Pumpkin cinnamon buttercream Macarons

The Pumpkin cinnamon buttercream Macarons Recipe 

3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
2 cups canned pumpkin pie mix
1½ tablespoons cinnamon
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style

Beat together the eggs and the sugar with the electric mixer at high speed; you want your batter to double in volume and become ® fluffy.

Pour into a saucepan, add the pumpkin mix and cinnamon, and heat at medium temperature, stirring continuously until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.

When the batter is cold, add cold butter, cut in small pieces; beat at high speed, using the mixer’s wire whip attachment, until no butter pieces are visible.

Pumpkin cinnamon buttercream Macarons

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