Pumpkin Spice Latte Macarons

Well, I saw pumpkins at the grocery store today so it must mean it is fall! Woot! So I went and made sure by walking over to the Starbucks kiosk, and yep plastered all over were signs for the pumpkin spice latte! So I picked one up (hey I couldn’t resist!) and thought man I should turn this into a cookie. So I bought some eggs, almond flour and pumpkin puree and headed home. I knew immediately I wanted to make French macarons. They are the best cookie and so versatile. So after a little planning I decided on a spiced latte cookie and a pumpkin buttercream. Yep, I said pumpkin buttercream. It is so good! So bear with me there a lot of steps to making these little delicacies. Now let’s make some delicious Pumpkin Spice Latte Macarons! #psl

Pumpkin Buttercream:
2 sticks unsalted butter, room temperature
2 cups powdered sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
2 tbsp pumpkin puree
1 tbsp marshmallow fluff
orange food dye (optional)

Just a note, I usually leave my butter in the mixing bowl overnight covered with saran wrap. In a stand mixer, combine butter and salt until creamy.

Add in sugar, mixing thoroughly. Scrape down sides of the bowl and add in spices, pumpkin and fluff. If you are using the orange food dye add it to your whisk now. I have made it with and without they dye and like the way the macarons look either way!
Mix until combined and super fluffy and delicious. Store in the fridge until you are ready to use.

Macarons:
7 oz powdered sugar
4 oz almond flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tbsp espresso powder
4 large eggs whites, room temperature
3.5 ounces granulated baking sugar
cream of tartar

I leave my egg whites out overnight, in a measuring cup covered with saran wrap. The first thing I do is when making macarons is mise en place. I want to have everything prepped before even starting. I line my rimmed baking sheets with macaron template and place parchment paper over it. I set my buttercream out to come to room temperature. I get my piping bags ready to fill. My sifter is beside me.

Let’s get the dry ingredients ready first. In a food processor pulse together powdered sugar, almond flour, cinnamon, nutmeg, ginger and espresso powder about 10-12 times. Transfer to a medium bowl.

Preheat your oven to 325 F. In your mixer, I am using handy dandy Kitchen aid fitted with the whip attachment, add your egg whites and start whipping on medium high.

When the egg whites start to get frothy, add the cream of tartar. 2 taps on the side of bowl is what I do. Keep mixing.

When you reach the soft peak stage of the meringue start a slow stream of adding the granulated sugar. No need to rush and do not dump it all in at once! Scrape down the bowl with the whisk to make sure all sugar is incorporated.

Keep mixing on medium high until you reach the stiff peak stage. You know you will reach this stage when your peaks no longer bend and stick straight up. The meringue should be beautifully glossy. Also, my favorite way to know is when you detach the bowl and whisk and you can hold the bowl over your head and not have a single molecule of the meringue move. It is a great trick for the kids or unsuspecting friends and family.

Now transfer your meringue into a clean bowl. In 3 separate batches, sift (yes, sift) and fold in your almond flour mixture. Gently so you do not break the meringue. Just keep folding until the meringue and flour mixture is combined. The texture should be like taffy ribbons running off your spatula and not one big clump falling back into the bowl. Again the mixture should be smooth and shiny.

Now fill your piping bag with a #12 tip about half way full and pull your baking sheets close to you. Pipe the rounds onto the stencils. Then firmly tap the bottom of each sheet to release any air bubbles. Let the macarons stand at room temperature for 15-30 minutes, check for a crust before placing into the oven. When you touch the macarons the batter should not stick to your finger. If it is humid outside this step may take longer.

Bake one sheet at a time, rotating half way through about 12-15 minute until macarons are firm and crisp. If the macarons are still soft inside lower the oven temperature to 300 F and cover the macarons with foil and bake a few more minutes. If the macarons crack your oven temperature is too hot.

Let cool on baking sheets for 4-5 minutes and then let cool completely on a wire rack.

Fill a pastry bag with your pumpkin buttercream, any tip you prefer. Pipe the buttercream onto one side macarons.

Sandwich the cookies together and enjoy!

Pumpkin Spice Latte French Macarons
Yields 35
Tastes just like a PSL!
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Pumpkin Buttercream
  1. 2 sticks unsalted butter, room temperature
  2. 2 cups powdered sugar
  3. 1 tsp salt
  4. 1 tsp cinnamon
  5. 1 tsp nutmeg
  6. 1 tsp ginger
  7. 2 tbsp pumpkin puree
  8. 1 tbsp marshmallow fluff
  9. orange food dye (optional)
Macarons
  1. 7 oz powdered sugar
  2. 4 oz almond flour
  3. 1 tsp cinnamon
  4. 1 tsp nutmeg
  5. 1 tsp ginger
  6. 1 tbsp espresso powder
  7. 4 large eggs whites, room temperature
  8. 3.5 ounces granulated baking sugar
  9. cream of tartar
Buttercream
  1. Just a note, I usually leave my butter in the mixing bowl overnight covered with saran wrap. In a stand mixer, combine butter and salt until creamy.
  2. Add in sugar, mixing thoroughly. Scrape down sides of the bowl and add in spices, pumpkin and fluff. If you are using the orange food dye add it to your whisk now. I have made it with and without they dye and like the way the macarons look either way!
  3. Mix until combined and super fluffy and delicious. Store in the fridge until you are ready to use.
Macarons
  1. I leave my egg whites out overnight, in a measuring cup covered with saran wrap. The first thing I do is when making macarons is mise en place. I want to have everything prepped before even starting. I line my rimmed baking sheets with macaron template and place parchment paper over it. I set my buttercream out to come to room temperature. I get my piping bags ready to fill. My sifter is beside me.
  2. Let's get the dry ingredients ready first. In a food processor pulse together powdered sugar, almond flour, cinnamon, nutmeg, ginger and espresso powder about 10-12 times. Transfer to a medium bowl.
  3. Preheat your oven to 325 F. In your mixer, I am using handy dandy Kitchen aid fitted with the whip attachment, add your egg whites and start whipping on medium high.
  4. When the egg whites start to get frothy, add the cream of tartar. 2 taps on the side of bowl is what I do. Keep mixing.
  5. When you reach the soft peak stage of the meringue start a slow stream of adding the granulated sugar. No need to rush and do not dump it all in at once! Scrape down the bowl with the whisk to make sure all sugar is incorporated.
  6. Keep mixing on medium high until you reach the stiff peak stage. You know you will reach this stage when your peaks no longer bend and stick straight up. The meringue should be beautifully glossy. Also, my favorite way to know is when you detach the bowl and whisk and you can hold the bowl over your head and not have a single molecule of the meringue move. It is a great trick for the kids or unsuspecting friends and family.
  7. Now transfer your meringue into a clean bowl. In 3 separate batches, sift (yes, sift) and fold in your almond flour mixture. Gently so you do not break the meringue. Just keep folding until the meringue and flour mixture is combined. The texture should be like taffy ribbons running off your spatula and not one big clump falling back into the bowl. Again the mixture should be smooth and shiny.
  8. Now fill your piping bag with a #12 tip about half way full and pull your baking sheets close to you. Pipe the rounds onto the stencils. Then firmly tap the bottom of each sheet to release any air bubbles. Let the macarons stand at room temperature for 15-30 minutes, check for a crust before placing into the oven. When you touch the macarons the batter should not stick to your finger. If it is humid outside this step may take longer.
  9. Bake one sheet at a time, rotating half way through about 12-15 minute until macarons are firm and crisp. If the macarons are still soft inside lower the oven temperature to 300 F and cover the macarons with foil and bake a few more minutes. If the macarons crack your oven temperature is too hot.
  10. Let cool on baking sheets for 4-5 minutes and then let cool completely on a wire rack.
  11. Fill a pastry bag with your pumpkin buttercream, any tip you prefer. Pipe the buttercream onto one side macarons.
  12. Sandwich the cookies together and enjoy!
Coder's Kitchen http://coders.kitchen/

Sarah

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