About a month ago I wrote that I’m going to post four macarons recipes in October and guess what — it’s my fourth recipe today! Seems like I need to have more public promises in life, huh?
It didn’t take forever to choose a wind-up flavor. It’s Thanksgiving time here in States and pumpkins are somewhat everywhere! And by saying everywhere I literally mean it: grocery stores are flooded with “anything you can imagine with pumpkin flavor”, houses are decorated with pumpkin heads and candles smell… you get the idea! 🙂
So pumpkin macarons we go. I’ve added a pinch of spices to pumpkin (do you count how many times I’ve already “said” this word?) puree and it made these buddies even more cool and fall-ish! Warning: the taste is addictive.
For the macaron shells:
makes about 60 shells
150 g almond flour
150 g powdered sugar
55 + 55 g egg whites
150 g granulated sugar + a pinch
50 g water
gel coloring (optional)
Make batter and bake macarons shells by following instructions in Cooper’s how-to post. After baking, transfer shells to a cooling rack and let them cool completely before filling.
For the pumpkin purée ganache:
150 g pumpkin purée (either homemade or from can)
3 g freshly grated ginger (approx. from 4-5mm piece)
1/4 tsp ground cinnamon
pinch of nutmeg
150 g white chocolate
45 g butter, at room temperature
Chop the white chocolate and melt it using microwave or over a pot of simmering water.
Bring the pumpkin purée and spices to a boil. Pour the hot mixture into melted chocolate in thirds stirring with a silicon spatula after each addition. Add pieces of butter and using an immersion blender, blend the cream until smooth. Transfer the cream into a shallow dish covering with plastic wrap directly onto surface. Refrigerate for at least 4 hours or overnight. The cream should develop creamy consistency.
If you want to add a real kick of flavor to your fall macarons, add ginger coconut chips inside. It’s a game changer!
To assemble macarons:
ginger coconut chips (I like to use BareSnacks brand)
Transfer the pumpkin ganache into a piping bag fitted with a plain tip.
Find matching macarons shells and place one of them face side up and another face side down. Pipe the pumpkin ganache on to one shell, lightly press a few ginger coconut chips into the center, finish with a dollop of ganache and top with matching shell. Repeat with all remaining shells.
Place all macarons into an airtight container and chill them in the fridge overnight.
My friend Ronee who runs Paper Fleur blog has a perfect eye for finding cool home stuff. So when she kindly invited me to come over and use her decorative elements for styling, I was over the moon! We had a great time chatting, laughing and snacking together and styling our own shots in between. Yay for supporting each other!
Happy Thanksgiving, my friends!