I only started baking macarons this year. I confess I was a bit late on the trend of eating and baking macarons. I felt I needed to master basic things such as pie crust and pâte à choux first before tackling macarons. If you’ve been following my baking journey, you’ll know I’m a self taught baker. No grandma or mum with old traditional baking recipes passed down. Kimchi, jigae, marinated meats and other korean scrummy dishes yes. So my food memories are a bit different from those caucasian friends around me. They involved spices and smells that that could awaken any hibernating bear in the dead of winter and have them running for cover.
And so I write this whilst cupping my temples in embarrassment. But the very first macaron I ate was last year fall at a little macaron boutique not far from home. I was in a rush and decided to bring macarons for a dinner party rather than wine. I remember thinking to myself as I had done for many years,”Bet they’re just pretty but taste awful”.
I was so pleasantly wrong. They’re made with almond meal as a base and laced with sugar and egg whites. Of course they’re not awful. They’re delicate, delectable, exquisite and the flavour possibilities are infinite. These pumpkin spice macarons are my autumn macarons as you cannot get more autumnal than pumpkin spice. In fact, I will make an effort to do a macaron flavour every season.
- 2 Cups or 250 grams powdered sugar
- 2 cups or 200 grams almond flour/meal
- 1 table spoon pumpkin pie spice
- 4 egg whites or 120 grams room temperature egg whites loosely whisked to loosen up
- ¼ cup or 50 grams super fine white sugar
- For the Buttercream
- ½ cup or 1 stick or 110 grams unsalted Butter (softened)
- ½ cup Pureed pure pumpkin (from can)
- 2¼ cups or 315 grams Powdered Sugar
- 1 teaspoon Vanilla
- 1 tablespoon pumpkin pie spice
- 1 drop peach or orange food colouring (Optional- to enhance orange hue)
- FOR THE COOKIE:
- Arrange oven racks so theres one on the upper third and one on the lower third. Preheat oven to 325 degreesF.
- Take parchment paper and cut out to fit your baking trays.
- With pencil, draw out small 1 inch circles about 40 circles ( I used my Nespresso pod to draw circles ) spacing them about an inch apart. Than place with pencil side down on 2 baking trays and set aside
- In a large bowl, sift and whisk together the almond meal and powdered sugar and pumpkin pie spice and set aside
- In a clean dry bowl, or stand mixer, beat the egg whites with whisk attachment on medium speed until white and foamy...
- Add the super fine sugar and continue beating on medium and gradually work up to medium high until you have firm peaks
- Fold in the egg white meringue into the almond mixture in two parts.
- When folding, try not to exceed 20-25 folds each time
- Fill a pastry bag with a ¼ inch tip or just snip a corner of a ziplock bag and fill with batter.
- Pipe a little on the corners of the parchment paper underneath so that the sheets are secured and don't move around
- Carefully pipe the batter onto the baking sheets so they fill the circles.
- Bang the trays about 6 times each so the air bubbles get released
- Let the macarons now rest at room temperature for about 15 minutes or until a dry skin is formed over the cookies
- Bake for 16 minutes rotating once about halfway through. Make sure the "feet" which are the bubbles have formed before rotating
- Transfer to wire rack to finish cooling
- FOR THE BUTTERCREAM:
- In a stand mixer with paddle attachment, beat the butter until somewhat pale and fluffy.
- Add the pumpkin puree and beat till well incorporated
- On slow speed, add the powdered sugar and pumpkin pie spice
- Stir in the vanilla
- Once the cookies have cooled down, Match the cookies together by size...then pipe the buttercream and place on tray.
- Refrigerate for at least half hour for buttercream to somewhat harden.