Pumpkin Cheesecake aka Pumpkin Pie Macarons

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It is now NOVEMBER which means… baking time for everyone! I’ve updated the blog a bit to make it more festive for Thanksgiving. On the sidebar on the right are some recipes I’ve used in the past for Thanksgiving!
So, it’s time to go to the kitchen and start creating, we have Thanksgiving coming up!!  I have created a pumpkin cheesecake macaron recipe which I think it is pretty good! If you like macarons and you like pumpkin pie, then try this out! This could pass off as a pumpkin pie macaron recipe too. But since it has cream cheese in it, I’m going with Pumpkin Cheesecake!
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After trying a bunch of different filling recipes from various sources, I came up with my own cheesecake pumpkin pie filling.

Pumpkin Pie Macaron Recipe – printable version here

Materials needed: (affiliate links are used for your convenience)

• • parchment paper or silpat (I like this silpat made in France)
  • silicone spatula
  • electric mixer (your hand will get tired whipping the meringue, I use this super professional one in cherry red, but this  model is wonderful too! )
  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag)
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template
  • food processor (I use this one)

Macarons Recipe – adapted from Laduree

275g ground almonds

250g powdered sugar

210g egg whites

210g granulated sugar

1/2 tsp pumpkin pie spice

 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds, pumpkin pie spice, and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3^rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

 

Pumpkin Pie Filling

4 ounces cream cheese

1/4 cup pumpkin puree

1/4 tsp (heaping) pumpkin pie spice

1/4 cup granulated sugar

 

1. In a mixing bowl, add all of the above ingredients together.  Mix together until it is a nice creamy mixture.

2. Pipe or spread the filling onto one macaron shell, then make a sandwich with the other. Done!

 

Recommend putting them in an airtight container and enjoying the next day… macarons always taste better on day 2! They will keep in the fridge for several days.

 

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