Autumn Garden Macaron with Spiced Pumpkin Cream

Sift icing sugar and almond powder together.

Mix food coloring into half of the egg whites (55g) and pour over the dry mix without stirring.

Heat mineral water and sugar to 118°C. When it reaches 115°C, start whipping the other 55g egg whites to soft peaks.

Pour hot syrup into the whipped whites while beating. Cool the meringue to 50°C.

Fold the meringue into the almond-sugar mixture carefully.

Pipe 3.5 cm rounds onto parchment-lined baking trays. Tap trays to release air bubbles.

Dry at room temperature for at least 30 minutes.

Preheat oven to 180°C convection (350°F).

Bake macarons for 12 minutes, opening the oven twice quickly to release steam.

Slide baked shells onto the counter to cool.

Lower oven temperature to 80°C (175°F).

Remove corn kernels from the cobs, spread on a tray, and dry for 30 minutes.

Peel, seed, and cube the pumpkin.

Cook in a pressure cooker for 20 minutes.

Drain and purée finely.

Return purée to a pot with grated ginger, cinnamon, and nutmeg; cook gently.

Melt white chocolate and cocoa butter separately at 45-50°C.

Bring spiced pumpkin purée to a boil.

Gradually incorporate purée into the melted chocolate, mixing from the center outward.

Blend with an immersion blender until smooth.

Cover with cling film touching the surface and refrigerate for 4 hours.

Fill a piping bag with pumpkin cream.

Pipe cream onto the yellow lemon shells.

Press a few dried corn kernels into the center and top with a little more cream.

Cap with a yellow-orange shell.

Refrigerate assembled macarons for 24 hours.

Remove from fridge 2 hours before serving.