Book Now

Recipe: Pumpkin Seed Macarons

15 Dec 2023 | By Author Thornybush | Recipes

“Tis the season to whip up those baked goods and wow your guests with delicate pastries!

We popped into the Saseka Tented Camp kitchen and discovered a pastry recipe that is the perfect compliment to your next high-tea. Now we know that Macarons test even the master of chef’s but we can honestly say that this recipe is pretty much fool-proof.. so without further adieu, let’s get baking with Chef Ditiro.

Pumpkin Seed Macarons

You will need:

250g Ground Pumpkin seeds

250g Icing Sugar

90g Egg Whites

250g Castor Sugar

90g Egg Whites


1) Preheat oven to 120°C or 248°F

2) In a large bowl, using a fine sieve, sift the ground pumpkin seeds and icing sugar. Discard of all particles that don’t pass through.

3) Add egg whites to the dry ingredients and mix until a smooth paste is formed. You can add a gel or powder colouring of your choice and flavouring.

4) Combine the castor sugar and the 2nd set of egg whites in a bowl and whisk over a double boiler, until the sugar is dissolved or until the mixture reaches 75°C or 167°F.

5) Remove the egg mix from the double boiler and whisk using a mixing machine, until stiff peaks are formed.

6) Fold the meringue into the pumpkin seed paste gently using a spatula, until just combined. Make sure not to over-mix.

7) Pour the mixture into a piping bag with a round tip nozzle and pipe onto a prepared tray with a silicone mat or wax paper.

8) Allow macarons to rest and form a shell for about 15-20 minutes. Just until the top is hard and doesn’t stick to your finger when you touch it.

9) Bake for 15-18 minutes.

10) Allow macaron shells to cool completely and fill and sandwich them with a cremeux or ganache of your choice.

Eh Voila!

Have you tried this recipe? We wold love to hear your feedback!