18 April 2025
Autumn Garden Macaron with Spiced Pumpkin Cream
RecipeShare Test Kitchen
A beautiful seasonal macaron featuring yellow lemon and yellow-orange shells, filled with spiced pumpkin cream and crunchy dried corn kernels.
🍂 Autumn Garden Macaron with Spiced Pumpkin Cream
These Autumn Garden Macarons bring together everything we love about the fall season — warm spices, gentle sweetness, and beautiful golden tones. With yellow lemon and yellow-orange macaron shells, each bite reveals a velvety spiced pumpkin cream paired with the unexpected crunch of dried corn kernels. It’s a playful, elegant, and truly seasonal macaron perfect for holiday gatherings or a gourmet gift box. 🎁
🍁 A Seasonal Twist on Classic French Macarons
Macarons are known for their delicate texture and precision, and this version adds a stunning autumn-inspired flair. The two-tone shells mimic the shifting colours of fall leaves, while the filling highlights the cozy flavours of ginger, cinnamon, and nutmeg blended into a smooth pumpkin purée.
If you’re a fan of fall desserts or love experimenting with refined pâtisserie techniques, this macaron is an unforgettable treat. ✨
🎨 Two Colours, One Beautiful Macaron
The recipe uses two batches of shells:
- Yellow Lemon Shells for brightness 🍋
- Yellow-Orange Shells for a deeper autumn hue 🍊
The colours not only enhance visual appeal but also make each assembled macaron look like a tiny edible pumpkin.
🎃 The Heart: Spiced Pumpkin Cream
Instead of traditional buttercream or ganache, the filling is crafted from a luxurious blend of:
- Velvety pumpkin purée
- Melted white chocolate for creaminess
- A touch of cocoa butter for structure
- Warm spices to evoke fall aromas
This produces a silky and fragrant cream that pairs beautifully with the almond shells.
🌽 A Crunchy Surprise: Dried Corn Kernels
One of the most delightful elements is the textural contrast.
A few dried corn kernels pressed into the centre add:
- A gentle crackle
- Natural sweetness
- A rustic, seasonal touch
It’s an unexpected yet harmonious addition that elevates each bite.
🧡 Tips for Perfect Autumn Macarons
- Prepare the spiced pumpkin purée several days ahead — the flavour deepens beautifully.
- Let the macarons mature for 24 hours to achieve ideal softness and full flavour.
- Dry the corn kernels thoroughly so they stay crisp inside the cream.
- Bring them to room temperature before serving to enjoy the full aromatic depth.
🍬 A Show-Stopping Fall Dessert
These macarons make a stunning addition to any holiday table, gift box, or dessert platter. With their warm tones and seasonal flavours, they bring a touch of French elegance to autumn celebrations.
Whether you're making them for a festive gathering or simply embracing cosy baking moments at home, these Autumn Garden Macarons are sure to enchant. 🍁✨
Autumn Garden Macaron with Spiced Pumpkin Cream
RecipeShare Test KitchenA beautiful seasonal macaron featuring yellow lemon and yellow-orange shells, filled with spiced pumpkin cream and crunchy dried corn kernels.
Chef's Tips
Prepare the spiced pumpkin purée up to 5 days in advance.
Allow the macarons to mature 24 hours in the fridge before serving for best flavor.
Dry the corn kernels properly for added crunch.
Tools Used
Mixing Bowls(opens in a new tab)Hand Mixer(opens in a new tab)Piping Bags With Round Tip No.11Baking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)Sieve(opens in a new tab)ThermometerCasserole Or Pressure CookerImmersion Blender(opens in a new tab)
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Ingredients
USMetric
Yellow Lemon Macaron Shells
Yellow Orange Macaron Shells
Spiced Pumpkin Purée
Pumpkin Cream
Filling Decoration
Instructions
Macaron Shells
- 1
Sift icing sugar and almond powder together.
- 2
Mix food coloring into half of the egg whites (55g) and pour over the dry mix without stirring.
- 3
Heat mineral water and sugar to 118°C. When it reaches 115°C, start whipping the other 55g egg whites to soft peaks.
- 4
Pour hot syrup into the whipped whites while beating. Cool the meringue to 50°C.
- 5
Fold the meringue into the almond-sugar mixture carefully.
- 6
Pipe 3.5 cm rounds onto parchment-lined baking trays. Tap trays to release air bubbles.
- 7
Dry at room temperature for at least 30 minutes.
Baking and Corn Drying
- 1
Preheat oven to 180°C convection (350°F).
- 2
Bake macarons for 12 minutes, opening the oven twice quickly to release steam.
- 3
Slide baked shells onto the counter to cool.
- 4
Lower oven temperature to 80°C (175°F).
- 5
Remove corn kernels from the cobs, spread on a tray, and dry for 30 minutes.
Spiced Pumpkin Purée
- 1
Peel, seed, and cube the pumpkin.
- 2
Cook in a pressure cooker for 20 minutes.
- 3
Drain and purée finely.
- 4
Return purée to a pot with grated ginger, cinnamon, and nutmeg; cook gently.
Pumpkin Cream
- 1
Melt white chocolate and cocoa butter separately at 45-50°C.
- 2
Bring spiced pumpkin purée to a boil.
- 3
Gradually incorporate purée into the melted chocolate, mixing from the center outward.
- 4
Blend with an immersion blender until smooth.
- 5
Cover with cling film touching the surface and refrigerate for 4 hours.
Assembly
- 1
Fill a piping bag with pumpkin cream.
- 2
Pipe cream onto the yellow lemon shells.
- 3
Press a few dried corn kernels into the center and top with a little more cream.
- 4
Cap with a yellow-orange shell.
- 5
Refrigerate assembled macarons for 24 hours.
- 6
Remove from fridge 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 4g5%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 10mg0%
Total Carbohydrates 12g4%
Dietary Fiber 0.5g2%
Sugars 10g
Protein 1.5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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