Pumpkin Macarons

These pumpkin macarons are delicious and would be the perfect centerpiece for a Halloween party. Using canned pumpkin in the filling makes them easy and taste just like pumpkin pie.
 


Pumpkin Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
orange food coloring

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts. Add the desired amount of coloring.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.


While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with pumpkin filling.

Pumpkin Filling
1 package (8 oz) cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup canned pumpkin
1/3 cup powdered sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch of fine sea salt

Whip together the cream cheese, butter, spices and salt. Add the sugar and canned pumpkin and whip again until light and fluffy. Transfer to a pastry bag to fill the macarons. You might need to chill the filling a bit before piping.