Pumpkin Spice Latte Macarons
Recipe By: 
Recipe type: Dessert, Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 40 cookies
 
Ingredients
  • FOR THE MACARONS
  • 115g almond flour or blanched almonds
  • 230g powdered sugar
  • 1 tablespoon pumpkin pie spice
  • 144g egg whites, temperature
  • 72g sugar
  • 1 tsp vanilla extract
  • 2g kosher salt
    FOR THE PUMPKIN LATTE BUTTERCREAM
  • 2 whole eggs
  • ½ cup granulated sugar
  • 1 tablespoon instant coffee powder
  • 3 sticks unsalted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons pumpkin puree
    FOR THE CARAMEL
  • 2 cups sugar
  • 12 tablespoons butter
  • 1 cup heavy cream, room temperature
  • ΒΌ teaspoon sea salt
Preparation Instructions
  1. For instructions on making the macarons go HERE
  2. Since this was so well written I didn't think I should try to redo it.
    TO MAKE THE BUTTERCREAM
  3. Place the eggs, sugar and coffee powder in the bowl of an electric mixer.
  4. Place the bowl over a pot of boiling water and whisk the egg mixture while it heats just until the sugar is dissolved, test this by rubbing a bit of the mixture between your fingers, if smooth and not gritty it's ready.
  5. Place the bowl on the mixer and attach the whisk.
  6. Whisk on high for 10 minutes.
  7. Continue whisking but change to a low speed add pumpkin and then the butter a little at a time.
  8. Add the vanilla.
  9. If the mixture is looking curdled, no worries, it comes together. Happens all the time.
  10. Once it is fairly well combined, switch to a paddle attachment and beat on medium high for a few seconds until the frosting is nice and smooth.
    TO MAKE THE CARAMEL
  11. Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
  12. Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
  13. Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
  14. Add the salt and whisk again a couple times just to incorporate.
  15. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store to cool completely.
    TO ASSEMBLE
  16. Simply smear a bit of caramel on one macaron and a bit of buttercream on another and then sandwich them together. Repeat with remaining cookies.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/11/pumpkin-spice-latte-macaroons/