Pumpkin Brigadeiro Macarons
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The beauty about brigadeiro is that it’s easy to make, has long shelf-life, doesn’t melt in hot weather, doesn’t get hard when it freezes, it can be made any flavor you want, and most importantly, it’s delicious.
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It starts with 3 simple ingredients: sweetened condensed milk, butter, and pumpkin puree
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Cook the mixture until it becomes thick for about 10 minutes. The secret is to not stop stirring
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Remove the brigadeiro to a plate and let it cool down completely
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To make the macaron shells, I brushed the piping bag with some orange food coloring before adding the batter in
To make the swirl effect on the shells
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Whenever using this technique, make sure to let the macarons dry before baking
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When both the shells and filling have cooled down, place the brigadeiro in a piping bag
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Pipe the brigadeiro on the shells
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