Description
Delicate French macarons infused with the comforting flavors of pumpkin pie for an elegant autumn dessert.
Ingredients
- 106 grams almond meal
- 106 grams powdered sugar
- 41 grams egg whites
- 45 grams egg whites (separated)
- 115 grams granulated sugar
- 79 grams water
- A dash of cream of tartar or lemon juice
- Orange and brown powdered or gel food coloring
- 1 cup all-purpose flour
- 1/4 cup coconut oil
- 1/4 tsp salt
- 4 tbsp ice-cold water
- 1/2 cup organic shortening or vegan butter
- 3/4 cup + 2 tbsp confectioners’ sugar
- Seeds from 1/4 vanilla bean
- A pinch of salt
- A dash of non-dairy milk
- 1 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla
- Granulated sugar and cinnamon for dusting (optional)
Instructions
- Clean the mixing bowl and whisk with vinegar.
- Measure ingredients and prep a piping bag with a round tip.
- Line baking sheets with silicone mats or parchment paper.
- Combine almond meal and powdered sugar, sift to remove lumps.
- Add 41 grams egg whites to the center of the dry mixture and fold gently.
- Add food coloring until fully incorporated.
- In a saucepan, combine granulated sugar and water; heat until 200°F.
- Whisk 45 grams egg whites with cream of tartar until soft peaks form.
- When syrup reaches 248°F, pour into meringue and mix until glossy.
- Gently fold meringue into the almond mixture in three additions.
- Transfer batter to piping bag and pipe 1.5-inch rounds on baking sheets.
- Let macarons rest for 20-30 minutes, then tap trays to release air.
- Preheat oven to 300°F and bake for 12-14 minutes; cool completely.
- Combine flour and salt, cut in coconut oil, add ice-cold water to form dough.
- Roll out dough, cut into shapes, and bake until golden.
- Assemble by piping filling onto shells and adding the top shell.
- Finish with a swirl of frosting and a dusting of spice.
Notes
Make sure all equipment is dry and clean to achieve perfect meringue. Utilize accurate measurements for the best results.