Pumpkin Spice Filling
Puratop White N' Fluffy 350g
Deli Caramel 250g
Pumpkin Spice 3.5g
Macaron Shells
Almond Flour 500g
Confectioners Sugar 500g
Egg Whites 180g
Granulated Sugar 500g
Egg Whites 180g
Cream of Tartar 1g
Water 90g


  • Combine almond flour and confectioners sugar and grind to a fine powder in the Robot Coupe, sift. 
  • Add the first amount of egg whites, desired color and mix to a paste. 
  • Cover and set aside. In a medium saucepan, combine sugar and water and start to cook over medium heat. 
  • Meanwhile, in a mixer with a whisk attachment, begin whipping the egg whites and cream of tartar to soft peaks. 
  • When the sugar mixture reaches 245°F, carefully pour over the whipping egg whites. 
  • Continue whipping until the mixture reaches 90° F. 
  • Add the meringue to the almond mixture in three additions. 
  • Deflate the mixture unitl it falls off of the spatula into a steady stream. 
  • Pipe desired size onto a silpat and leave to dry for 1-2 hours at room temperature. 
  • Bake at 315° for 11-14 minutes depending on size.

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