I never break promises.
Never, ever, ever.
So when I said in my last post that I would post new fall recipes, I didn’t forget!
These pumpkin spice macarons are just perfect for fall. They’re a crisp, chewy macaron shell with hints of pumpkin. And the filling, let me tell you about the filling: Rich buttercream flavored with maple syrup.
It’s practically screaming FALL in your face!
I’m still working on perfecting my macaron recipe. Recently, I’ve been having trouble with these darned French cookies.
Mine are constantly cracking while baking, and their feet are also sinking!
Macarons are finnicky – What was working for me before isn’t working for me now.
Nonetheless, I got an amazing batch of macarons just to post on here.
The steps consist of the traditional French Meringue method. I always age my egg whites. However, as long as they are at room temperature, they should whip up nicely!
Imagine sinking your teeth on these autumn macarons, while enjoying the crisp air and the beautiful red and gold leaves outside.
That, my friends, is pure baking and living happiness.
Pumpkin Spice Macarons
Makes 30-35 Sandwich Cookies
- 4 large egg whites
- 7 ounces of powdered sugar
- 4 ounces of almond flour or meal
- 1/2 teaspoon of pumpkin pie spice
- 3 1/2 ounces of powdered sugar
- Orange gel food coloring
- Pinch of cream of tartar
- Line 2 cookie sheets with parchment paper, set aside.
- Using a kitchen scale, carefully measure out all the ingredients.
- Sift together the powdered sugar, almond meal, and pumpkin pie spice, in that order, using a fine mesh sieve. If you sift almond meal before the powdered sugar, the almond meal will get stuck in the sieve and prevent the powdered sugar from falling through. Then, using a spatula, fold to combine the dry ingredients together.
- Add the egg whites and cream of tartar into a large metal mixing bowl. Whip the egg whites on medium for about 2 minutes. Then, slowly increase the speed, and gradually add the powdered sugar. Whip the egg whites until they reach stiff peaks.
- Then, add 3 drops of gel food coloring. I’m using Wilton’s orange food coloring. To add the gel food coloring, I dipped a toothpick into the food coloring, and dipped it into the egg whites. After you’ve added your food coloring, whip the meringue on high for about 1 more minute.
- Add a 1/3 of the dry ingredients to the meringue. Using a scoop and fold motion, fold this 15 times. Add another 1/3 of the dry ingredients, and fold for an additional 15 times. You should have folded it 30 times by now. Finally, add the rest of the dry ingredients and fold for a final 15 times. This is the macaronage of the macaron baking process. AKA, the part where everyone messes up. Fold too much, and the macarons won’t have any feet. Fold too little, and they won’t have any feet at all. 45 times is the best amount I found for my macaron batter. The batter should be lava like, and be thick enough that it builds up on itself, but dissolves into the batter within 3 seconds.
- Add the macaron batter into a large piping bag and pipe out one inch circles on your cookie sheet. Rap the cookie sheet hard against a counter to release air bubbles. Let the sheet dry for 1/2 an hour until the macarons are not tacky anymore.
- Bake at 350 for 10 minutes, one cookie pan at a time. Halfway through baking, rotate the sheet.
- Let the macarons cool down completely before filling them with the Maple Buttercream.
Yields 2 cups
- 1/2 cup of unsalted butter, room temperature
- 1 cup of powdered sugar
- 5 tablespoons of pure maple syrup
- In a bowl, add the butter and whip it for 5 minutes until it is light and fluffy. You can do this with by hand with a whisk, or with a stand mixer or hand mixer.
- Add the confectioner’s sugar and maple syrup and beat them together until the mixture is smooth, about 3 minutes.
- Using a small spatula or a knife, spread a knob of the buttercream and sandwich between 2 macarons
Look at their feet! And the smooth shell… I’m in love….
Before eating though, these need to age for about 24 hours before they reach that perfect texture. The shell will crisp up, and the insides will mingle and soften with the maple flavoring
I hope you guys are having a wonderful October.
What are you guys planning to bake this fall?