Pumpkin Macarons
Serves: 32
 
Ingredients
  • 4 large egg whites, room temperature
  • 1⁄2 cup granulated sugar
  • 2 drops orange gel food coloring (optional)
  • 1 2⁄3 cups confectioners’ sugar
  • 1 1⁄3 cups blanched almond flour
  • 1⁄2 teaspoon pumpkin pie spice
  • Pumpkin Jam (recipe follows)
  • Spiced Buttercream (recipe follows)
Instructions
  1. Line several baking sheets with parchment paper. Using a pencil, draw 64 (1 1⁄2-inch) circles 2 inches apart on parchment paper; turn parchment paper over.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until egg whites are foamy and whisk begins leaving visible trails in egg whites. Gradually beat in granulated sugar, increasing mixer speed to high, and beat until stiff peaks form. Beat in food coloring, if using. (Do not overbeat, or egg whites may dry out.)
  3. In a medium bowl, sift together confectioners’ sugar, almond flour, and pie spice. Using a rubber spatula, fold confectioners’ sugar mixture into egg white mixture. (Batter will look very thick at first, but it will get thinner as you fold. Fold until you can lift the batter and draw a figure 8 with spatula.)
  4. Transfer batter to a large piping bag fitted with a large round tip (Wilton #12). Holding piping tip perpendicular to prepared baking sheet, pipe batter into drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 3 to 4 times to release air bubbles. Let stand at room temperature until a skin develops, approximately 30 minutes. (Macarons should feel dry to the touch and not stick to finger; on a humid day, it might take 1 hour or more.)
  5. Preheat oven to 300°.
  6. Bake, one batch at a time, for 18 to 20 minutes, rotating baking sheet halfway through baking. Let cool on baking sheet for 10 minutes. Remove from baking sheet, and let cool completely on a wire rack. (If bottoms are slightly sticky, let cool on baking sheet for 10 to 15 minutes more. If bottoms appear overbaked, immediately remove from baking sheet to let cool completely on a wire rack.)
  7. Spoon Spiced Buttercream into a piping bag fitted with a small star tip (Wilton #32). Pipe a circle around edge of flat side of 32 macarons. Place Pumpkin Jam in a piping bag fitted with a medium round tip (Wilton #10). Pipe jam to fill buttercream circles. Top each with remaining macarons, flat side down. Serve immediately, or place in an airtight container and refrigerate for up to days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pumpkin-macarons/