Home RecipesDesserts Still Life with Pumpkin Spice Macarons

Still Life with Pumpkin Spice Macarons

by elyn_ryn

Pumpkin spice macarons are a sweet way to start fall before all the heavy eating begins with the holiday season. Often considered intimidating to make, macarons are actually fairly easy to bake.  The key to macaron success is to measure exactly and follow all the instructions. Macarons are best eaten one or two at a time because they are rich! One of the main ingredients in them is almond flour (or meal), which is finely ground almonds. They freeze well so you can freeze them and eat them over the course of the season.  Frozen macarons are interesting because they are still chewy and many people ask to eat them in the frozen state! Click here to jump ahead to the recipe.

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Pumpkin Spice Macarons
Votes: 2
Rating: 5
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Rate this recipe!
Prep Time 1 hour
Cook Time 15-20 minutes
Passive Time 1 hours
Servings
Ingredients
Ingredients for Cookies
Ingredients for Buttercream
Prep Time 1 hour
Cook Time 15-20 minutes
Passive Time 1 hours
Servings
Ingredients
Ingredients for Cookies
Ingredients for Buttercream
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Directions for Cookies
  1. In a medium bowl, sift together almond flour, pumpkin pie spice, and powdered sugar, discarding any almond pieces that will not sift. Set sifted ingredients aside.
  2. In a large mixing bowl with the mixer’s whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Add granulated sugar one tablespoon at a time while beating. Then increase the speed to medium high and beat until stiff peaks form. To check for stiff peaks, detach and turn the whisk upside down. Stiff peaks stand up straight up without collapsing.
  3. Add vanilla extract, salt, and a squeeze of orange food coloring. Beat on medium speed for one more minute until orange.
  4. Add the almond flour/sugar mixture to the whipped egg whites. Gently fold the mixture until the batter is smooth. Do not overmix. Test to see if the batter is ready by picking up a dollop of batter on the spatula and dropping it back into the bowl. The dropped batter should take a few seconds to flatten back into the bowl batter. If not, fold again, test, and repeat. You do not want a runny batter, but instead, a thick batter that still has inflation from the stiff egg whites. It takes a little while to fold the batter and your arm will be tired before the batter is ready.
  5. Transfer the batter into a pastry bag with a large round tip. Place the macaron mat on a baking sheet.
  6. Pipe the batter onto the macaron mat, taking care to keep the batter in the raised circles. Clean off any batter the runs outside the circles. See the recipe notes for making macarons without a mat.
  7. Tap the baking sheets firmly on the counter a few times to remove any air bubbles.
  8. Let the macarons dry out 60 minutes to form a skin on top. Test by touching. If no batter sticks to your finger, they are ready. If not, let them sit a little longer and test again.
  9. Preheat the oven to 300°F. Bake the macarons for 15-20 minutes on the middle rack. Keep a check and do not let them brown or they will lose their color and overcook. They are done if they feel hard and you can detach one easily.
  10. Cool completely. Then carefully remove cookies from the mat. They break easily so pull the mat away from cookie.
Directions for Buttercream
  1. In a mixing bowl with the whisk attachment, beat the butter until fluffy.
  2. Add powdered sugar, milk, pumpkin spice, salt, vanilla extract, and a squeeze of orange gel food coloring, and beat until well combined. Frosting should be thin enough to pipe with a piping bag. If too stiff, add a little more milk to thin.
  3. Place frosting in a piping bag and pipe (or spread frosting with a knife) on half of the cookies and then top with an unfrosted cookie to make a sandwich cookie. Macarons have a short shelf life and should be eaten within a few days or frozen for up to 6 months in an airtight container.
Recipe Notes

If you don't have a macaron mat, you can use parchment paper, a drinking glass or other small round object you can trace around, and a pencil to make a mat.  First, to ensure consistent circle size, use a small glass and draw around it on parchment paper to make circles 1/2 inch apart.  Fill the paper with circles and then turn the paper over so the pencil markings are on the underside of the paper and don’t touch your cookies. (You will be able to see through the paper.) Place the paper on the baking sheet.  Next, pipe batter into the circles.  Macarons are best when they are about 1/2 inch to 1 inch in diameter.

The number of macarons this recipe makes will depend on the size of the macarons you make.

 

 

 

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