
Francois Payard's Pumpkin Macarons Recipe
Ingredients (18)
- For Shells:
- 3 1/2 cups (450 grams) confectioners’ sugar
- 4 cups (400 grams) almond flour or finely ground blanched almonds
- 9 large egg whites, at room temperature
- 2 cups (400 grams) sugar
- 1 teaspoon allspice
- 5 drops orange food coloring
- For Pumpkin Ganache Filling:
- 2/3 cup plus 1 tablespoon (80 grams) sugar
- 12 teaspoons (180 grams) cream
- 4 teaspoons (16 grams) cornstarch
- 7 tablespoons (100 grams) butter
- 3.2 ounces (90 grams) white chocolate
- 6 tablespoons pumpkin puree
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- Pinch ginger
Directions
Learn how to make this recipe at Serious Eats
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