These Pumpkin Macarons are a little more advanced than your average bake, but they are absolutely worth the effort. With their crisp shells, soft chewy centres and creamy white chocolate ganache filling, they’re the kind of spooky treat that will make your Halloween dessert table look incredible. Shaped and decorated to look like little pumpkins, they’re equal parts elegant and fun – perfect for both grown-up parties and family baking.

I really love how these macarons bring a little bit of “wow factor” to Halloween. They’re not your standard spooky bakes – they feel special, almost like something from a patisserie, but with that fun seasonal twist. The whipped white chocolate ganache adds the perfect creamy balance to the crisp, delicate shells, and the green chocolate leaves finish them off beautifully. They might take a bit more time and patience than your usual Halloween cookies, but they’re so worth it.

Why You’ll Love This Recipe

Perfect for Halloween – pumpkin-shaped and decorated with a spooky seasonal twist.
Delicious flavour – crisp shells with a chewy bite, filled with whipped white chocolate ganache.
Showstopper bake – they look impressive, but the step-by-step method makes them achievable at home.
Make-ahead friendly – macarons can be baked and filled ahead of time, perfect for party prep.

Ingredients Breakdown

Be sure to check the recipe card for the full list of ingredients and quantities.

Egg whites – best at room temperature; whisked into stiff, glossy peaks to form the meringue base.
Caster sugar (granulated sugar) – stabilises the meringue and gives structure to the shells.
Almond flour – essential for macarons, gives them their delicate texture.
Icing sugar (powdered sugar) – keeps the shells smooth and light.
White chocolate – used both for decoration and the rich ganache filling.

Double cream (heavy cream) – whipped into the ganache to make it light and fluffy.
Oil-based food colouring – important to use oil-based colouring so it doesn’t affect the batter consistency. I like Colour Mill Orange and Colour Mill Forest Green.
Vinegar – used to wipe the bowl clean, ensuring no grease interferes with the meringue.

Step-by-Step Instructions

Preheat the oven to 140°C (280°F) and line baking trays with silicone mats.
Wipe your mixing bowl with vinegar to remove any grease.
Sift together the icing sugar and almond flour – this ensures smooth macaron shells.
Place egg whites and sugar in a bowl over simmering water. Stir gently until the sugar dissolves and the mixture reaches 50°C (120°F).
Whisk the mixture with a stand mixer or hand mixer, starting on low and gradually increasing speed until stiff, glossy peaks form.
Fold in the sifted almond flour and icing sugar using a spatula in a “J” motion. The batter should flow slowly but not be runny.
Transfer to a piping bag fitted with a round tip. Pipe pumpkin-shaped shells onto the silicone mat using a template if needed.
Let the shells rest at room temperature for up to 1 hour until the tops are dry to the touch.
Bake for 15 minutes. Turn off the oven, open the door slightly, and let them rest inside for 30 minutes before removing.
Cool completely before lifting the shells from the mat. Pair shells of similar size.

For the Ganache

Heat the cream until steaming but not boiling. Pour over the white chocolate chips and stir until smooth.
Chill until set, then whip with a mixer until it reaches stiff peaks.

Transfer to a piping bag fitted with a star nozzle. Pipe ganache onto one shell and sandwich with another.
Use green-coloured melted white chocolate to pipe little leaves for decorati

Tips for Success

Use a food scale – macarons are very precise; weighing ingredients gives the best results. To get exact egg white measurements, you can use a syringe (I use the ones that came with Calpol or Nurofen for Children!).
Don’t skip drying time – letting the shells rest before baking helps them form feet and prevents cracking.
Oil-based colour only – water-based colours can ruin the batter consistency.
Pair shells before filling – this makes assembling much easier.
Store correctly – keep macarons in the fridge in an airtight container and bring to room temperature before serving.

FAQ

Can I make these ahead of time?

Yes! Macarons actually taste better the next day as the flavours develop. Store filled macarons in the fridge for up to 3 days.

Can I freeze macarons?

Yes, both the unfilled shells and filled macarons can be frozen. Just make sure they’re in an airtight container and thaw in the fridge before serving.

What if I don’t have a piping template?

You can pipe freehand, but a template helps keep the pumpkin shapes consistent.

Which method is this macaron recipe?

This Pumpkin Macarons recipe uses the Swiss method. In this technique, the egg whites and sugar are gently heated together over simmering water until the sugar dissolves, then whipped into a glossy meringue before folding in the almond flour and icing sugar. It’s a lovely balance between the French and Italian methods – more stable than the French meringue but less fiddly than the Italian sugar syrup approach.

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Pumpkin Macarons

These Pumpkin Macarons are the ultimate Halloween treat – light, delicate shells filled with a fluffy whipped white chocolate ganache. They’re shaped and decorated to look like mini pumpkins, making them both delicious and festive. While macarons have a reputation for being tricky, this step-by-step recipe will guide you through so you can achieve bakery-style results at home. Perfect for parties, gifting, or simply enjoying with a cup of tea.

Print Recipe Pin Recipe

Prep Time:1 30

Cook Time:15

Total Time:1 45

Course: Dessert

Cuisine: British

Keyword: Halloween Desserts, Halloween Treat Ideas, Macarons, Pumpkin Macarons

Servings:

Equipment

Stand Mixer or hand mixer and mixing bowl
Piping Bags
Round piping nozzle
Star Piping Nozzle
Weighing Scales
Thermometer
Macaron Mat

Ingredients

For the Shells

75 grams egg whites about 2 ½ medium eggs / 5 tbsp
70 grams caster sugar ⅓ cup granulated sugar
90 grams almond flour 1 cup
80 grams icing sugar ⅔ cup powdered sugar
White chocolate melted (for decoration)
Oil-based orange (or yellow and red) food colouring
Oil-based green food colouring

For the Whipped White Chocolate Ganache

225 grams white chocolate chips 1 ½ cups
240 mililitres double cream 1 cup heavy cream

Instructions

Preheat the oven to 140°C (280°F) and line baking trays with silicone mats.
Wipe your mixing bowl with vinegar to remove any grease.
Sift together the icing sugar and almond flour – this ensures smooth macaron shells.

Place egg whites and sugar in a bowl over simmering water. Stir gently until the sugar dissolves and the mixture reaches 50°C (120°F).
Whisk the mixture with a stand mixer or hand mixer, starting on low and gradually increasing speed until stiff, glossy peaks form.
Fold in the sifted almond flour and icing sugar using a spatula in a “J” motion. The batter should flow slowly but not be runny.
Transfer to a piping bag fitted with a round tip. Pipe pumpkin-shaped shells onto the silicone mat using a template if needed.
Let the shells rest at room temperature for up to 1 hour until the tops are dry to the touch.
Bake for 15 minutes. Turn off the oven, open the door slightly, and let them rest inside for 30 minutes before removing.
Cool completely before lifting the shells from the mat. Pair shells of similar size.
Make the ganache.
Heat the cream until steaming but not boiling. Pour over the white chocolate chips and stir until smooth.
Chill until set, then whip with a mixer until it reaches stiff peaks.

Transfer to a piping bag fitted with a star nozzle. Pipe ganache onto one shell and sandwich with another.
Use green-coloured melted white chocolate to pipe little leaves for decoration.