Pumpkin Spice Macarons

I've been making French Macarons for a couple years now and what peeked my interest about these little delicacies (besides their deliciousness) was how "difficult" it was said to make them. That presented me with a challenge and I had to conquer it. And I think I've been pretty successful in doing so. Below is a perfect macaron that goes hand-in-hand with the most wonderful season of the year: fall. Enjoy :)

With A Lil' Twist's Perfect Pumpkin Spice Macarons

Prep Time: 45 minutes / Bake Time: 10-15 minutes / Makes: 12-16 Macarons

Ingredients:

Macaron

• 1 Cup Almond Flour
• 1 2/3 Cup Powdered Sugar
• 1 Tsp Pumpkin Spice (I use McCormicks) 
• 3 Egg Whites
• 1/4 Cup Granulated Sugar
• 1/2 Tsp Salt
• Orange Food Dye

Cream Cheese Frosting

• 6 Ounces Softened Cream Cheese (about 3/4 of package)
• 1/2 Stick Unsalted Butter, Softened
• 1/2 Tsp of Vanilla Extract
• 2 Cups Powdered Sugar, Sifted

Directions:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

First, whisk together the almond flour, powdered sugar and pumpkin spice in a bowl and then sift it in a second bowl, pushing as much through with a spoon. Discard any remaining almond pieces. Place back in the first bowl and sift again in the second bowl. Discard any remaining almond pieces.

Set mixture aside. Crack the egg whites in a separate bowl and pour into the bowl of an electric mixer.

Add salt and use whisk attachment.

Whisk on medium-high until the egg whites begin to foam. Then gradually add the granulated sugar and mix on high for approximately 10 minutes and the egg whites form stiff peaks. During this time, add orange food coloring (add until a bright orange because the color fades a bit while in the oven).

Once the meringue is done take your almond/sugar mixture pour it into the meringue a few tablespoons at a time. Gently fold in mixture with a rubber spatula (make sure you don't overmix so that all the air from the meringue gets out). Do this until the almond/sugar mixture is incorporated and the combined mixture shows little of the almond "bumps." (Note: if you under mix it, the macarons will not bake correctly, if you over mix it the macarons will not form their "feet"). Once done, place mixture into a piping bag with a 1/2 inch tip.

Pipe one inch (I made two inch macarons, so either work) circles on the baking sheet. Bang baking sheet on counter to let out any air bubbles. Let sit for 30-45 minutes.

After 30-45 minutes have passed. Place in oven and insert a wooden spoon so the oven will not close all the way. Bake for 10-15 minutes until the macarons are firm and not browned (my macarons were done after 13 minutes in my oven). 

You know you have successfully made macarons when your cookies form "feet."

Let those cool and start on the frosting filler.

Frosting:

Sift the powdered sugar into a bowl. Place butter and cream cheese in a electric mixture with the paddle attachment and mix on high until well combined. Slowly add sugar until well combined. Add vanilla. Place frosting into a piping bag with a 1/4 inch tip.

Assembling the macarons:

Simply pipe the frosting on the macaron and put it together. Repeat. Done and done. See it wasn't so hard!

Hope you enjoy these!!

Love,

Nicole