Cappuccino Macarons with Pumpkin Flour
Adapted from Helen Dujardin's base macaron recipe.
Ingredients
| 90 g | egg white, aged at least 48 hours in the fridge | |
| 40 g | caster (crystal) sugar | |
| 200 g | powdered sugar | |
| 55 g | almond flour | |
| 55 g | pumpkin flour | |
| — | green food coloring | |
| 100 g | white chocolate (for the filling) | |
| 100 g | liquid pastry cream (for the filling) | |
| 2 tbsp | 30 ml | cappuccino powder (for the filling) |
Instructions
For the filling: Break the chocolate into a bowl. Bring the cream to a boil and pour it over the chocolate. Add the cappuccino and stir everything until homogeneous. Leave it to cool, then refrigerate for at least one hour. Whip into a fluffy cream and use it to sandwich the macarons.