White Macarons with a pumpkin buttercream filling
There are no limits to the creation of Macarons. Autumn, pumpkins and Halloween! I tried macarons with a delicious pumpkin butter cream filling and they just became delicious – my best macarons so far. Almonds and pumpkin are a perfect combination, not only visually, but also tastefully. Hope you’ll love it!
Pumpkin Macarons
Ingredients
- 100 gr. Ground almonds
- 75 gr. Powdered Sugar
- 2 pcs. Egg Whites
- 30 gr. Sugar
- 80 gr. Pumpkin Puree
- 50 gr. Butter
- 70 gr. White chocolate couverture
- 0.5 Tsp. Tumeric Powder
- 1 Tsp. Cinnamon Powder
Instructions
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Finely grind the ground almonds and the icing sugar in the cutter until a powdery consistency is obtained.
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Beat the two egg whites together with the sugar until stiff and then fold in the almonds together with the icing sugar.
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Put the macaron dough into a disposable piping bag, cut away the tip, spray approx. 30 small heaps (each approx. 3 cm Ø) onto two baking trays covered with baking paper, press the tips flat with a wet finger. Let the dough rest for 30 to 120 min. Then bake for approx. 13-18 min. in an oven preheated to 130 degrees (hot air). Take out, cool a little, let cool on a grid.
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For the filling, slightly heat the pumpkin puree together with the butter and then add the white chocolate couverture, tumeric and cinnamon powder. Heat until a liquid consistency is obtained. Allow to cool quickly in the freezer. Not too long, because the chocolate and butter will become cold very quickly. 10 minutes should be enough.
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Pour the filling into a piping bag and place one half of the macaroon lid on top. Finish the macarons with the second bottom and keep in the fridge.
Enjoy it & I’m looking forward to your comments about my pumpkin macarons and let me know how your version of this recipe turned out!
♡ Gloria Corazon Sommer
P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!
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