Pumpkin Butter Macarons (Orange-Brown)

Name: Pumpkin Butter Macarons (Orange-Brown)
Yield: Yield: 785 g/1 lb 11.68 oz
Cuisine: United States
Ingredients: Sugar pumpkin, peeled, seeded, and cut into medium-dice chunks 500 g 1 lb 1.64 oz 63.69%; Orange natural food coloring, water based as needed as needed; Brown natural food coloring, water based as needed as needed; Filling; Maple sugar 200 g 7.05 oz 25.48%; Vanilla pod, split and seeds scraped 1 1; Ground cinnamon 5 g .18 oz .64%; Butter 80 g 2.82 oz 10.19%; Color

Preparation info

Yield:
785 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Color
Orange natural food coloring, water based as needed as needed
Brown natural food coloring, water based as needed as needed

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

To color the macarons, add a few drops of orange coloring and a few drops of brown coloring in Step 4 of the master recipe to obtain a burnt orange hue.
For the filling: Combine all of the ingredients in a small sauce pot and cook over medium-low heat, stirring occasionally. Reduce the mix by 30 percent through evaporation. The base should weigh about