I have yet to try these colorful and I'm sure tasty macarons. Browsing through Wedding Chicks site I came across these and had to pin it to one of my boards. I would love to make these for the tot's party next year since her party will be oh so colorful. Have any of you tasted these or made them? Below is a recipe for pumpin macarons.
How To Make Pumpkin Cream
Yields 1 pint, enough for 40 small Macarons
3 egg whites
Pinch cream of tartar
1 cup granulated sugar
¼ teaspoon fine sea salt
2 ½ sticks cold unsalted butter, cut into 1-inch cubes
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
Bring the sugar and ¼ cup water to a boil in a small saucepan over medium- high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook until the mixture reaches 238F (soft ball stage).
While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks, about 2 minutes. Once the syrup reaches 238F, in a steady stream gradually pour the syrup down the side of bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter. This process should take about 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools down, about 8 minutes.
Now, add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8 minutes. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves while the mixer is still running and whisk until the butter cream returns to a smooth and fluffy state. It can be kept covered and refrigerated for up to 3 days.