Pumpkin Cheesecake Macarons
Theese Pumpkin Cheesecake macarons made with pumpkin cheesecake ganache and topped with pumpkin spice crumbs.
Servings 24 macarons
Calories 30kcal
Equipment
- 1 kitchen scale
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 spatula
Ingredients
Pumpkin Cheesecake Ganache
- 150 gr pumpkin puree
- 30 gr glucose syrup
- 300 gr white chocolate
- 50 gr cream cheese room temperature
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
Instructions
How to make Pumpkin Cheesecake Ganache
- In the small sauce pan bring to boil pumpkin puree and glucose syrup.
- Melt white chocolate in the microwave or using double boiler method.
- Pour the hot puree mixture over the chocolate in 3 parts, mixing always with the help of rubber spatula, fast and pressing down.
- Add cream cheese and emulsify with hand blender.
- Transfer to a flat container and cover with plastic wrap "to contact".
- Let ganache set in the refregirator for 3-4 hours. This ganache is stabilizing fast. As soon as you have pipping consistency, you can fill macarons.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add orange food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
Notes
Cream cheese should be room temperature.
Nutrition
Serving: 1macaron | Calories: 30kcal