Pumpkin macarons filling

We have a new recipe for you!

It’s a double filling for macarons: cheese cream based crème and spicy pumpkin marmalade with cinnamon and nutmeg will appeal to everyone, even not pumpkin lovers.

For the pumpkin marmalade:

• Pumpkin puree 85 g | 3.00 oz
• Lemon juice 10 g | 0.35 oz
• Zest from 1 lemon | 1.00 item
• Nutmeg | 0.00 to taste
• Cinnamon | 0.00 to taste
• Glucose syrup 15 g | 0.55 oz
• Pectin NH 2 g | 0.05 oz
• Sugar 25 g | 0.90 oz

Combine the puree with the juice, zest, spices and glucose syrup; warm it up to 40C (104F), and add the sugar mixed with pectin. While stirring constantly, bring the mix to a boil. You should get a mass with a thick jam consistency. Pour the marmalade into a clean container, and cool it.

For the crème:

• Cream cheese 170 g | 6.00 oz
• White chocolate 130 g | 4.60 oz

The cream cheese should be at room temperature.

Melt the chocolate, and pour it over the cheese; stir with a mixer until smooth.

Put the crème on the macaron, and place the pumpkin marmalade in the center.

Bon Appetit!