Pumpkin Macarons with Saffron
Orange saffron macaron shells filled with a cream cheese and pumpkin ganache.
🍽️ Makes 18
Ingredients
| 3 | egg whites (about 90 g) | |
| 1/2 tsp | 2.5 ml | saffron |
| 40 g | granulated sugar | |
| 200 g | powdered sugar | |
| 110 g | almond flour | |
| 60 g | cream cheese | |
| 60 g | freshly cooked or canned pumpkin | |
| 1/8 tsp | 0.6 ml | ground cloves |
Instructions
Orange
Makes between 12 and 18 macarons
Note: I whipped the egg whites with the saffron without any problem, but if you are worried the meringue won't come together, mix the saffron with the almond flour.
Saffron shells:
- 3 egg whites (about 90 g)
- 1/2 tsp saffron
- 40 g granulated sugar
- 200 g powdered (icing) sugar
- 110 g almond flour
Make the shells.
Cream cheese and pumpkin ganache:
- 60 g cream cheese
- 60 g freshly cooked or canned pumpkin
- 1/8 tsp ground cloves
In a medium bowl mix the cream cheese, pumpkin and cloves to a homogeneous mixture. Sandwich the macarons.