Pumpkin Spice Macarons
Serves: 30-40 cookies
 
Ingredients
  • 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)
Instructions
  1. FOR THE COOKIE:
  2. Arrange oven racks so theres one on the upper third and one on the lower third. Preheat oven to 325 degreesF.
  3. Take parchment paper and cut out to fit your baking trays.
  4. 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
  5. In a large bowl, sift and whisk together the almond meal and powdered sugar and pumpkin pie spice and set aside
  6. In a clean dry bowl, or stand mixer, beat the egg whites with whisk attachment on medium speed until white and foamy...
  7. Add the super fine sugar and continue beating on medium and gradually work up to medium high until you have firm peaks
  8. Fold in the egg white meringue into the almond mixture in two parts.
  9. When folding, try not to exceed 20-25 folds each time
  10. Fill a pastry bag with a ΒΌ inch tip or just snip a corner of a ziplock bag and fill with batter.
  11. Pipe a little on the corners of the parchment paper underneath so that the sheets are secured and don't move around
  12. Carefully pipe the batter onto the baking sheets so they fill the circles.
  13. Bang the trays about 6 times each so the air bubbles get released
  14. Let the macarons now rest at room temperature for about 15 minutes or until a dry skin is formed over the cookies
  15. Bake for 16 minutes rotating once about halfway through. Make sure the "feet" which are the bubbles have formed before rotating
  16. Transfer to wire rack to finish cooling
  17. FOR THE BUTTERCREAM:
  18. In a stand mixer with paddle attachment, beat the butter until somewhat pale and fluffy.
  19. Add the pumpkin puree and beat till well incorporated
  20. On slow speed, add the powdered sugar and pumpkin pie spice
  21. Stir in the vanilla
  22. ASSEMBLING:
  23. Once the cookies have cooled down, Match the cookies together by size...then pipe the buttercream and place on tray.
  24. Refrigerate for at least half hour for buttercream to somewhat harden.
Recipe by STEMS & FORKS at https://www.stemsandforks.com/2017/10/pumpkin-spice-macarons/