Monthly Archives: December 2013

San Francisco Day Trip: December 26, 2013

SF Dec 2013Le Grand City by the Bay

Tasty appetizers at the Golden Lotus in the Tenderloin Area

UntitledWon ton Egg Noodle Soup at Hai Ky Noodle House also in the Tenderloin

SF Dec 2013My Favorite back ally fortune cookie place in SF Chinatown.. I somehow always stumble upon it.

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Pumpkin Pie Macarons

Pumpkin Pie MacaronsWhile Thanksgiving is now past us it is still the season of pumpkin still here and these macarons are the perfect thing to make to enjoy that pumpkin-y goodness. I decided to make these for a friendsgiving my friends were having the day after thanksgiving. I though everyone would be sick of pie but these are the perfect pumpkin treat with out being too overwhelming but still tasting like everyone’s favorite autumn treat.

For the filling I followed the Pumpkin Ganache recipe from the Momofuku Milk Cookbook, this recipe makes way more than you need but it is to hard to make any less. With the full recipe you should have enough filling for 3 recipes worth of Macarons. With the extra you can always make some crepes and use it as filling.. which is always good 🙂


1 Recipe of Cinnamon Nutmeg Macaron Shells

1 Recipe of Pumpkin Ganache

Food Coloring of your choice (I used the cheap liquid stuff in Yellow and Red)

Offset Spatula

Silicon Basting Brush or Pasty Paint Brush


Using an offset spatula spread an even layer of the pumpkin ganache on one of the macarons

Place a second macaron on top of the macaron with the ganache

Once you prepare all your macarons you can decorate the top if you want

For the brush lines that I did, I combined red and yellow liquid food coloring and used a silicon basting brush. Instead of using a real brush using the silicon brush gives you a interesting variation. I swiped the brush back a few  times to get an affect I wanted. You can do whatever you want or just not decorate the top.

Pumpkin Pie Macarons


Recipe from Brave Tart’s Macaron Recipe check out her recipe for the full detailed instructions and tips. My below info is only of the ingredients required and my small modification. As her recipe is so great and practically full proof I don’t want to lead anyone astray with less than stellar directions.

40z Blanched Almonds (or almond flour)

8oz Powder Sugar

5oz Egg White

2 1/2oz Sugar

1/2Tsp Kosher Salt

1/2Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg (preferably fresh)

Flour Sifter

Stand Mixer with Whisk attachment

Food Processor

2 Half Sheet Pans

Large Pastry Bag w/ a standard tip

Parchment Paper


Follow the Brave Tart recipe all the way through to the point where you add in food coloring or other additives this is when you should add in the Ground Cinnamon and Nutmeg. I suggest sifting it first for the best incorporation.

Pumpkin Pie Macarons


from Momofuku Milk Bar Cookbook

I adapted this recipe to not need to use a microwave since I just don’t have one… but I included the original instructions as well.

150g White Chocolate

25g Butter

50g Corn Syrup (or Glucose)

55g Cold Heavy Cream

75g Canned Pumpkin Puree

1Tsp Kosher Salt

1/2 Tsp Ground Cinnamon

Microwave safe container or metal bowl for double boiler

Tall and narrow container (like a 1 quart plastic soup container)

Immersion hand blender

Pumpkin Pie Macarons


Combine the white chocolate and butter in either a microwave safe container (or as I did in a metal bowl that fits over my stock pot which I was using as a double boiler).

Gently melt the white chocolate and butter together in 15 second bursts if using the microwave stirring after each burst or over lightly boiling water if doing this double boiler style. The result should be slightly warm and homogenous.

Transfer the chocolate mix to your tall container

Warm your corn syrup or glucose in the microwave or with a quick dip in the hot water in a small metal container

Pour the corn syrup into your chocolate mixture and buzz with the hand blender for 1 minute

After the minute pour the cream in a steady stream into the mix with the blender running. The mix will come together into a smooth and shiny mix

Blend in the pumpkin puree, salt, and cinnamon into the chocolate mix until everything is mixed and smooth

Put the ganache in the refrigerator to firm up for at least 4 hours or overnight if possible.

The pumpkin ganache will keep fresh in the fridge for a week.

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