Pumpkin seed macarons with pumpkin ganache

These nut free macarons are perfect for Halloween.


30 cookies


Macaron shells 4 ounces pumpkin seeds, roasted 8 ounces powdered sugar 5 ounces egg whites, room temperature 2½ ounce sugar 1 vanilla bean ½ teaspoon salt red and orange liquid food coloring Pumpkin ganache 5 ½ ounces white chocolate 2 tablespoons unsalted butter 1 tablespoon corn syrup ¼ cup heavy cream ⅓ cup pumpkin puree 1 teaspoon kosher salt ½ teaspoon cinnamon

Nutritional information

No nutrition information available


Preheat the oven to 325°. For the macaron shells: Grind the toasted pumpkin seeds and powdered sugar for about a minute in the food processor. Pass the mixture through a sieve. Re-process any bits that don't go through the sieve and add it to the mixture in the bowl. In the bowl of a stand mixer, combine the egg whites, sugar, vanilla bean and salt and whip with a wire whisk for until foamy. Increase the speed to medium-high and whip another 3 to 5 minutes or until the mixture is stiff and dry. Add food coloring and whip for one minute on high to evenly distribute the color. Dump the seed/sugar mixture all at once into the meringue. Alternately fold and press the mixture against the bowl until the dry ingredients are incorporated., the egg whites have slightly deflated and the entire mixture is thick and shiny. The mixture should have the texture of molten lava. Scrape the batter into a large pastry bag with a plain tip (be careful not to overfill the bag) and pipe 1 to 1 ½ inch circles onto a parchment lined baking sheet. Rap the baking sheet on the counter a couple of times to eliminate any air bubbles. Allow the macaron shells to sit for an hour until they develop a skin. If you'd like, you can decorate the shells with any leftover pumpkin seeds. Bake for 12-15 minutes until you can peel the parchment paper away from a cookie without it sticking. Allow the shells to cool on the cookie sheet on a wire rack before filling. For the pumpkin ganache: Chop chocolate and place in a bowl. Heat the butter, corn syrup and cream in the microwave until it just reaches a boil. Pour hot mixture over chocolate and let sit undisturbed for 2 minutes. Stir mixture until chocolate is completely melted. Add pumpkin and cinnamon. Allow ganache to thicken at room temperature before scraping into a large piping bag fitted with a plain tip. Pipe ganache onto half the cookies. Place remaining cookies on top and refrigerate for up to 24 hours to allow the flavors to develop.