Pumpkin spice macarons bring out the smells and taste of fall. The idea for this macaron flavor came to me while baking pumpkin spiced bread. The flavors of cinnamon, allspice, ginger, nutmeg, pecan, and pumpkin reminded me of this season of Thanksgiving. The aroma of the spices filled my kitchen with nostalgic memories of holidays gone by. This macaron born from thoughts of the past will become a new holiday tradition.
Thanksgiving Haiku
spices fill the air
this season of thanksgiving
holiday flavors
The macarons were made using the Italian method described in the Bouchon Bakery cookbook.
Italian meringue buttercream was colored with a three drops of orange and one drop of black food gel. The buttercream was flavored with American Spoon pumpkin butter. The pumpkin butter ingredients included pumpkin, brown and maple sugar, lemon juice, and pumpkin pie spices.
The macaron shells were flavored by adding spices to the almond flour and confectioner sugar mixture. For every 318 grams of almond flour, I added 1/2 tsp of ground nutmeg, 1/2 tsp of cinnamon, 1/2 tsp of allspice, 1/2 tsp of ground ginger, and 1/4 tsp of salt.
The macaronage was piped and set aside to allow to dry until a thin skin forms on the macaron shell.
The baked macaron shells cooling and waiting to be paired.
Pumpkin spice macaron with the spice macaron shell and a filling of pumpkin butter Italian meringue buttercream and a bullseye of pumpkin butter.
Pecans were roasted in the oven and then finely chopped. After the macarons were assembled, the edges were rolled in the pecans.
Pumpkin spice macaron nestled within a maple leaf.
Pumpkin spice macarons resting on a pumpkin. The perfect spiced macaron for the Thanksgiving season. A new holiday tradition.
Stay tuned for the next stop in my macaron journey.