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.