Ingredients

Pumpkin marmalade
pumpkin pure
0.25 cup
85 g
2.98 oz
2.80 fl oz
lemon juice
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
lemon zest
1 pc
nutmeg
to taste
cinnamon
to taste
glucose syrup
1 tbsp
15 g
0.52 oz
0.50 fl oz
pectin NH
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
sugar
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Creme
cream cheese
0.75 cup
170 g
5.95 oz
5.61 fl oz
white chocolate
0.50 cup
130 g
4.55 oz
4.29 fl oz

Method

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.

Pumpkin marmalade

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.

Creme

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!