I have said it before and I’ll say it again. I love Pumpkin Spice Lattes. So when Lorann Oils sent me some of their pumpkin spice baking emulsion to try out I immediately thought of my dear friend PSL. I decided to try making a Pumpkin Spice Latte French Macaron and combine the PSL flavor with the crunchy yet chewy goodness of a French Macaron. 
These little cuties have an espresso buttercream filling sandwiched between two pumpkin spice flavored cookies. These babies are tasty. I have a hard time eating just one. 
- 1 cup almond flour
- 2 cups powered sugar
- 3 egg whites (room temperature)
- 1/4 tsp cream of tarter
- 1/4 cup white sugar
- 1 tsp Lorann Oils Pumpkin Spice Baking Emulsion
- 18 drops yellow food coloring
- 6 drops red food coloring
- Sift almond flour and powered sugar together into a large bowl. Take whatever doesn’t fit through the sifter and run it through a food processor and sift a second time. Throw out whatever remains in the sifter. Larger pieces of almond flour will make your macarons lumpy. Set aside.
- Place egg whites and cream of tarter in the mixer. Beat on high. When they start to foam slowly add the white sugar. Add flavoring and food coloring. Beat until the egg whites form stiff peaks.
- Add the egg whites to the almond flour mixture. Mix by hand until throughly combined and has the consistency of magma, about 75 strokes.
- Once the batter is combine put it into a piping bag with a round tip. Pipe circles on to a cookie sheet lined with a silpat. Tap the pan on the counter a few times to release any air bubbles.
- Preheat the oven to 300.
- Set cookies aside for 30 minutes. This will allow the tops to dry out which will create the foot as the bake.
- Bake for 20 minutes.
- Allow cookies to cool completely before filling.
Latte Buttercream 1/2 cup butter, room temperature 1 cup powered sugar 1 tsp instant espresso powder 1 tsp milk
- Whip butter until fluffy.
- Add espresso powder and milk.
- Slowly add powder sugar.
- Beat until throughly combined.
- Pipe or spread on to the bottom of a macaroon. Sandwich with a second cookie.
I promise they are not as hard to make as they look. Here are some tips to help you on your macaron adventures.
- The key is in the mixing. If you don’t mix it enough the tops of your macarons will be lumpy. And if you mix it too much then they won’t grow feet.
- You need to let them sit so the tops dry out. That helps them bake up and not out. You want a foot, not for them to all bake together into a blob.
- Fine almond flour. You can run it through your food processor with some powdered sugar if you don’t think it’s fine enough. But if you get any big chunks of almond in there it’s going to show up on your macaron tops.
Check out these other awesome LorAnn Oil recipes from some of my fellow bloggers.
Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin’ Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel’s Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Mango Butter Cake from Clark’s Condensed
Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Chocolate Chip Horchata Zucchini Bread from Gate to Plate
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori’s Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
Earl Grey Shortbread Cookies from Never Skip Dessert
Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from The Paisley Barn
Pumpkin Cinnamon Cream Puffs from That’s my Home
Citrus Body Scrub from Melissa’s Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals
Movie Theater Chocolate from KC Bakes
Lactose Free Bacarian Cream Pudding from Travel Parent
Red Velvert Muffins from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Macarons have been on my baking to do list for so long now, these sound delicious!
I have never tried making macarons but now you make me want to because they are pumpkin spice! Looks wonderful!
These look amazing! I’ve always wanted to try making macarons. BTW, Amber, the links for the other posts in the share are hard to read because you can’t tell where one ends and the next begins.
Gah! They were all separate this morning. I fixed them again so hopefully they stay that way. Thanks for the heads up.
I love macarons and your pumpkin spice ones look incredible!
My son has been bugging me to try my hand at French Macrons. Love your flavor take on them!