Monday, October 24, 2011

Nut-free treat: Roasted Pumpkin Seed Macarons with Pumpkin pie Buttercream


Most macarons are made with almond meal (ground almonds). The bleach light colour of the almond meal allows the baker to create a canvas to colour their macarons whatever their heart desires (or whatever food colouring one chooses. The unfortunate downside to using this ingredient is the fact that many people are unable to savour these concoctions due to nut allergies.


But the wonderful thing about macarons, is that it can be made with a variety of different flours! There are recipes out there using sunflower seeds, hazelnut meal, and (in this particular case) pumpkin seeds. And what a better way to bring in the witching hour than making a roasted pumpkin macaron with pumpkin pie buttercream! I made this particular batch by roasting the pumpkin seeds for 15 minutes, grinding them in a food processor, before following the regular macaron recipe. The colour of the meal is kind of greenish, so the addition of orange food colouring gives it the orange colour to go with the filling. The buttercream has pumpkin pie filling with hints of cinnamon, ginger, nutmeg, and allspice... It's like pumpkin pie in every melting bite! ;) These creations will be at the Halloween Baker's Market October 29th! I've also got some interesting "Spook-a-ron" packs to go around!