We Turned a Pumpkin Spice Latte into a Macaron

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