Here we go, post 2 of 4 of pumpkin mania. I decided to make pumpkin macarons for the same birthday party. These were a bit different from the ones I normally make. My mom sent me this recipe on pumpkin macs where they added spices added to the shells. The recipe can be found here from Oh Sweet Day. Since I could never stray from the instruction of Pierre Herme, I added the spices to my normal shell ingredients.
As for the filling, the post just had pumpkin puree and cream cheese blended together. I don’t know about you, but I need my filling to be a little bit sweeter. So I found a buttercream frosting from Wine and Glue. The only thing I really changed here was I added 1/2 cup of butter rather than their 4TBS.
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground all-spice
- orange food coloring
- 110 grams eggs whites
- 300 grams almond flour
- 300 grams confectionary sugar
- 300 grams caster sugar (superfine)
- 75 grams water
- 110 grams egg whites
- 8 TBS unsalted butter, room temp
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 cups powdered sugar
A week before you are ready to make them, measure two sets of egg whites. Cover the eggs whites with plastic wrap, poke some holes and place in the fridge.
Sift together the almond flour and sugar into a big bowl. Add the cinnamon, turmeric, all spice, food coloring, and egg whites. Set aside. Place the other set of egg whites in a standard mixer with the whisk attachment. (Make sure it is nearby your stove for this next step). In a small saucepan, add the caster sugar and water. Have a brush in cold water nearby to brush the sides of the saucepan so the sugar doesn’t burn. Have the sugar’s temp rise to 115 degree Celsius. At this point turn the mixer on high so the egg whites start to expand. Let the sugar’s temp rise to about 118 and remove from the stove and place the hot sugar into the mixer while it is still going. Keep mixing the egg whites until soft peaks form.
Let the meringue cool to about 50 degrees C. Fold the egg whites into the almond flour mixture until well incorporated and the batter. Place the batter in a pipping bag and pipe circles onto baking sheets with silpats or parchment paper to cover. Let the shells sit for 3o minutes. Heat oven to 355F. The shells cook for about 12-14 minutes depending on your oven and you need to crack open the oven door to let out moisture at the 8th and 10th minute. You will see “feet” starting to form. After a while you will be able to gauge how long the shells need to be in the oven. Once out of the oven, remove the silpat or paper from the baking sheet immediately onto cooling racks to prevent the shells from cooking any longer.
For the buttercream, place the butter in a standard mixer with the whisk attachment. Cream the butter on high until it has expanded and fluffy. Add the puree, cinnamon, nutmeg, and vanilla. Mix until well incorporated. Add the powdered sugar, 1 cup at a time until you have the desired consistency. Put frosting in a pipping bag and fill the shells. If you are not planning on serving right away, place the macarons in the fridge.