#pumpkin macarons

Pumpkin Spice Macarons

I used this previous recipe here but added toasted pumpkin seeds in between.  In order to achieve this segmented pumpkin look, You pipe every other segment, allow 15 min. for a skin to form before piping the other segments.  Use a toothpick right after piping to remove all air bubbles to achieve a smooth look.  Once it is all piped, allow 15min. for the skin to form and then drop/tap the tray firmly on the table to form the feet of the macarons.  After baking, I piped the filing and sprinkled toasted pumpkin seeds.

Pumpkin Spice Macarons

Adapted from SORTED Food Macaron recipe: https://www.youtube.com/watch?v=O8elGvI1R_c

And Pumpkin Cream Cheese Frosting from here: https://www.chowhound.com/recipes/pumpkin-cream-cheese-frosting-30470

See @holyartsandcraftsbatman on Instagram for progress pictures.

Recipe Macarons 3 egg whites ½ cup castor sugar (regular sugar works) 1 ½ cup almond flour 1 1/3 cup powdered sugar

Preheat your oven to 320F. Whisk egg whites until thick and glossy and then add in castor sugar and whisk until you get stiff peaks.  Fold in sifted almond flour and sifted powdered sugar.  Color and pipe macarons onto baking sheet.  Let it rest for 15 minutes then drop the tray from a small height.  Bake for 15 minutes.

Pumpkin Cream Cheese Frosting 1 cup Powdered Sugar 1/2 tsp Ground Cinnamon 1/8 tsp Ground Nutmeg 6 oz. Room Temperature Cream Cheese 4 tbsp Room Temperature Butter 1/3 cup Pumpkin Puree

Beat together the cream cheese, butter, and pumpkin puree until smooth.  Then slowly beat in the powdered sugar, cinnamon, and nutmeg until well combined.  Pipe in between the 2 macaron shells and decorate with melted chocolate to achieve the pumpkin look.