For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 121g eggs

• 120g caster sugar

• 10g maple syrup

• 172g pumpkin puree

• 5g of pumpkin spices

• 188g slightly salted butter

• 50g almond flour

Steps

1. Make your own pumpkin puree

2. Mix in a bowl the eggs, sugar, pumpkin, maple syrup and spices

3. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

4. When the mix is about (60°C) add the butter

5. Stir until you get an homogenous mixture

6. Add the almond and stir until the mixture is homogenous

7. Blend with a hand bendler for 10min

8. Pour the cream in a recipient

9. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

• Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling

• You can do half butternut and half pumpkin puree

• Come to Mauderne's cooking classes to learn the tips and secrets about this special Halloween filling for macarons