Spiced pumpkin and dark chocolate Sisserou Macaroons
For the pumpkin curd:
75g pumpkin purée
2 tbsp caster sugar
2 egg yolks
1 inch grated ginger
1/2 lime zest
1 tbsp lime juice
¼ tsp pumpkin spice
50g unsalted butter, cubed
For the macaroons:
260g desiccated coconut
150g condensed milk
½ tsp almond extract
2 tbsp rice flour
2 egg whites
100g dark chocolate, broken into pieces
Pour the pumpkin purée into a small heatproof bowl and add the sugar, egg, egg yolks, grated ginger, lime zest, lime juice and pumpkin spice. Using a hand whisk, mix well until well combined.
Place the bowl over a pan of simmering water and cook over a medium heat, stirring for 5–7 minutes until the mixture has thickened. Remove from the heat and leave to cool for 5 minutes.
Add the butter a little at a time, mix until smooth. Cover and leave to cool, then chill until set. Save the rest for your toast!
Heat the oven to 150°C/130°C fan/Gas 2.
Draw 12 circles, each 6cm in diameter, on the rice paper. Cut out the circles and arrange on the lined baking sheet, evenly spaced apart.
Tip the shredded coconut into the bowl and cover with boiling water to soften. Allow to cool for 20 mins, drain and pat out excess water with paper towel.
Add the condensed milk, almond extract and rice flour and pulse until well combined.
Using an electric hand whisk, whisk the egg whites and salt together to stiff wet peaks. Fold the egg whites into the coconut mixture.
Spoon the mixture onto the rice-paper circles, leaving a space in the middle. Fill a small amount of the mixture into the space, just enough to cover the rice paper, but leaving a well large enough for 1.5 teaspoons of the pumpkin curd.
Spoon 1 tablespoon of coconut mixture onto each of the remaining 6 discs of rice paper and flatten with your fingers to make flat rounds. Place a piece of chocolate in the centre of each of these coconut circles, then top with a heaped tablespoon of the coconut mixture. Using your hands, shape and smooth the tops and sides of each one into a dome, so the chocolate is hidden inside.
Bake all the macaroons for 25–30 minutes, turning the baking sheet halfway through, until the tops and edges are golden.
Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely. The macaroons will crisp up and harden on the outsides as they cool.
Melt the remaining chocolate and pipe fine lines across the chocolate macaroons, then leave to set.
Using a teaspoon, place a small amount of the pumpkin curd into the centre of each macaroon ring before serving.