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pumpkin pie macarons


Description

pumpkin pie spice flavored shells filled with a pumpkin ganache adapted from Francois Payard’s recipe. 


Scale

Ingredients

for the ganache:

1/3 cup + 1 tbsp (~60g after squeezing) canned pumpkin puree, squeezed

3/4 cup (180 g) heavy cream

1/3 cup +1 tbsp (80 g) granulated sugar 

4 tsp cornstarch

2 tsp pumpkin pie spice

3.4 oz (~95 g) white chocolate, finely chopped

7 tbsp (100 g) unsalted butter, cubed and room temp

for the shells:

1 recipe of my all purpose macaron shells

1 tbsp pumpkin pie spice 


Instructions

for the ganache:

  1. place pumpkin puree in cheesecloth or paper towels and squeeze excess moisture out. if using paper towels, i highly recommend layering at least 3 so it doesn’t rip and ooze out. do this carefully!
  2. pour the heavy cream into a saucepan. combine the sugar and cornstarch together in a medium sized heat proof bowl and set aside. place the white chocolate in another heat proof bowl and set aside.
  3. heat the heavy cream on medium-high heat, until the edges start to bubble. then, pour half into the sugar mixture and whisk well until combined. add that mixture back into the leftover cream and whisk well. bring this mix to a boil.
  4. once boiling, bring the heat down to low and whisk in the pumpkin and spices until smooth. then, pour mixture over white chocolate and let sit for 5 minutes to allow the chocolate to melt. after 5 minutes, use a rubber spatula to mix the ganache together until fully combined.
  5. add in all of the butter at once, and again with your rubber spatula, mix ganache until combined and completely smooth.
  6. pour ganache onto a sheet pan and cover with plastic wrap, making sure it makes contact with the top of the ganache. chill in the fridge until set (~3 hours). you can make this up to 3 days in advance! 

 

for the shells:

  1. make one recipe of my all purpose macarons and add 1 tbsp pumpkin pie spice to the almond flour + powdered sugar.

Notes

  • store the macarons in an airtight container in the fridge for up to 3 days, or in an airtight container in the freezer for up to 1 month.
  • use libby’s brand pumpkin for best results, as i have found that this brand produces the smoothest ganache!