Pumpkin spice macarons

Pumpkin coloured shells with a delicious spiced buttercream filling.
Perfect for your Hallowe’en celebrations!

Pumpkin spice macarons

Makes 30 filled macarons
Preparation: 20 minutes
Resting: 20 minutes
Baking: 2 x 18 minutes
Cooling: 30 minutes +
Filling: 10 minutes
Maturing: up to 24 hours

Ingredients

The shells

140g ground almonds
140g powdered (confectioner’s) sugar
100g egg white (from approx. 3 eggs), room temperature, divided 50/50
100g granulated (white) sugar
40g water
orange gel or powder food colouring (optional)

The filling

125g (1/2 cup plus 2 tsp) butter, room temperature
250g (2 cups unsifted) powdered (confectioner’s) sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions

The shells

Prepare 2 parchment lined baking sheets. They need to be big enough to hold 30 x 4cm / 1 1/2” diameter shells each.

Mix the ground almonds and powdered sugar together in a bowl, then grind in a food processor until you have an extra fine texture. You may need to do this in batches, depending on the size of your food processor.

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

Add 50g egg whites and mix thoroughly into the almond mixture. At this point, you can add food colouring, if desired – the quantity will depend on the brand and shade you want, but bear in mind that it will become significantly paler when you mix in the meringue. Set aside.

In another bowl, or the bowl of a stand mixer fitted with a balloon whisk attachment, scrupulously clean and free of any oil or egg yolk, beat the other 50g egg whites to stiff peaks.

Meanwhile, put the granulated sugar and water into a small heavy-based saucepan and heat on medium-low to 118°C / 244°F, without stirring.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl. You’ll get a bit of it hardening on the side of the bowl, but that’s okay – just leave it there.

Whisk at high speed until the mixture is cool, about 3 minutes. The mixture should increase in volume and become firm and shiny, and you should get a beak when you lift the whisk.

Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula until you have a homogeneous batter that runs from the spatula in a thick ribbon.

Transfer the mixture into a piping bag fitted with a 7 – 9mm / #10 – #12 plain round tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 4cm / 1 1/2”, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.

Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface. If you have any tips sticking up, press them gently down with a damp fingertip. Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms. If you gently touch it, it should be only just tacky.

Meanwhile, preheat oven to 150°C / 300°F / Gas Mark 2.

Bake the macarons in the centre of the oven for 18 minutes, one sheet at a time, turning the sheet half-way.

Remove from oven and remove the parchment from the tray with the shells still on it and place on a cooling rack for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.

If not filling straight away, store in an air-tight container at room temperature.

The filling

Using an electric mixer, beat the butter until light and fluffy, about 2 minutes.

Add spices and powdered sugar and mix on low speed until sugar is incorporated, then beat on high until smooth, another 2 to 3 minutes. Add a bit more powdered sugar or a few drops of milk to adjust consistency if necessary, but you want it quite thick for piping.

Pipe or spoon a generous blob of filling onto the flat side of half the shells, top with the remaining shells and press gently until the filling reaches the edges.

Store in an airtight container in the fridge to mature for 24 hours before eating, or at least overnight. Remove from fridge an hour before eating to allow the filling to soften.

This entry was posted in biscuit, cookie, dessert, macaron, sweet. Bookmark the permalink.

5 Responses to Pumpkin spice macarons

  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:
    jinxx♦xoxo

  2. Charmaine says:

    How apt for this season – love your photos! 🙂

  3. sushi says:

    hello,
    your macs are looking very good:) i’ve tried your recipe but my macs have hollows:(((( i baked them at 140 c with a fan forced oven. Do u have an idea why i have trouble with this recipe?

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