Pumpkin pie macarons
This month’s Mactweets theme is one of Seasons and Holidays and I am fortunate that during the last class I taught at Le Dolci, I came up with this happy accident of a macaron – pumpkin pie flavoured 🙂 They were such a hit that I will be making them again for the seasonal classes in December and my staffroom declared them my “best yet” (though my colleagues say that every time LOL!)
It’s simply a macaron shell flavoured with pumpkin pie spices and coloured with a little food colouring powder – so no actual pumpkins were harmed in the making of these macarons. But boy, do they taste like pumpkin pie 🙂
- 4 ounces (115g) almond flour (store bought and sifted before you weigh or home ground in a spice grinder and sifted before you weigh)
- 8 ounces (230g) powdered sugar
- 5 ounces (144g) egg whites, separated, covered in plastic wrap and left at room temperature for a few hours)
- 2½ ounce (72g) caster or regular granulated sugar
- 2 teaspoons pumpkin pie spice (see below)
- Pre-heat oven to 320˚F.
- Line two baking trays with parchment paper.
- Prepare a 14” piping bag with a plain tip (I use Ateco 803), twist the bag at the tip end and place inside a glass to facilitate filling the bag.
- Combine almond flour and powdered sugar in a food processor, pulsing about 10 times for a few seconds, until all ingredients thoroughly incorporated.
- Sift dry ingredients twice using a fine sieve and pressing the mixture through with your hands and set aside.
- Using a stand mixer, beat the egg whites and sugar at a low speed for 3 minutes, medium speed for 3 minutes and a high speed for 3 minutes. The egg whites will be a large mass at this point; don’t worry!
- Add the colouring powder and mix for one minute at the highest speed.
- Add the dry ingredients to the egg whites. You can do this all at once – don’t be shy!
- Fold the mixture, at the same time pressing it against the sides of the bowl to deflate the mixture. Fold this mixture about 40 times (counting single strokes), stopping every couple of strokes after 25 to check the consistency. It should be lava-like, flowing in ribbons off the spatula.
- Transfer the mixture to the piping bag, sealing the open end with a twist and holding firmly with the hand that will not be actively piping.
- Pipe four tiny dots of mixture under the corners of the parchment paper to make sure it stays put.
- Pipe your macarons, holding the piping tip at an angle to the baking sheet, about 3cm in diameter (they will spread during cooking), and quickly removing the tip when you have finished piping, making a shape like a comma.
- Place the tray of macarons on an empty baking tray and bake for 12 minutes at 320˚F, turning the tray from back to front halfway through.
- Remove from oven and let the tray sit for a few minutes.
- Remove the parchment from the tray and allow to sit a few minutes longer, then remove macaron shells to a cooling rack.
- Pair up like shells to facilitate the filling process.
- Once completely cool (this can be the next day even), fill with ganache or cream filling of your choice.
- Best enjoyed 24 hours after filling.
For the pumpkin pie spice, I followed this recipe from Baking Addiction – so simple!