It's National Pumpkin Day!
Updated: Nov 14
To celebrate pumpkins, today I make Pumpkin Macarons with Pumpkin Cheesecake Filling! YUM!
130g superfine almond flour
130g powdered sugar
90-100g egg whites, room temperature
1/8 tsp cream of tartar
1/8 tsp salt
1/4 tsp vanilla extract
90g granulated sugar
gel food coloring - (I used Harvest Orange)
Find a pumpkin template online or draw yourself. Place template under silicone baking mats.
Sift almond flour and powdered sugar onto separate parchment paper and set aside.
Pour room temperature egg whites into the bowl of a stand mixer with a whisk and mix on a low/medium speed until the surface of the egg whites is covered in small bubbles. Add cream of tartar and salt, continue to mix until it reaches a frothy stage.
Slowly add granulated sugar into the eggs and mix on a medium speed in 1-2 tbsp increments.
Keep mixing until white and glossy. Add in gel food coloring and extract at this point.
Increase the mixing speed to a medium-high speed, until stiff, glossy peaks form.
Fold the dry ingredients into the meringue in two additions using a circular motion until a thick ribbon of batter runs off the spatula when it is lifted. Be careful not to over-mix the batter! It will take time and experience to get this just right.
Pour the batter into a large piping bag fitted with 1/2-inch piping tip onto the prepared baking sheets. I use silicon mats, placed on upside down baking sheets. Follow template for piping. I find it easiest to do it in section and come back after a full tray is done to fill in other sections - see video.
Bang the pans firmly on the counter a few times to release air bubbles. Pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 20-60 minutes to develop a skin. The macarons should look matte once the skin has formed.
As the macarons rest, preheat your oven to 300 F. Every oven is different, and you may need to set your temp higher or lower.
Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes, until the macarons do not wiggle when you test them.
Remove from the oven and let the macarons cool on the pan for about 15 minutes. Gently peel them off of the silicon mat and set aside.
Pumpkin Cheesecake Filling
4 tbsp cream cheese
4 tbsp butter, room temp
2 tbsp pumpkin puree
3 cups powdered sugar
1 tsp pumpkin pie spice blend
1/2 tsp vanilla extract
1/8 tsp salt
1-2 tbsp milk, if needed
Cream butter and cream cheese together until light and fluffy.
Add pumpkin puree, powdered sugar, spices, vanilla extract and salt, mix until thoroughly combined.
Add milk, if needed, until desired consistency.