After a hot summer, I always welcome the cooler, fresher air of Autumn. These Roasted Pumpkin Macarons get me in the Thanksgiving mood. After hand-piping thousands of macarons, I still love making this classic confection, but I must admit that I'm not the hugest fan of eating them. I grew up on American style cookies, both homemade and of the boxed variety, so my palate craves a more intense crunch and chew than a tender, delicate macaron can offer.
That being said, I do love these macarons. Filled with a fall-spiced pumpkin ganache with lightly bruleed cheeks, their cinnamon-y warmth makes them the perfect pairing for a hot apple cider. When making your next batch of macarons, try kissing the surface with the flame of a blowtorch for an added roasty-smokey flavor that also cuts their inherent sweetness. Just be sure to space them out on a non flammable surface beforehand, like a marble or stainless table. As you can see from the photo below, I tried to get away with torching them on the paper lined sheet tray. Needless to say, I learned my lesson.