I had the opportunity to participate at a bake-off competition last week and decided to make something that will represent the halloween or fall season theme. So, I chose to make pumpkin flavored french macarons, among other favorite flavors such as chocolate, green tea, cinnamon, strawberry, white chocolate, and the people loved it!
RECIPE
1.5 tablespoons of pumpkin spice
1. FOLLOW THE BASIC FRENCH MACARON RECIPE.
2. Add 1.5 tablespoons of pumpkin spice to step 1 of the basic recipe.
3. Continue following the basic french macaron recipe.
For the basic french macaron recipe, click on the button below.
RECIPE
1.5 tablespoons of pumpkin spice
1. FOLLOW THE BASIC FRENCH MACARON RECIPE.
2. Add 1.5 tablespoons of pumpkin spice to step 1 of the basic recipe.
3. Continue following the basic french macaron recipe.
For the basic french macaron recipe, click on the button below.
PUMPKIN SPICE GANACHE
4.5 ounce white chocolate, chopped
3/4 cup heavy cream
1 teaspoon pumpkin spice
pinch of salt
1. Put the chopped chocolate, pumpkin spice, and salt in a stainless steal bowl and set aside.
2. Heat the heavy cream in a small saucepan, and once the cream starts to boil along the ring of the pot, remove from heat.
3. Pour the heavy cream over the chopped chocolate and pumpkin spice mixture and let it sit for 1 minute before stirring.
4. Stir the heavy cream and pumpkin-chocolate mixture until smooth.
5. Allow the mixture to cool before storing in the fridge. Let it sit overnight or 4 hours before whipping it with a hand mixer.
6. Fill the french macarons with a piping bag or with a spoon and sandwich together.
7. Store cookies in the fridge.
Tip: The cookies improve with taste and texture the longer the cookies sit in the fridge.
Enjoy!
4.5 ounce white chocolate, chopped
3/4 cup heavy cream
1 teaspoon pumpkin spice
pinch of salt
1. Put the chopped chocolate, pumpkin spice, and salt in a stainless steal bowl and set aside.
2. Heat the heavy cream in a small saucepan, and once the cream starts to boil along the ring of the pot, remove from heat.
3. Pour the heavy cream over the chopped chocolate and pumpkin spice mixture and let it sit for 1 minute before stirring.
4. Stir the heavy cream and pumpkin-chocolate mixture until smooth.
5. Allow the mixture to cool before storing in the fridge. Let it sit overnight or 4 hours before whipping it with a hand mixer.
6. Fill the french macarons with a piping bag or with a spoon and sandwich together.
7. Store cookies in the fridge.
Tip: The cookies improve with taste and texture the longer the cookies sit in the fridge.
Enjoy!