Pumpkin macarons in pumpkin shape for</br>Halloween!

After the « Ghosts » Macarons , here’s a second recipe for   Halloween macarons: pretty little pumpkins filled with a  pumpkin cream!

To make them, I just piped my shells by making five small plots of batter side by side, as if I wanted to make a flower, which allowed me to have shells looking like a pumpkin. The stalk is then formed with fondant (or marzipan).

Do not use too sweet white chocolate for the filling, it risks to mask the taste of pumpkin! Of course, this recipe can also be made with other squashs like butternut for exemple!


Pumpkin macarons in pumpkin shape for Halloween!

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Author: Sandra Pascual


For the shells

  • 1/3 cup of egg whites
  • 1 cup of powdered sugar
  • 1 cup of almond ground
  • 5 teaspoons of sugar
  • Orange food coloring
  • Dark green fondant

For the filling

  • 175 g of pumpkin puree
  • 130 g of white chocolate chips
  • 1 teaspoon pumkin spice


  1. Boil the pumpkin puree, add the spices and pour the half on the white chocolate chips. Wait a minute, and mix gently, add the remaining puree in two times by mixing . Let cool at least 2 hours in the fridge (best overnight).
  2. Combine the grounded almonds and powdered sugar in a food processor, and pulse on and off. Sift the powder to remove any large chunks that remain. Put those chunks back into the food processor and pulse again for another 30 to 60 seconds. Sift again. Whip the egg whites until foamy, then turn the speed up to medium to medium-high and gradually add the sugar and food coloring until you obtain a glossy meringue with stiff peaks.
  3. Add all of the nut mixture to the meringue and fold together. Use both a folding motion that scrapes the bottom of the bowl (to incorporate the dry ingredients) and a gentle pressing motion, to deflate the meringue against the side of the bowl. Slow down after all the dry ingredients have been incorporated, and continue folding the mass carefully until you obtain a batter that looks somewhat glossy and flows from the spatula in a thick ribbon. Fill a pastry bag fitted with a 1/3 inch wide plain tip with the batter.
  4. Line a baking sheet with parchment paper OR with silicone mats. Pipe the macarons by making 5 little plots for each macaron, like a flower. Then pick up each sheet with both hands and slam it firmly straight downward on the counter 2 to 3 times. This will to force out any large air bubbles. Immediately pop any bubbles that rise up but don’t break with a toothpick.
  5. Preheat the oven to 250°F. Let the macarons sit out for 30 minutes to harden their shells a bit. Bake one pan at a time for 25 minutes. Let cool completely before trying to move the shells. Once cool, remove the shells from the silicone mat or parchment and flip them over. Fill the shells with filling and top with a similarly-sized top shell on which you paste a stalk made of fondant. For the best flavor and texture, store in the refrigerator for 24 to 48 hours before eating.

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