Pumpkin Macarons with Dark Chocolate Ganache
After finishing off our leftover pumpkin pie, we're still fending for some pumpkin treats! To satisfy our craving, these sweet, crispy, and chewy Pumpkin Macarons with Dark Chocolate Ganache hit the spot. These adorable little morsels of goodness are made with Suncore Foods® Supercolor Powders, Canary Yellow Safflower & Velvet Red Beet, filled with a rich, dark chocolate ganache filling. The ultimate treat for all ages and pairs wonderfully with a cup of tea or hot chocolate. We are completely embracing this pumpkin fever and never want to let go!
50g reduced aquafaba *refrigerated overnight
1g cream of tartar
38g superfine sugar
85g powdered sugar
60g almond flour
2-3.5g Suncore Foods® Canary Yellow Safflower Supercolor Powder
2-3.5g Suncore Foods® Velvet Red Beet Supercolor Powder
200g dark chocolate
100g coconut milk
1/2 tsp vanilla extract
1. Prepare The Ganache — Heat the coconut milk in a saucepan. Pour the hot cream over the dark chocolate and mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.
2. Prepare The Aquafaba — Strain the liquid from the canned chickpeas and weigh to 150g. In a saucepan cook chickpea water on a very low heat and reduce to 60g, stirring occasionally. When it reaches 60g, transfer to a bowl, cover in plastic wrap and refrigerate overnight.
3. Make The Macaron — Combine the powdered sugar and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Set aside. Whisk the aquafaba with the cream of tartar and one third of the sugar until a medium peak. Gradually add in the remaining sugar and continue whisking for 4 mins. Add the supercolour powder whisk for 2 mins until combine. Fold the almond powdered sugar mixture through the meringue by hand. Add the sweet potato powder and whisk until the mixture is smooth and shiny. Pipe macarons on a baking sheet, let sit at room temperature for 45 minutes before baking. Bake at 150°C for approximately 13-15 mins. Allow macarons to cool completely.
4. Assemble — Pipe chocolate ganache into each macaron and sandwich together.