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Pumpkin French Macarons

This recipe was created by Shinee who authors the delightful food blog - Sweet and Savory By Shinee. Her

recipe was developed for LorAnn's Blogger Recipe Round-Up Challenge and was selected as a top 10

winner. Shinee says, "These little pumpkin French macarons packed with fall flavors will be your favorite

sweet treat this season".

All recipe photos are courtesy of Sweet and Savory by Shinee.

Ingredients

For macaron shells

1 cup almond flour

1 cup powdered sugar

2 egg whites

¼ teaspoon cream of tartar

1/8 teaspoon salt

¼ cup granulated sugar

¼ teaspoon pumpkin spice bakery emulsion

Orange gel food coloring, optional

For pumpkin buttercream

3 tablespoons unsalted butter, softened

1 cup powdered sugar

1 tablespoon pure pumpkin puree

1 teaspoon heavy cream

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Directions

1. Line 2 baking sheets with parchment paper.

2. In medium bowl, sift together almond flour and powdered sugar twice. Set aside.

3. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add

cream of tartar and salt, and continue to beat. Slowly add sugar one tablespoon at a time. Increase the

speed to medium high and beat until hard peaks form. Add pumpkin spice bakery emulsion and orange

gel food coloring. Beat on medium speed for one more minute, or until the color is evenly distributed.

4. Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture

running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown

in this video . The batter will look very thick at first, but it will get thinner as you fold. Be careful not to

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over mix it though. Every so often test the batter to see if it reached the right consistency. To test the

batter, drop a small amount of the batter back into the bowl and count to ten. If the edges of the ribbon

are dissolved back into the batter within ten seconds, then the batter is ready. I repeat, do NOT mix

again. If you still see edges, fold the batter a couple more times and test again. This step is so crucial, so

please make sure to test often to ensure not to over, or under mix the batter. The whole folding process

should take about 3 minutes.

5. Transfer the batter into a pastry bag with a round tip. (I used Wilton A1 tip).

6. Pipe out 1.5-inch rounds about an inch apart on prepared baking sheets.

7. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release

the air bubbles, they will expand during baking and crack the beautiful macarons shells.

8. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if

it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat

the oven to 300 degrees F (150 degrees C).

9. Bake the macarons one sheet at a time for 18-20 minutes. To check the doneness, remove one macaron.

If the bottom does not stick, they are done.

10. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.

11. While macarons are drying, prepare the pumpkin buttercream. In a mixing bowl with whisk attachment,

beat the butter until fluffy. Add powdered sugar, heavy cream, pumpkin puree, salt and cinnamon. Beat

until well combined.

12. Transfer the buttercream into a pastry bag and fill the macarons.

Yields 28 macaron