When I say that I love pumpkin, I mean it! There are likely to be several more pumpkin recipes on the way, but for now, I'm posting the recipe for these delicious Pumpkin Spice Macarons. I was surprised how pumpkin-y these tasted, given that they don't have any actual pumpkin (only pumpkin pie spice) but they are completely Fall worthy.
UPDATE 11/01/2013: Check out the pumpkin spice French macarons on my new blog, Sprinkle Liberally.
Macaron cookie shells (makes approximately 46 shells, depending on size)
1 cup plus 2 tbsp almond meal
1 ½ cups confectioner’s sugar
1 scant tablespoon pumpkin pie spice
3 egg whites (aged 24 hours at room temperature)
Pinch of cream of tartar
¼ cup plus 2 tbsp caster sugar (also called “baker’s sugar”)
Orange gel food coloring
Sift almond meal and confectioner’s sugar together two times in a large bowl. Sift in pumpkin pie spice. Set aside dry ingredients.
Using a stand mixer, whisk egg whites on medium-low setting. Once foamy, add pinch of cream of tartar. When egg whites have soft peaks, slowly add in castor sugar. Increase mixer speed slightly and add gel food coloring. Continue whisking until whites form stiff peaks. Using an off-set rubber spatula, gently fold almond flour/confectioner’s sugar mixture into egg whites until no more lumps remain and mixture ribbons off the top of the spatula.
Place mixture in pastry bag and pipe into circles onto parchment paper lined baking sheets. Bake at 275 degrees for about 15 minutes. Rotate cookies 10 minutes into baking time.
Vanilla Bean Swiss Meringue Buttercream:
2 egg whites
1/2 cup granulated sugar
1 1/2 sticks butter
1/2 tbsp vanilla bean paste
Once macarons have fully cooled, pipe a dollop of buttercream onto the center of one shell and gently press the other shell on top.