I’ve been wanting to bake more and more lately. I think it happens when the weather turns cool–It’s a nice way to warm up the house. I went shopping for blog supplies and mentioned to the bambino that I was planning to make some macarons. I asked if there was a flavor I should make, and he suggested pumpkin. I thought pumpkin pie spice would be good in the buttercream, so I made these Pumpkin Spice Macarons.
These might possibly be the best macarons I’ve made yet. The shells actually turned out fairly well, in spite of using silicon baking mats (I’m out of parchment paper at the moment), although on the larger ones, the feet aren’t as good as they should be. But the pumpkin spice buttercream? To. Die. For.
I posted about it the night I made it on Instagram, and how I wanted to put it on everything, it’s that good. And it really is!
I broke my own rule here about waiting until October to start posting everything pumpkin. I couldn’t help it! But now that the seal’s been broken….I may just join the ranks of all the other bloggers and pumpkin everything. We’ll see, though.
If you’re going to make these, I highly suggest getting a kitchen scale and weighing out your ingredients. When baking, you should weigh your ingredients anyway–Macarons are currently the only instance where I do so, but it’s more because they’re so finicky as it is. The more help you can give yourself, the better!
Pumpkin Spice Macarons
For the Macarons:
142g almond flour
234g powdered sugar
4 large egg whites, room temperature
orange food coloring
For the Buttercream:
1/4 C unsalted butter
2 C powdered sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla
2 oz. heavy cream
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
Whisk together the almond flour and powdered sugar. Sift, removing any solid or large pieces that are left.
Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds to combine, then beat on medium speed for 2 minutes. Increase to medium-high speed, and beat 2 more minutes. Increase to high speed, and beat 2 minutes. At this point, the meringue should hold stiff, glossy peaks. Add about 1/8 tsp. of gel food coloring, then whip on high for 30 seconds to combine.
Add the almond flour mixture all at once, and begin folding into the meringue, allowing it to deflate. Continue folding until the batter flows like lava. To test, drop a spoonful of batter back into the bowl. If it sinks back into itself within about 10 seconds, it's ready.
Pour the batter into a piping bag fitted with a round tip. Pipe circles onto the baking sheets (approximately 1-inch). Drop the baking sheets back on the counter to eliminate any air bubbles. Allow the shells to sit uncovered for 30 minutes.
Bake the sheets one at a time for 13-15 minutes, rotating the sheets halfway through the baking time. To see if the shells are done, try to peel one off the baking sheet. If it releases easily, they are done. If not, bake for 2-3 more minutes, and try again. Cool the shells completely on a wire rack.
To make the filling, beat the butter on medium speed until lightened, about 2 minutes. Slowly add half the powdered sugar, scraping the bowl as necessary. Add the vanilla, pumpkin pie spice, and half of the cream. Mix well, then add the remaining powdered sugar. If the frosting is too thick, add the remaining cream, then beat on high speed for 2 minutes. Spread or pipe on the flat sides of half of the macaron shells, and top with the other half of the shells. Place in an airtight container, and refrigerate for 24 hours. Bring to room temperature before serving.