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.
Equipment
- Stand Mixer or hand mixer and mixing bowl
- Piping Bags
- Star Piping Nozzle
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.