Hazelnut Macarons
These French macarons make such a beautiful dessert or party favor. The hazelnut, pumpkin, and maple flavors work so well together for fall! (naturally gluten-free)
Servings: 36 macarons
Calories: 69kcal
Ingredients
- 120 grams hazelnut flour
- 200 grams powdered sugar
- 100 grams egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- 30 grams granulated sugar
- 4 ounces cream cheese (half a brick), softened
- 3 tablespoons pure pumpkin puree
- 3 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
- 1 drop tulip red gel paste food coloring
- 1 drop ivory gel paste food coloring
- 1 drop yellow gel paste food coloring
- 1/4 cup heavy cream, cold
Instructions
To Make the Hazelnut Macaron Shells:
- Measure the hazelnut flour and powdered sugar into the bowl of a food processor. Pulse the mixture to a fine powder, and sift. Re-process any large bits that remain, and sift again. Discard any large bits that still remain.
- Whip the egg whites, cream of tartar, and salt on medium speed until frothy.
- Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip. Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.
- Dump all the almond flour mixture into the meringue at once. Fold together until the batter falls from the spoon in one long, continuous ribbon.
- Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets.
- Slam the baking sheet on the counter to force out any large air bubbles, and allow to dry for 30-45 minutes.
- Preheat the oven to 325 degrees F and bake for 15-16 minutes.
- Cool completely on the baking sheet, then peel off and sandwich with Pumpkin Maple Cream Cheese Filling.
To Make the Pumpkin Maple Cream Cheese Filling:
- Place the cream cheese, pumpkin, maple syrup in a large mixing bowl and whip until fluffy.
- Add the cinnamon and food coloring, and mix until combined.
- Slowly drizzle the cold cream in, with the mixer on medium speed.
- When all the cream has been incorporated, turn the mixer up to high speed and whip until stiff peaks form (about 30-45 seconds).
Notes
Be careful not to over-whip the filling or it could get runny.
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Nutrition
Serving: 1macaron | Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg