Pumpkin Spice Latte Macarons | Fall’s Favorite Drink, Reimagined
We took the Pumpkin Spice Latte and gave it a pastry chef makeover — crisp shells, chewy centers, and a silky pumpkin spice ganache that tastes like fall in a bite.
You’ll need:
• 125 g heavy cream
• 125 g pumpkin purée
• 40 g glucose syrup
• 250 g white chocolate (chopped)
• 2 g espresso powder
• 1 g pumpkin pie spice
• 1 g kosher salt
• 350 g almond flour
• 300 g powdered sugar
• 110 g egg whites (divided)
• 0.5 g orange food coloring
• 0.1 g red food coloring
• 1 g egg white powder
• 165 g granulated sugar
• 55 g water
Steps:
1. Ganache: Simmer cream, pumpkin, and glucose 3 min. Off heat, whisk in chocolate, espresso, spice, and salt. Strain and chill 2 hrs–overnight until thick and glossy.
2. Shell paste: Sift almond flour + powdered sugar twice. Mix with half the egg whites and coloring to make a smooth paste.
3. Meringue: Whip remaining egg whites and egg white powder to stiff peaks. Boil sugar and water to 244 °F / 118 °C, pour slowly into whites, and whip until glossy.
4. Macaronage: Fold meringue into paste in thirds until batter flows like lava. Pipe rounds, tap tray, dust with pumpkin spice, and rest until a skin forms.
5. Bake: 330 °F / 166 °C for ~11 min until risen with “feet” and set. Cool completely.
6. Assemble: Pair shells, pipe ganache, sandwich, and chill 8+ hrs to set flavor and texture.
Key tips:
• Double-sifting almond flour is non-negotiable for smooth shells.
• Resting the shells before baking gives them structure and “feet.”
• Chill filled macarons overnight for that perfect soft-chewy texture.
• Pumpkin spice + espresso + white chocolate = PSL perfection.
? Full recipe and macaron masterclass: https://www.chefsteps.com/activities/pumpkin-spice-latte-macaron