Pumpkin Spice Macarons
I'll just start out that these were delicious. They may have not been super pretty but they were delicious! And Yes... Skyler approved of these as well so they get that Sky Stamp of approval!
My friend from church told me that she uses a little cheat sheet with drawn circles on parchment paper under another sheet of parchment paper that is used so she can make perfectly circle macarons. Her macarons are gorgeous. This is my 3rd attempt at macarons so I say these are okay..
Obviously not gorgeous but they did turn out delicious and I only had to impress the family so it worked!
I have used this recipe in other variations and it is a reliable recipe as long as you remember to whip the crap out of your egg whites. I'm talking STIFF PEAKS. My last blog post on Lavender macarons I had several people tell me their cookies turned into a runny mess. Your egg whites must be thick like whip cream consistency. Use a kitchen aid, hand mixer whatever you have that isn't your own hand or you will be sitting there forever.
Pumpkin Spice Macarons
- 275 g. ground almonds (almond flour)
- 250 g. confectioners' sugar
- 6 egg whites + half egg white (separated as indicated in instructions)
- 210 g. caster sugar
- a few drops food coloring or food coloring gel
- 1 tsp pumpkin pie spice
- 8 ounce cream cheese
- 1/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp clove
- Parchment Paper
- Baking Sheets
Piping bag fitted with 1/2 inch round tip (you can also use a Ziploc bag with the corner cut off.)
Sift almond flour & confectioners’ sugar together in a bowl to remove any lumps, set aside. In a clean, dry bowl, whisk the 6 egg whites to a foam (or soft peak stage). Once they are foamy, add a third of the granulated sugar, whip for another minute until sugar is dissolved; add another third of the sugar, whip for another minute; finally add the remainder of the sugar and whip for one more minute. Using a rubber spatula, gently fold the sifted mixture of almond flour & confectioners’ sugar into the egg whites. Add a few drops of food coloring as desired; keep in mind that the color fades a bit while baking. In a separate small bowl, whisk the remaining ½ egg white until frothy; then add to the final mixture, folding gently to slightly loosen the batter.
Transfer the mixture to the piping bag fitted with the round tip. On a baking sheet lined with parchment paper, pipe macaron rounds 1 ¼-1 ½ inches. Lightly tap the sheets so the macarons spread fully.
Preheat oven to 300° Fahrenheit. Allow the macarons to sit uncovered until they form a thin shell on the outside (so you can lightly touch the macarons without the batter sticking to your fingers). This will take anywhere from 10 minutes up to an hour on very humid days. Bake for 15-17 minutes until they form a slight crust.
Allow to cool completely on baking sheet. Remove carefully & sandwich your favorite jam, frosting, or filling between two cookies—a little filling goes a long way. These should be stored covered in the refrigerator. If you can practice enough self-control, wait to eat these until they’ve spent the night in the fridge. I don’t know what it is, but something magical happens to these bad boys overnight & they taste twice as good the next day!