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Fall Spiced Pumpkin Ganache French Macaron

These delightful macarons combine the warmth of fall flavors with a rich pumpkin ganache, offering a beautiful treat perfect for any gathering or cozy night in.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 15 macarons
Course: Dessert, Snack
Cuisine: French, Seasonal
Calories: 53
Ingredients Method Notes

Ingredients
  

Macaron Shells
  • 250 grams almond flour Finely ground for best results.
  • 250 grams powdered sugar
  • 75 grams egg whites Aged and at room temperature.
  • 50 grams granulated sugar For stabilizing the meringue.
  • 1 teaspoon vanilla extract For flavor.
  • 1/2 teaspoon pumpkin spice For a seasonal flavor.
Ganache Filling
  • 1/2 cup heavy cream For a rich consistency.
  • 100 grams dark chocolate Chopped for easy melting.
  • 1/4 cup pumpkin puree Can use canned or homemade.
  • 2 tablespoons butter For creaminess.

Method
 

Preparation
  1. Preheat your oven to 285°F (140°C) and prepare two baking sheets with parchment paper.
  2. Pulse the almond flour and powdered sugar in a food processor until finely ground.
  3. Whisk the aged egg whites in a mixing bowl until soft peaks form, then gradually add the granulated sugar, whisking until stiff peaks are achieved.
  4. Fold in the almond flour mixture until combined, then add vanilla extract and pumpkin spice.
  5. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets. Let them rest for about 30 minutes until a skin forms.
Baking
  1. Bake the macarons for 15-20 minutes until they have risen and developed a smooth top. Allow them to cool completely before removal.
Making Ganache
  1. Heat the heavy cream until it simmers, then pour it over the chopped dark chocolate. Let it sit, then stir until smooth.
  2. Mix in the pumpkin puree and butter until thoroughly combined.
Assembly
  1. Once the macarons are cooled, sandwich them with the pumpkin ganache. Refrigerate for a few hours to set before serving.

Notes

Store macarons in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Let them come to room temperature before serving.