Pumpkin Buttercream Filled Macarons with Pumpkin Spice Dark Chocolate Ganache

Pumpkin Buttercream Filled Macarons with Pumpkin Spice Dark Chocolate Ganache

Pumpkin Buttercream Filled Macarons with Pumpkin Spice Dark Chocolate Ganache

 

Ingredients
For the Macarons
  • 1 cup plus 2 Tbsp almond flour (149 g)
  • 2 cups plus 2 tsp powdered sugar (210 g)
  • 2½ tsp pumpkin pie spice
  • 4 egg whites (136 g) aged for 2-3 days, room temperature (MUST BE ROOM TEMPERATURE)
  • ¼ cup plus 2 Tbsp superfine or granulated white sugar (81 g)
  • ½ tsp vanilla extract
  • pinch of salt
  • 2 drops of orange food coloring (I used Americolor Soft Gel in Orange)
  • 1 drop of green food coloring (I used Americolor soft Gel in Leaf Green)
For the pumpkin spice ganache
  • ⅓ cup (2 oz) dark chocolate chips or bittersweet chocolate, finely chopped
  • 1 tsp pumpkin pie spice
  • ¼ cup heavy whipping cream
For the Pumpkin Buttercream Frosting:
  • ½ cup unsalted butter, softened to room temperature
  • 1 and ½ to 2 cups powdered sugar
  • 1 Tbsp pumpkin puree (not pumpkin pie filling), room temperature
  • 1 Tbsp pumpkin pie spice
  • salt to taste (about ⅛ tsp)
  • 1 Tbsp heavy cream

See full instructions on: www.dessertnowdinnerlater.com

Leave a Reply

Your email address will not be published. Required fields are marked *