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Jan 24, 2018
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Recipe: Pumpkin Spice Macarons

October 25th 01:10pm, 2017

102517_baked

 

These macarons are adorable and full of pumpkin spice goodness. I added pumpkin pie spice to the shells, and the filling is a French yolk buttercream with pumpkin puree, espresso and, yes, even more pumpkin pie spice blended in. Sandwiched together, these macarons are crisp on the outside and soft and gooey on the inside. Kids can even join in the fun using edible ink markers to draw jack-o-lanterns on them. They’re perfect for your Halloween celebration or any fall festivities.

 

Pumpkin Spice Macarons
15 to 20 macarons

For best results, weigh the ingredients.

100 g. egg whites
35 g. granulated sugar
200 g. powdered sugar
120 g. almond flour
½ Tbsp. pumpkin pie spice
Orange food coloring gel
Green food coloring gel
Pumpkin Spice Filling (recipe follows)
Black edible ink marker (optional)*

• Line 2 baking sheets with a silicone baking mat or parchment paper.
• In the bowl of a stand mixer, beat the egg whites and granulated sugar on high speed until stiff. The mixture should not move when the bowl is turned upside down.
• Sift the powdered sugar, almond flour and pumpkin pie spice into a mixing bowl. Using a spatula, gently fold the dry ingredients into the whipped egg whites. Reserve ¼ cup batter and set aside.
• In the large bowl, add the orange food coloring and mix until the desired hue is reached. Using another clean spatula, add the green food coloring to the reserved batter and mix until the desired hue is reached.
• Add the orange batter to a pastry bag fitted with a round tip. Hold the bag perpendicular to a baking sheet and pipe 1½-inch circles about 1½ inches apart. The batter will spread slightly. When the sheet is full, rap the baking sheets on the counter a few times to settle the batter and remove any air bubbles.
• Add the green batter to piping bag fitted with a small round tip and pipe little mounds at the top each orange circle to mimic a stem.
• Let the cookies rest at least 15 to 30 minutes or up to 2 hours, until the tops are dry to the touch.
• Move the racks to the center of the oven and preheat to 285 degrees.
• Bake 8 minutes, leaving the oven slightly ajar to let air escape (use a wooden spoon to prop the door open, if needed). Rotate the cookies and bake another 8 minutes.
• Let cool completely by carefully lifting the silicone mats or parchment paper from the baking sheets and resting them on the counter or a cooling rack. Remove the cooled cookies and pair them according to size.
• Use the edible ink marker to carefully draw jack-o-lantern faces on the macarons, if desired.
• Assemble the macarons by using a spoon to gently add filling into the center of 1 shell. Top with its partner, then gently push down and twist to spread the filling out. The macarons are best served after 12 hours so the flavors have time to meld. Store refrigerated up to 1 week or frozen 2 to 3 months in an airtight container.

 

Pumpkin Spice Macaron Filling

3 egg yolks
¼ cup water
½ cup sugar
¾ cup (1½ sticks) butter
¼ cup pumpkin puree
2 Tbsp. espresso
1 tsp. pumpkin pie spice

• In a mixing bowl, beat the egg yolks. Set aside.
• In a medium saucepan, bring the sugar and water to 238 degrees over medium heat (use a candy thermometer).
• Slowly add the hot syrup to the egg yolks, whisking briskly, until combined. Whisk until the yolk mixture has cooled.
• Use a hand mixer on medium-high speed to beat in the butter, then the pumpkin puree, then the espresso and pumpkin pie spice. The filling should be loose enough to spread, but not watery. Refrigerate to thicken, if needed.

* Edible ink markers are available online or at Michaels in Brentwood.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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By Amrita Song

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