Francois Payard's Pumpkin Macarons Recipe

Serious Eats
Serves: 25 Save

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

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Directions

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