Macaron with Pumpkin Buttercream

It's been a long time I have not bake Macaron. Today I am in the mood to bake some as requested by my nieces. Since I still have balanced pumpkin, therefore I decide to try the pumpkin buttercream. I have not tried this type of filling before but was suprised that it taste quite good. For some balanced Macarons, I have used Nutella as filling.

S

Macaron Recipe

Ingredients:
4 large egg whites
70g Caster Sugar
230g Icing Sugar
120g Almond Ground
Food Coloring (optional)

Methods:
- Preheat oven to 150 degrees.
- Beat Egg white and caster sugar till stiff.
- Sift the Almond Ground and Icing Sugar.
- Fold into the egg white mixture.
- Mixture should be smooth and not runny.
- Do not over mix or else macarons will have no feet.
- Pipe onto trays lined with baking paper.
- Give the tray a rap and bake for 20 minutes.

Pumpkin Buttercream

Ingredients:
4 tbsp unsalted butter
1/2 cup pumpkin puree
1/2 tsp vanilla
1/2 tsp cinamon
1/4 tsp nutmeg
1 cup powdered sugar

Methods:
- Cream butter and pumpkin to smooth mixture
- Add vanilla, followed by cinamon and nutmeg
- Slowly add the powdered sugar till you get the right consistency.
                     

                                                         

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

  

                                                                          &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.