Description
Delightful fusion of French pastry and fall flavors perfect for autumn celebrations.
Ingredients
- 1 1/4 cups powdered sugar
- 4 ounces fine almond flour
- 1 1/2 teaspoons pumpkin pie spice
- 3 egg whites, room temperature
- Pinch of salt
- 1/4 cup white sugar
- 3-4 drops orange gel food color
- 1 cup butter, room temperature
- 4 cups powdered sugar (for filling)
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 6 teaspoons milk or heavy cream
Instructions
- In a large bowl, whisk together the powdered sugar, almond flour, and pumpkin pie spice until no lumps remain.
- In the bowl of an electric mixer, combine the room temperature egg whites and a pinch of salt.
- Whip the egg whites until they are white and foamy.
- Gradually add in the granulated sugar, then increase the speed to high. Continue whipping for about 15 minutes until stiff peaks form.
- Add in 4-5 drops of orange gel food color, mixing just until combined.
- Using a rubber spatula, gently fold the almond flour and powdered sugar mixture into the whipped egg whites. Be careful not to deflate the batter.
- The batter is ready when it “melts” smoothly when drizzled on top of itself.
- Line a baking sheet with parchment paper or use a macaron baking mat.
- Fill a piping bag with the batter, snipping the end to create a small opening.
- Pipe 1-inch circles onto the baking sheet, leaving about an inch of space between each macaron.
- Tap the baking sheet on the counter to remove any air bubbles.
- Allow the macarons to sit at room temperature for 1 hour before baking.
- Preheat your oven to 325°F.
- Bake for about 15 minutes, or until the macarons appear matte and dry to the touch. To test, gently lift one macaron from the baking sheet. If it tears apart, bake for an additional 3-5 minutes.
- Remove from the oven and let the macarons cool completely on the baking sheet.
- For the filling, in a mixing bowl, add the room temperature butter and beat until smooth.
- Gradually mix in the powdered sugar until combined and smooth.
- Whip in the vanilla bean paste or vanilla extract.
- If needed, add milk or heavy cream to thin out the filling.
- Pipe the filling onto the flat surfaces of half of the macarons.
- Sandwich the macaron tops on the filled bottoms.
- For the best flavor, store the macarons in an airtight container in the refrigerator.
Notes
Precision is crucial; age the egg whites for improved texture and ensure all ingredients are sifted.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French