Pumpkin spice latte macarons are a fun take on a classic fall coffeehouse drink! * Recipe on GoodieGodmother.com
Pumpkin Spice Latte Macarons
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Pumpkin spice latte macarons are a fun take on a classic fall coffeehouse drink!

Course: Dessert
Servings: 24 macarons (approx)
Author: Mary (The Goodie Godmother)
  • 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:
  1. 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.

  2. In the bowl of your stand mixer fitted with your whisk attachment, place the other 55g egg whites.
  3. 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.
  4. 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.
  5. 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.
  6. Heat your oven to 300 F.
  7. 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.
  8. While the macarons are baking, make the filling.

To make the filling:
  1. 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. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.