This is another pumpkin made dessert for you all. Pumpkin along with macarons would give us an utter different mouthfeel.

Pumpkin macarons

Pumpkin macarons

For the shells:

Pumpkin powder: 12g
Almond powder: 48g
powdered sguar: 60g
Egg whites: 40gs
Caster sugar: 40g
Egg white powder: pinch
Orange pigment: 1 droplet

1. Sife almond powder, pumpkin powder and powdered sguar for 2 times
2. Add caster sugar per 3 times into the egg whites, whip to a foam, and then add egg white powder and keep whipping to a neutral foam
3. Add 1/2 sifted powders into the meringue, mix basically and add the remaining powders
4. After well mixed, scrape the mixture from the bottom to the inner wall of the container, repeat for 10-15 times until gloss of the paste and looks like a dense silk fabric when lifting it
5. Squeeze the paste into the pastry bag with a 1cm diameter round tube, and squeeze out 2-3cm diameter round shape pastes on the silver paper , shake the ovenware and let out the air
6. Air dry the surface until non-sticky to your hands, and feels a little hard like shells
7. Preheat oven to 284F, medium level, bake for 15-20 minutes
8. Take down the macaron shells from the silver paper after cooling, and squeeze on cinnamon cream filling

For the cinnamon cream filling:

Egg yolk: 1
Milk: 25cc
Caster sugar: 15g
Unsalted butter: 50g
Cinnamon powder: 1/8 teaspoon

1. Cut butter into 5mm thickness, soften unnder room temperature until soft by pressing with one of your finger, and scrape into shape of mayonnaise
2. Add cinnamon powder into milk, bring to a boil and remove the fire, cover a lid and simmer for 5 minutes
3. Add sugar into egg yolk, and whip the mixture into a pale color, pour in cinnamon milk liquid while stirring the egg yolk, pour back into the pot, and heat while mixing, until dense with slow fire, and then remove the heat
4. Pour the mixture into another container, mix with a medium speed until puffy and cold
5. Add butter per 2 times, stir until smooth and fine