Pumpkin Cheesecake Macarons
These Pumpkin Cheesecake Macarons are made with pumpkin cheesecake ganache and topped with pumpkin spice crumbs.
Servings: 30 macarons
Calories: 123kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 kitchen scale
- 1 immersion 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
- 50 gr pumpkin spice crumbs
Macaron Shells
- 125 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 saucepan, bring to a boil pumpkin puree and glucose syrup.
- Melt white chocolate in the microwave or using the double-boiler method.
- Pour the hot puree mixture over the chocolate in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down.
- Add cream cheese and emulsify with a hand blender.
- Transfer to a flat container and cover with plastic wrap "to contact".
- Let ganache set in the refrigerator for 3-4 hours. This ganache is stabilizing fast. As soon as you have piping 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 a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients to the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134°C) -300°F (150 °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 them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Cream cheese should be at room temperature.
Nutrition
Serving: 1macaron | Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 47mg | Fiber: 1g | Sugar: 15g | Vitamin A: 804IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.3mg
