Tasty appetizers at the Golden Lotus in the Tenderloin Area
Won ton Egg Noodle Soup at Hai Ky Noodle House also in the Tenderloin
While 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 🙂
PUMPKIN PIE MACARONS
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)
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.
CINNAMON NUTMEG MACARON SHELLS
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)
Stand Mixer with Whisk attachment
2 Half Sheet Pans
Large Pastry Bag w/ a standard tip
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.
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
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
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.