It is a Halloween month again! People are craving for trick-or-treating goodies, even myself. It maybe the scariest month of the year because of their scary faces and costumes but it will be fun. I just miss those childhood days when I had my trick-or-treating to our neighbor’s houses and it was great and fun together with my friends, who also cooperate during those times.
Pumpkin is my favorite food during Halloween months. Whenever we have some gathering with my family and friends, Pumpkin foods are always involved and served.
In honor of Halloween, I made some Pumpkin Spiced Macarons that were inspired by Pumpkin Spiced Oreo that I bought from an Asian Store in our place. What I love about these macarons is that they are chewy and flavorful. The pumpkin flavor in the macaron was very addicting and I can’t wait to make some when I get back home.
So here is my recipe of my Pumpkin Spice Macarons:
Pumpkin Spice Macarons
Ingredients: (Makes about at least 12 pairs of macarons)
3/4 cups of almond flour/meal
1 cup of powdered sugar
2 large egg whites
2 tbsp of granulated sugar
2 tsp of Pumpkin Pie Spice
Orange Food Coloring gel
2 egg yolks
1⁄4 cup of granulated sugar
1/2 cup of unsalted butter
1/2 pumpkin Purée (can be from the fresh pumpkin or in the can)
1.) Line in your parachement paper on to your baking trays
1.) In a food processor,Put the almond flour, icing sugar and Pumpkin Pie Spice then pulse it until it becomes a well-fined powder
2.) In a large bowl with a large sifter on top, Put the processed powder on to the strainer and sift them until there is no more lumps on the sifter.
3.) In a stand mixer or large bowl with a hand mixer, Put in your egg whites and beat them until it gets frothy.
4.)Add in the granulated sugar a tablespoon at a time, Beat it until it get soft peaks.
5.) Add in your orange food coloring gel into your egg mixture and beat them until it get stiff peaks.
6.) Put the dry mixture in to your egg mixture half at a time then fold it gently (approx. 15 strokes)
7.) Add in again the other half mixture then fold it until it has a molten lava consistency. (Another 15~20 strokes so all in all you have 30~35 strokes depending on the consistency of the mixture)
8.) Put the mixture into a pipping bag fit in with a small round tip.
9.) Pipe in your macaron shells in about 3cm in diameter.
10.) When you are done pipping them, Bang the tray a few times to release some air bubbles to it.
11.) Let them sit for about 20 minutes or an hour until your shells developed a hard skin on the top (Once you touch the piped shells, it doesn’t stick anymore)
12.) While waiting for the shells to dry, Preheat your oven to 275ºF.
13.) When your shells are already dry, Bake them in the oven (middle rack) for about 12~15 minutes
14.) When its done, Let them cool for about 4~5 minutes
15.) Remove them gently from the parachment paper then place them to a plate or tray.
1.) In a large bowl over the top of a stove, Mix the egg yolks and sugar vigorously until it is well-incorporated then heat it for 30 secs until it is pale and light. (Continue mixing while the heat is on)
2.) Remove the bowl from the saucepan, Add the butter a cube at a time until it is all combined
3.) After the butter was all combined from the egg mixture, Mix in the pumpkin Purée and mix until it is smooth then set it aside.
1.) Pair the macaron shells by its sizes
2.) Let the other pair of your shell turn upside down
3.) Put a generous filling to the upside down shell.
4.) Sandwich the cookie together
5.) Voila! There you go! Pumpkin Spice Macarons!
•Letting your piped macarons sit to form a dry skin is very important otherwise when you skip this step, your macarons will be crack on top and there will be no feet.
•Fold your mixture gently. If you undermixed it, you will get a peaks on the top even though you bang them on to the tray, they will never flattened and when you overmixed it (cupcake batter consistency) then you will get a flat or no feet macarons.
• Make sure your oven temperature is right for the baking otherwise when you bake them and pull them out from the oven, they will be underbake where in they are still stick to the paper.
• Macarons are better to served 24 hours after the assembly for more flavorful and chewier texture.