Card
ingredients
- 110 grams Egg whites
- 300 grams Ground almonds
- 300 grams Powdered sugar
- 70 grams Water
- 110 grams Egg whites
- 265 grams Soy milk
- 1 piece Vanilla pod
- 340 grams Vegan white chocolate
- 50 grams Sunflower oil
- 10 grams Pumpkin spice mix.
Method
Step 1
Preheat your oven to 130°C Place the first part of the egg whites (110g) into the bowl of your standing mixer. Make sure the bowl is completely clean and has no residue of any oil/fat! In a large bowl mix together the sieved powdered sugar and the sieved almond powder. (Make sure there are no clumps) add the other half of the egg whites (110g) I add the coloring at this stage to the almond mixture. Place the sugar and the water into a medium/small pot and bring to a simmer at medium-high heat. Once the sugar sirup reaches 112°C start whipping the egg whites at medium-high speed until they start to increase volume. Once the sugar sirup reaches 118°C immediately take it off the heat and in a slow steady stream pour it into the egg whites while constantly whisking. Still at high speed. Let it whisk for about a minute and then slowly decrease the speed slightly to medium-high. In the meantime mix your almond mixture with a spatula until you have a thick and evenly spread batter. Keep whisking until the egg whites cool down and feel luke warm to the touch and have a glossy finish. Once your meringue is ready fold it into the almond batter in 3 parts. Combining well after each addition. The finished batter will have a somewhat “slow-runny” consistency but make sure to not overmix the batter. Fill the batter into a prepared piping bag fitted with a round nozzle.( I love using this 13mm Kaiser round tip(amazon) Pipe the batter onto the prepared silicone mats. Leaving about 2-3cm between each macaron as these will spread slightly before baking. Tap the bottom of the tray slightly just to flatten the macarons a bit. Bake them immediately in the preheated oven for 15 minutes at 130°C and after the 15 minutes reduce the heat to 120°C and bake for another 15-20 minutes until they are set. Let cool completely before removing from the mat. Once completely cooled fill with the pumpkin spice ganache and store in an airtight container for 1-2 days or freeze for up to 2 months.
Step 2
In a medium sized jug place the chopped white chocolate, pumpkin spice and the sunflower oil. Set aside. In a small pot bring the soy milk, salt and vanilla to almost a boil. Pour immediately over the white chocolate mixture and let it sit for about 1-2 minutes so the chocolate can start to dissolve. Handblend the ganache making sure not to incorporate air bubbles. (Keep the handblender low in the jug and only move it slightly „up and down“ to avoid getting many air bubbles. Blend until you get a smooth and glossy ganache. Let the ganache set slightly in the fridge for 1-2 hours and handblend once again. (You want to achieve a homogenous and smooth texture) Pour the ganache into a small bowl and cover the top with cling film. Let it rest in the fridge for about 10-12 hours before using. Place the ganache into you piping bag fitted with a round nozzle and fill your macaron shells.