Monday, November 12, 2012

Pumpkin Pie Spice Macarons with Chocolate Ganache and Pumpkin Buttercream Filling

This is a cheater post because I made these macarons last year. They've languished in my drafts box all year waiting for an appropriate time (season) to share. Good thing, because I am still trying to catch up from my 8 days on the road ordeal from Sandy so not much baking going on lately.

Currently my brother and I are managing my mother's impending return to her house on a wrecked barrier island off of Long Island. Hard for an 83 year old but I am amazed at her toughness. It helps she has alway been a bit of a gypsy.

When I made these pumpkin pie spice macarons way back when I was trying out different options for filling. I used leftovers I had at hand. The chocolate ganache worked well for a fancier, more elegant version. The pumpkin buttercream version was straight up Thanksgiving dessert in a pretty macaron package.

Pumpkin Pie Spice Macarons with Chocolate Ganache and Pumpkin Buttercream Filling

For the pumpkin pie spice shells:

I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.

  • 3 egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
  • 25 grams of fine granulated sugar
  • 200 grams of powdered sugar (minus 2 tablespoons)
  • 2 tablespoons pumpkin pie spice 
  • 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the blanched. The former looks fine if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

  • Sift the powdered sugar, pumpkin pie spice and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside. 
  • Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
  • Add the powdered sugar/almond/pumpkin pie spicemixture to the egg white mixture and fold, using quick strokes at first then slow down.  No more than 50 strokes all together. The batter should have a "flowing like lava" consistency. 
  • Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat. 
  • Let the macarons dry for about one hour until they harden.
  • Preheat oven to 300 degrees F
  • Bake for 18-20 minutes.
  • I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet. 
  • Let cool completely and then match up the shells into pairs according to size and fill with your filling of choice.
For the chocolate ganache:

I used THIS recipe from Joy of Baking

For the pumpkin buttercream:


  • 1 stick of butter
  • 1 tablespoon heavy cream
  • 1/2 cup pumpkin puree (I used fresh I made myself)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

  • Beat butter, cream, pumpkin puree, vanilla and 2 cups of the powdered sugar together.
  • Gradually add remaining cups of sugar.


  1. I need to make your pumpkin buttercream!
    They look fantastic!

  2. These are so beautiful! And I can imagine how delicious they are - the pumpkin pie and the chocolate combo must be so good together.

    I am sorry to hear about your mom's place! Wow! Unbelievable! I hope everything will be okay and I am glad you are all safe. I'll go read your Sandy post which I missed!


  3. Oh now you are talking. I like this combo a lot. alot alot alot.
    And you are not cheating. For god's sake you deserve some major slack! I'm posting every week or two sans natural disaster.

    Best to you and your family getting back on track. My son, in Tribeca, spent five days with friends uptown but has been back in his apt for a week. He's been trying to help with some clean up. What a disaster. xo

  4. These look AMAZING. Seriously...I'm in love! Can't believe you've been holding out on us for a year. :P

    I'm glad to hear you all are doing okay!

  5. One more awesome way to eat pumpkin with chocolate. So elegant.

  6. They look fabulous, Lora. Not surprised you'll be catching up after Sandy. Glad all is well. Take care and cheers to your wonderful macaron creations!

  7. Hoping that your mom gets settled back into her home without too much more trouble and that she is soon finding herself feeling that she never left it. You are wonderful children, you and your brother and I love how you are taking such good care of your Mom, especially throughout all this nasty Sandy business.
    Love the macs, love pumpkin pie spice :)

  8. Sending best wishes to you and your mother right now. Here's hoping she's handling it as best one can be at this time. Bet she's a fighter though!

  9. Couldn't get a more perfect macaron for Thanksgiving! They look and sound beautiful. Will you be making some Christmas macarons :)?

  10. Holy Mama of Macaroon, Lora..these pumpkin macarons..with both the chocolate and pumpkin buttercream filling, are making me drool..and macarons don't often make me drool via the eye..they just look pretty. You have got the edibility factor on these babies down pat. Love that you loaded them up with the fillings! Hope you had a wonderful Thanksgiving! xo

  11. Yummo on both counts. I think I would love the chocolate version with the pumpkin spice shells. Sounds delicious.


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