Pumpkin Chocolate Chip
Servings: 50 whole macarons
Ingredients
Macaron Topping
- 1/2 cup mini chocolate chips I use semi sweet
Macaron Filling
- 1.5 sticks (6 oz total) unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2.25 cups powdered sugar
- 1/4 cup pumpkin (I use canned because it is the most consistent)
- 3.5 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (pure)
- 2 teaspoon vanilla pudding mix (instant and not prepared – just the dry mix)
- 4 teaspoons milk powder (I use whole milk powder)
- 1/2 cup milk chocolate (chopped) can use chocolate chips or a chocolate bar
- 1 pinch of salt
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Immediately after piping the macarons, sprinkle mini chocolate chips on the tops
- Bake the shells and let them cool completely
- Put in fridge until the chocolate chips have hardened completely
Make the Pumpkin Filling
- Beat together the butter and brown sugar on high speed for about 2 minutes
- Add the powdered sugar, pumpkin, pumpkin pie spice, vanilla extract, vanilla pudding mix, milk powder, and salt. Beat on low speed until combined then turn the mixer to high and whip until fluffy
- Add the chopped chocolate and beat until combined
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes