It’s no secret that I’m addicted to Macarons now. Their sugar content is low, so that means they’re diabetic-friendly, yes? Yes. With the weather cooling down, I’ve been cooking and baking with pumpkin a LOT more. And you should, too! So let’s start with some pumpkin macarons with chocolate ganache, mmmmkay? It’s like a pumpkin chocolate chip cookie. But classier.
Joking. Like anything could be classier than the pumpkin chocolate chip cookie!
To make the macarons, follow the simple macaron recipe from this edible typography macaron post! There are a few changes so listen up.
Just before the egg whites reach their puffy and glossy texture, drop 2 droplets of orange gel food coloring and 1 droplet of brown gel food coloring into the mix and keep beating! Beat until the egg white mixture becomes the cloudy glossyness that meringues are famous for!
Add 1/2 tsp of pumpkin pie spice to the dry almond flour and powdered sugar mix. Whisk well to incorporate and then add the dry mix to the egg whites as the recipe suggests. Follow the rest of the recipe directions until you’ve got yourself some pumpkin-y french macarons!
For the chocolate ganache:
- 12 ounces milk or dark chocolate, chopped
- 1 cup heavy cream
Heat cream in sauce pan over medium-high heat until it boils. Once it’s boiling, immediate remove from heat and pour over chocolate. Gently whisk until all chocolate is melted and the mixture is glossy. Allow to cool completely. The longer the ganache sits, the more stable it will be. I placed mine in the refrigerator overnight to help it stiffen up before being piped onto the macarons.
Now go and give. Or go and eat. I’d probably do the latter…
To see more recipes, click here!
photography: all photos by The Proper Pinwheel