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Pumpkin spice latte macarons are a fun take on a classic fall coffeehouse drink!
Love them or hate them, the herald of all things fall is the arrival of the pumpkin spice latte. From September to November, it graces billboards and features in so many #basic instagram posts. Unless you’re me and don’t like pumpkin spice lattes. Seriously, I share one maybe once a year with the Godfather at his request. Otherwise, I’ll take my pumpkin spice in just about anything else. And I’ll even combine pumpkin spice and coffee in other things, like cupcakes, and these pumpkin spice latte macarons. Fun fact, just like the latte from a certain popular coffee chain, these macarons contain no actual pumpkin.
If you want to, you can always arrange them in the shape of a pumpkin with some coffee beans, take pictures, and proceed to amuse yourself for the rest of the afternoon saying things like “I made a poompkin out of poompkin macarons! *dances around*”. Not that I’d know anything about that… I’m a very serious food blogger. No fun here. :-p
Anyway, back to all things macaron and pumpkin spice latte macarons. These really are best when served after a brief rest so the flavors can blend. The coffee filling is spectacular on its own, and combined with the spice in the shells, these are a vest-wearing coffee lover’s dream. If you can’t find instant espresso powder, use instant coffee without added sugar or flavors as these will change the final product. It’s best to add the granules early on in the mixing process to give the granules a chance to completely dissolve.
If you need a tutorial to help you brush up your macaron making technique, pop over to my Macarons 101 post. You may use either the French or Italian method with this recipe with equally good results. I hope you enjoy this pumpkin spice latte macaron recipe!
- 150 g almond flour
- 150 g powdered/confectioner's sugar
- 150 g granulated sugar
- 30 g water
- 110 g egg whites divided
- 1/2 tsp pumpkin spice mix
- 2 drops orange gel food coloring, optional
- 2 egg whites
- 1/2 cup granulated sugar
- 12 tbsp unsalted butter
- 2 tsp instant espresso powder
To make the shells:
- Sift together the almond flour, pumpkin spice, and confectioner's sugar into a mixing bowl. Top with 55 g egg whites and gel color if using. Do not mix.
- In the bowl of your stand mixer fitted with your whisk attachment, place the other 55g egg whites.
- In a small saucepan, combine the granulated sugar and water over medium heat, stirring constantly until the sugar dissolves. Bring the mixture up to soft ball stage (235 F/112 C) over medium high heat. When it is about 5 degrees away from the soft ball stage, start whisking your egg whites on medium speed until frothy. Once the sugar has reached soft ball stage, immediately remove from the heat, increase your mixer speed to high, and carefully drizzle in the sugar syrup, avoiding the sides of your bowl as much as possible. Continue whisking until you've reached a soft peak.
- Dump in the almond meal mixture and fold it into the egg whites until the mixture is homogeneous and looks like slow moving lava. Be careful not to over mix.
- Place the mixture into a piping bag fitted with a round tip and pipe onto parchment paper or silicone mat lined baking sheets. Set aside.
- Heat your oven to 300 F.
- Bake the sheets one at a time for 15-17 minutes until the shells easily lift off the parchment or baking mat but aren't colored around the edges. Remove from the oven and allow to cool completely before filling.
- While the macarons are baking, make the filling.
To make the filling:
- Bring a small saucepan of water to a simmer over medium heat. Be sure the water level is low enough that when you place your mixer bowl over the sauce pan, the water does not touch the bottom of the bowl.
- In the clean and dry bowl of your mixer, combine the egg whites and granulated sugar. Fit your mixer with the whisk attachment. Place the bowl over the simmering saucepan of water and stir constantly until the sugar has dissolved into the egg whites (about 3-5 minutes). Once the sugar has dissolved, immediately remove the bowl and place in the stand mixer. Slowly work up to a medium high speed and mix until the egg whites and sugar begin to turn white and the outside of the bowl is no longer very hot to the touch.
- Add in the espresso powder and then add the softened butter 1 tbsp at a time. Increase mixing speed to high and continue mixing until the filling is glossy and comes together. This can take up to 10 minutes depending on the temperature of your ingredients.
- When the shells are cooled, pair them together on the cooling rack. Pipe a bit of filling on one side of the macaron and then top with the other.
- Allow the macarons to rest in the refrigerator in an airtight container for 24 hours before serving (ideally). Remove from the refrigerator a few minutes before eating to allow the filling to soften.