When I think about Thanksgiving, I think about eating a heavy meal followed by some heavy desserts, so this year I decided to change it up a bit and create some great light French Macarons inspired by Thanksgiving pies.
The first macaron was a cinnamon macaron with a pumpkin frosting, aka “Pumpkin Pie”, and the second was a “Pecan Pie” which was a pecan macaron with a creamy caramel filling.
Although I can’t divulge the exact macaron recipes, I can tell you that for the cinnamon ones, I simply added a teaspoon of cinnamon to a standard macaron recipes and for the pecan one, I ground up pecans in a food processor and substituted them for half of the almond flour.
Here are the recipes for the 2 fillings:
1/2 sticks of unsalted butter at room temp
1/4 c. pumpkin puree
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt
1/4 tsp. vanilla extract
2 oz. confectioner’s sugar (more or less)
Cream butter, pumpkin and spices. Slowly add sugar until the buttercream is no longer seperated by the pumpkin.
1 cup sugar
3 ounces unsalted butter
1/2 cup heavy cream, at room temperature