I have been working on creating a nut-free macaron with various seed flours: sesame, sunflower and pumpkin. I have had some very mixed results with sesame and ended up increasing the dries to meringue ratio – adding 25% more meringue. Even then they were not right with small, anemic feet.
I had a small class today and decided to try the pumpkin flour and was completely jazzed with the outcome! They were functionally perfect!
I used Americolor "cork" but if I do it again I will leave them without dye as the pumpkin seed flour has a lovely light green hue.
I simply substituted 1:1 pumpkin seed flour to almond flour so no need to modify your recipe 😍.
by Sugardoughnutbaker
3 Comments
Where do you get your pumpkin seed flour? Or do you make it yourself?
Fabbbbbb
I’ve done sunflower and sesame but strong flavors. How does pumpkin flour stand up flavor wise?