Everything Marina

1. Semi-melt white chocolate in the microwave.

2. In a small saucepan over medium heat, bring heavy cream, glucose syrup, and pumpkin spice to a simmer without boiling.

3. Add hot cream mixture to the melted white chocolate in three parts, stirring constantly.

4. Add pumpkin puree, stir, and emulsify with a hand blender.

5. Cut butter into pieces, add with salt to the ganache, and emulsify again.

6. Transfer ganache to a flat container, cover with plastic wrap, and refrigerate for 6-8 hours or overnight.

7. Mix sugar with pectin NH in a small bowl.

8. Warm pumpkin puree in a saucepan, add sugar mixture, and whisk. Add pumpkin spice and boil briefly.

9. After 20-30 seconds of boiling, turn off heat, add citric acid, and transfer to a plastic bag to cool, then refrigerate.

10. Sift almond flour and powdered sugar together and set aside.

11. In a stand mixer, whisk egg whites on low, adding sugar gradually, and whip until stiff peaks form. Add red food coloring if desired.

12. Fold in dry ingredients until the mixture drips like lava. Transfer to a piping bag with a round tip.

13. Pipe macaron shells onto a baking mat and rest until dry to touch.

14. Bake in a preheated oven at 275°F for 12-14 minutes.

15. Let macaron shells cool completely on the baking mat, then pair similar sizes.

16. Pipe ganache on one shell, pipe pumpkin confit in the center, and sandwich with another shell.

17. Refrigerate filled macarons in an air-tight container for 12-24 hours before serving.