Pumpkin Pie Macarons

Oh how I love French Macarons!  I've always wondered why these delicious delicacies were so expensive - and it wasn't until recently I finally learned that is because they are so flippin' hard to make!  Although the ingredients* may seem simple, it's the sifting and the egg beating and the piping that make this cookie the perfect masterpiece that it is.(*Sidebar: ever since watching Real Housewives of New Jersey, I have Theresa-isms stuck in my head and I almost spelled ingredients as "ingredientses." Ah! I can't help myself but it's so much fun to talk like her!)

I have learned the hard way that like a meringue, one should never attempt a macaron on a humid day.  And since my tiny apartment traps in a ton of humidity, I like to make macarons during the cooler months. Playing with my obsession of anything pumpkin I came up with a recipe that I think fits in perfectly with this time of year...

PUMPKIN PIE MACARONS (adapted from Marthat Stewart)

Ingredients-ses

For The Macarons

• 1 cup confectioners' sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 1/4 cup superfine sugar
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• a dash of ground cloves

For The Filling

• 3/4 cup pumpkin puree
• 1/2 cup cream cheese
• 4 cups of powdered sugar
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• a dash of ground cloves

Directions

1. Pulse confectioners' sugar, cinnamon, nutmeg, cloves and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets (I find silicone mats work the best) dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 1 hour. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Note: Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

 

 

Comments

[Miranda @ HowdyStranger]

These look delish! Thanks for Sharing =)