Happy Halloween! Make fun pumpkin macarons to celebrate!
These are filled with a pumpkin ganache and are best eating after sitting for 24 hours in the fridge after filling.
Halloween Pumpkin Macarons with Pumpkin Ganache
Makes between 30 to 40 macarons
For the macarons shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
1/2 tsp pumpkin pie spice
1/4 tsp orange paste coloring
2 drops green food coloring
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and a small amount of paste coloring until you obtain a glossy meringue. Add the coconut extract. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.
When you are getting near the end of your mixing, set aside a 1/4 cup of batter. Add the orange paste coloring and complete mixing the batter, then transfer to a pastry bag with a plain tip #5. Then add 2 drops green food coloring to the 1/4 cup of batter you set aside earlier. Mix quickly just to combine, then transfer to a pastry bag with tip #3.
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Pipe small pumpkin shapes (1-2 inches) onto parchment paper or silicone mats lined baking sheets. Add green tops to the pumpkin shapes for the stem.
Preheat the oven to 280F.
Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
For Pumpkin filling:
1/2 cup white chocolate chips
1/4 cup heavy cream
1/4 cup pumpkin butter
In a small bowl, combine all the filling ingredients. Microwave for 30 seconds. Stir with a fork to combine the mixture. If there are any remaining bits of chocolate, microwave again in 5 second increments, stirring after each round, until the mixture is smooth.
Cover with plastic wrap and let sit at room temperature for 1-2 hours, until the filling is pipe-able. Transfer to a pastry bag with a #4 or #5 tip, and pipe filling between macaron shells.
Decorate with royal icing or edible markers to make jack o’lantern faces.