Pumpkin Pie Macarons:
14 ingredients
1 steps
Ingredients
- Macaron Shells
- 4 ounces ground almond meal
- 7 ounces powdered sugar
- 2 teaspoons pumpkin pie spice (*BELOW for recipe: mix of cinnamon, cloves, and ginger)
- 4 ounces egg whites, aged overnight
- 3.5 ounces granulated sugar
- red and yellow gel food coloring
- Pumpkin Pie Filling:
- 6 tablespoons granulated sugar
- 1.5-2 teaspoons pumpkin pie spice
- 1 large egg
- 3/4 cup organic pumpkin puree (homemade is great!)
- 1/2 cup organic unsweetened coconut milk
- pinch of salt
Directions
-
1["*Homemade Pumpkin Pie Spice: 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground clove, 1/2 tsp ground nutmeg", "SHELLS: In a food processor, blitz the first three ingredients. Sift into a bowl breaking up any large clumps or pieces. Discard any larger bits (about a teaspoon-1 tablespoon).", "Place aged egg whites in a clean bowl. Using a standing mixer or hand mixer, whisk at medium speed until foamy. Add all the sugar (TIP: YES YOU CAN ADD ALL THE SUGAR AT ONCE) and continue to beat until glossy stick peaks form. Add the red and yellow gel food coloring about halfway in (1:3 ratio to get a hue of orange; adjust as needed. Color will slightly fade when baked). You know they're done when peaks are stiff on the beater and you can hold the bowl upside down*.", "Pour half the almond-meal mixture into the egg whites. Fold into the egg whites gently. Add the food coloring, if using and at about 20 turns add the rest of the almond-meal mixture and continue folding for an additional 20 turns. Total of about 40-45 folds. **DO NOT OVER FOLD** The batter should look like molten lava and gently start to slide away.", "Silpats work extremely well for macarons but parchment paper will also work. Add a dot of batter on all 4 corners of the parchment paper so it does not move when piping. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). Pipe ~1\" sized (3 cm) mounds of batter onto baking sheets 1\"" apart. They will slightly spread.""
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