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Roasted Persimmon & Burgundy Almond Macarons

Master-level Portuguese macarons featuring roasted persimmon, burgundy hues, and low-carb finesse for an autumn harvest treat.

Total: 3 hours 15 minutes
Difficulty: Advanced
Serves: 24
macarons autumn low-carb Portuguese persimmon harvest lowcarb master-level

What Makes This Special

These master-level macarons bring together Portugal’s almond tradition and the autumnal flavors of roasted persimmon, all reimagined for low-carb bakers. Featuring a stunning burgundy shell, these macarons delicately cradle a roasted persimmon–cream cheese buttercream. Meticulous French macaronage and advanced roasting techniques capture the essence of the harvest season while ensuring a luxurious, low-glycemic treat. Ideal for experienced bakers seeking a showstopping, seasonal centerpiece.

Ingredients

Every ingredient here has a purpose: almond flour for gluten-free, authentic Portuguese flavor; allulose or erythritol to keep it low-carb while providing the right structure; and roasted persimmon to infuse the filling with autumnal depth.

For the Macaron Shells

  • Almond flour (120 g): Forms the base, providing nutty richness and structure. Super-fine, blanched is best for smooth shells.
  • Powdered erythritol (90 g): Preferred for its low glycemic index and neutral flavor. Allulose can be used for smoother melting.
  • Egg whites (95 g, room temp): The backbone of the meringue, crucial for lift.
  • Powdered egg white (25 g, optional): Adds stability—especially useful when working with alternative sweeteners.
  • Granulated allulose (20 g): Whips into the meringue for structure; allulose helps avoid graininess.
  • Gel food coloring: Burgundy for autumnal warmth (see tips).

For the Roasted Persimmon Filling

  • Ripe Fuyu persimmons (2, ~250 g): Roasting concentrates flavor and moisture for a jammy, autumnal note.
  • Olive oil (15 ml): Enhances roasting and adds fruity nuance.
  • Cinnamon & nutmeg: For gentle spice and warmth.
  • Unsalted butter (80 g): The foundation for a classic, silky buttercream.
  • Cream cheese (40 g): Adds tang and body, balancing sweetness.
  • Powdered erythritol (25 g): Keeps the filling smooth and low-carb.
  • Lemon juice & vanilla: Brightens the filling and accentuates persimmon.
  • Salt: Enhances overall flavor.
  • Edible luster dust: Optional, for a festive, harvest-inspired finish.

Instructions

Step 1: Roast the Persimmons

  1. Prep the Persimmons: Preheat oven to 190°C. Peel and dice persimmons into 2 cm cubes. Toss with olive oil, cinnamon, and nutmeg.
  2. Roast: Spread evenly in a single layer on a lined roasting pan. Roast for 30–35 minutes, stirring once, until caramelized and reduced.
  3. Puree: Cool for 15 minutes, then blend until ultra-smooth. Cool completely before using. Roasting intensifies the flavor and reduces water content for a stable filling.

Step 2: Prepare Macaron Dry Mix (Tant Pour Tant)

  1. Sift dry ingredients: Sift almond flour and powdered erythritol together twice; discard any large bits. This ensures ultra-fine texture, preventing lumpy shells.

Step 3: Make the Meringue

  1. Whip: In a grease-free stand mixer bowl, beat egg whites (and powdered egg white, if using) on medium until foamy.
  2. Gradually add sweetener: Slowly rain in granulated allulose. Increase speed to high and whip until stiff, glossy peaks form (about 6–8 min).
  3. Color: Add a toothpick amount of gel food coloring (burgundy or blend of red/blue) and whip briefly to mix. Go bold—color fades as they bake.

Step 4: Macaronage (Folding)

  1. Combine: Gently fold dry mix into meringue in three additions, using a silicone spatula. Scrape around the bowl and cut through the center.
  2. Macaronage: Fold until batter flows in thick ribbons and can form a figure-8 without breaking. Stop early and test frequently; over-mixing leads to flat, cracked macarons.

Step 5: Pipe & Rest

  1. Pipe: Transfer batter to a piping bag fitted with a round tip. Pipe evenly onto a silicone macaron mat or parchment, about 3.5 cm in diameter, spaced 2.5 cm apart.
  2. Bang & rest: Tap trays firmly on counter to release air bubbles (use a toothpick for stubborn ones). Rest at room temperature for 45–75 minutes, until shells are dry to the touch. This forms the essential “skin.”

Step 6: Bake

  1. Preheat oven: Heat to 140°C (top and bottom heat, fan off if possible).
  2. Bake: Bake one tray at a time, 15–18 minutes, rotating halfway. Feet should form and shells should lift cleanly. If browning, tent loosely with foil.
  3. Cool: Slide parchment onto a cooling rack; cool completely before removing shells.

Step 7: Make Roasted Persimmon Cream

  1. Buttercream: In a bowl, beat butter and cream cheese until smooth. Add powdered erythritol and beat until fluffy and pale.
  2. Flavor: Stir in roasted persimmon puree (should be thick, jammy, and cooled), lemon juice, vanilla, and salt. Beat until smooth and fully incorporated. Chill 15 minutes if too soft.

Step 8: Assemble

  1. Pair shells: Match similar-sized shells.
  2. Fill: Pipe a generous round of persimmon cream onto half the shells. Sandwich with tops, pressing gently.
  3. Decorate (optional): Dust tops with edible burgundy luster or gold leaf for a harvest-inspired finish.

Step 9: Mature

  1. Rest: Store assembled macarons in an airtight container in the fridge for at least 24–36 hours. This allows flavors to meld and the centers to become perfectly chewy—a hallmark of expert macarons.

Pro Tips

  • Superfine almond flour: Always sift twice to avoid grainy shells.
  • Egg whites: Age for 24 hours (covered in fridge, then room temp) for maximum stability.
  • Allulose vs erythritol: Allulose melts better but can brown faster—monitor colors carefully.
  • Coloring: Use gel-based colors only; liquids throw off macaron texture.
  • Bake one tray at a time: For even heat and perfect feet.

Troubleshooting

Hollow shells? Beat meringue longer for stiffer peaks and avoid over-folding during macaronage.

No feet or cracked tops? Batter was over-mixed or shells didn’t rest long enough; ensure a dry skin forms.

Shells stick to parchment? Underbaked or too humid—add 2 more minutes to bake or switch to a silicone mat.

Filling too soft? Chill for 20 minutes, or add a tiny bit more softened butter.

Variations

  • Chestnut-Persimmon: Add 1 tbsp chestnut puree (unsweetened) to the filling for even deeper autumn flavor.
  • Spiced Port Glaze: Brush cooled shells with a reduction of ruby port and spices for a Portuguese twist (not low-carb, but a festive treat).
  • Chocolate Shells: Add 10 g unsweetened cocoa powder (Dutch-process) to the dry mix for a rich cocoa–burgundy contrast.

Storage

Store assembled macarons in an airtight container in the fridge for up to 5 days. For longer storage, freeze (well-wrapped) up to 1 month. Thaw in the fridge overnight before serving for best texture and flavor.