Pumpkin Seed Macarons
You will need:
250g Ground Pumpkin seeds
250g Icing Sugar
90g Egg Whites
250g Castor Sugar
90g Egg Whites
Method:
1) Preheat oven to 120°C or 248°F
2) In a large bowl, using a fine sieve, sift the ground pumpkin seeds and icing sugar. Discard of all particles that don’t pass through.
3) Add egg whites to the dry ingredients and mix until a smooth paste is formed. You can add a gel or powder colouring of your choice and flavouring.
4) Combine the castor sugar and the 2nd set of egg whites in a bowl and whisk over a double boiler, until the sugar is dissolved or until the mixture reaches 75°C or 167°F.
5) Remove the egg mix from the double boiler and whisk using a mixing machine, until stiff peaks are formed.
6) Fold the meringue into the pumpkin seed paste gently using a spatula, until just combined. Make sure not to over-mix.
7) Pour the mixture into a piping bag with a round tip nozzle and pipe onto a prepared tray with a silicone mat or wax paper.
8) Allow macarons to rest and form a shell for about 15-20 minutes. Just until the top is hard and doesn’t stick to your finger when you touch it.
9) Bake for 15-18 minutes.
10) Allow macaron shells to cool completely and fill and sandwich them with a cremeux or ganache of your choice.
Eh Voila!
Have you tried this recipe? We wold love to hear your feedback!
