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Five pumpkin-shaped macarons with green icing stems on white plates, viewed from above.

Pumpkin Macarons with White Chocolate Filling

Course: Dessert
Cuisine: French
Keyword: Pumpkin Macarons
Prep Time:1 hour 30 minutes
Servings:12 maracons
Calories: 292kcal
Learn how to make pumpkin macarons perfect for the fall season that will make you looked like a seasoned pro. They’re festive, precise, and surprisingly forgiving once you know what to watch for. A perfect blend of technique and innovation!
Print Recipe

Equipment

Ingredients

For the Pumpkin-Shaped Macaron Shells:

  • 75 g egg whites approximately 2½ eggs or 5 tablespoons
  • ⅓ cup granulated white sugar (70g)
  • 1 cup almond flour (90g)
  • ⅔ cup powdered sugar (80g)
  • Oil-based green food coloring
  • Melted white chocolate for decoration

For the Whipped White Chocolate Ganache:

  • 1½ cup white chocolate chips
  • 1 cup heavy cream

For the Green Chocolate Decoration:

  • ½ cup white chocolate chips or chopped white chocolate
  • Oil-based green food coloring gel or powder food coloring also work

Instructions

Make the Pumpkin Macaron Shells:

  • Heat oven to 140°C (280°F). Line a baking sheet with a silicone mat. Fit a piping bag with a small round tip. Wipe bowls with vinegar to remove grease.
  • Sift almond flour and powdered sugar together until very fine. This helps smooth tops and prevents cracks.
  • Set egg whites and sugar over barely simmering water. Stir until sugar dissolves and the mix reaches about 50°C (120°F). Whip on low, then medium-high until stiff, glossy peaks form.
  • Fold sifted dry mix into meringue in two additions. Stop when batter flows slowly and settles within a few seconds.
  • Pipe small pumpkin shapes. Tap the tray to release bubbles. Rest 30–60 minutes until tops are dry to the touch.
  • Bake 15 minutes. Turn off oven, crack the door, and leave the tray inside 30 minutes. Cool fully, then pair similar shells.

Make the White Chocolate Ganache:

  • Heat cream until steaming. Pour over white chocolate. Let sit, then whisk smooth. Chill until set, then whip to a fluffy, pipeable texture.
  • Melt white chocolate in 30-second bursts, stirring between each. Tint with oil-based green coloring. Transfer to a fine-tip bag.
  • Pipe ganache onto a shell with a star tip. Top with a second shell and press lightly. Pipe green leaves or stems on top.

Expert Notes

Note: For best results with macarons, use a kitchen scale for precise measurements

Nutrition

Calories: 292kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 36mg | Potassium: 94mg | Fiber: 1g | Sugar: 26g | Vitamin A: 298IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 0.4mg
kitchen scale
fine mesh sieve
fine mesh sieve
Heatproof bowl
Saucepan
Saucepan
stand or hand mixer with whisk
silicone baking mat
Baking Sheet
Spatula
piping bags
round tip (Wilton #10)
star tip