Pumpkin Cheesecake Macaron
Macarons originated in Italy and were brought to France by Catherine de’ Medici’s Italian pastry chefs.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Pumpkin Cheesecake Macaron
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a mixing bowl, combine the pumpkin puree, cream cheese, granulated sugar, pumpkin pie spice, and vanilla extract. Mix until smooth.
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In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar and continue beating until the mixture is glossy and holds its shape.
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Gently fold the almond flour into the egg white mixture. Add the orange food coloring and mix until well combined.
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Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
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Bake the macarons for 15 minutes, then remove from the oven and let them cool completely.
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Once the macarons are cooled, spread a layer of the pumpkin cheesecake filling onto the flat side of one macaron shell. Top with another shell to create a sandwich.
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Repeat with the remaining macarons.
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Optional: dust the macarons with cinnamon.
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Serve the pumpkin cheesecake macarons with a dollop of whipped cream on top.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
