Chef Albert makes amazing French Macaroons all year long, but his Pumpkin ones for the holiday are perfect.  If you find these a little too challenging to make they will be served in Choices, the buffet during the Holidays.



PUMPKIN FRENCH MACAROONS with Pumpkin mousse filling





1 ¾ cups confectioners’ sugar

1 cup almond flour

3 large egg whites, at room temperature

¼ teaspoon cream of tartar

Pinch of salt

¼ teaspoon ground nutmeg

1  teaspoon ground cinnamon

½  teaspoon ground cloves

½  teaspoon ground ginger

½  cup granulated sugar

2 to 3 drops orange gel food color


For filling:


1 cup heavy cream

1 leaf gelatin sheet

2 tablespoons pumpkin puree

2 teaspoon sugar

¼ teaspoon nutmeg

½  teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon cinnamon

1 tablespoon vanilla extract



For the macaroons:

1.Preheat the oven to 300 degrees

2.Sift together the confectioners’ sugar, almond flour and all the spices, a little at a time, through a fine-mesh sieve into a large bowl.

3.Beat the egg white and the granulated sugar until you have the smooth, shiny mixture.

4.Gently fold the confectioners’ and spices mixture into the egg whites, mix thoroughly. The mixtures should be smooth, shiny and slightly elastic.

5.Use a piping bag to pipe the macaroons on to a lined baking tray. Leave to rest at room temperature for about 15 minutes.

6.Place in the oven and cook for 15 -20 minutes

For the mousse:

1.Whip the cream and vanilla extract into a soft peaks.

2.Soften the gelatin in cold water and heat until gelatin is dissolved.

3.Remove from the heat and add the softened gelatin to pumpkin puree

4.Carefully fold in the whipped cream and chill the mixture.


Cover one macaroon with the mousse and then use a second macaroon to seal.