Your new fall favourite dessert: pumpkin ganache macarons. Real pumpkin puree is blended into a creamy white chocolate based ganache giving these macarons a flavour that is unique from the standard.
Is pumpkin still a thing? Or has everyone moved on to Christmas? As I’m scrolling through Instagram seeing post after post of peppermint this and gingerbread that, my assumption must be correct. I’m always late to clue into things. Should’ve known when I got bombarded by holiday cheer at the local grocery store when it did an overnight flip into Christmas right after Halloween 😛
These pumpkin ganache macarons turned out better than I imagined. And that says A LOT since I’m not a pumpkin person at alllll. I used my usual macaron recipe which was given to me by my cousin who attended a French macaron making class. The pumpkin ganache in the middle came from none other than Christina Tosi of Milk Bar. I know, that lady is a total genius. I got lazy and didn’t bother following the recipe so my ganache turned out a little bit runny (as you can see in the photos), so don’t do what I did and you listen to Christina! She knows what she’s doing.
It’s hard to make macarons that are not too sweet since sugar is a major ingredient (icing sugar in the shells and chocolate in the ganache). But these macarons were just perfectly sweet, and not overly cloying like I thought they would turn out. My tenants, who are majorly healthy eaters, LOVED these. They came upstairs to visit me, I sat them down with a bowl of shells and a bowl of ganache and they went to town on that. In no time, the bowls were empty and I had some very happy tenants 🙂
More macaron recipes:
Valentines Conversation Hearts Macarons
Pumpkin Ganache Macarons Recipe:
Pumpkin Ganache Macarons
Ingredients
For the pumpkin ganache:
- 150 g or 5.25oz white chocolate
- 25 g or 2 tbsp butter
- 50 g or 2 tbsp glucose
- 55 g or 1/4 cup heavy cream
- 75 g or 1/3 cup pumpkin puree
- 2 g or 1/2 tsp kosher salt
- 1 g or 1/2 tsp cinnamon
Instructions
- Combine white chocolate and butter, microwave in 15 second intervals until melted and homogenous
- Transfer to a container that accomodate an immersion blender
- Warm glucose in microwave for 15 seconds, immediately add to chocolate mixture, blend 1 minute
- Stream in cold heavy cream while blender is still on until smooth and shiny
- Blend in pumpkin puree, salt and cinnamon
- Store in fridge for 4 hours or overnight
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
I don’t care if it’s january right now and people have all but forgotten about pumpkin. I am bringing it back for these babies!
LOL JT’s song came on in my head. “I’m bringing pumpkin back, YEAH.”
Are you sure of the salt amount? I followed the recipe and it was extremely salty, had to throw it away 🙁
Hi Kitsune,
I’m so sorry to hear that! I doubled check and those are the correct measurements. However, you helped me realize that not all kosher salt is made the same. So I have reduced the amount of salt for the recipe to account for those differences. Thanks for pointing it out!
Hope you’ll have better baking adventures 🙁
Connie