Introduction: Pumpkin Pie Spice Macarons
If you cannot find pumpkin pie spice, check out the next step to make your own!
Step 1: Ingredients and Method
I know French Macarons are almond cookies, but these macarons is using almond and walnut! But of course you can use whole almond or whole walnut instead half and half as I do, walnut is much more cheaper though and they still create awesome macarons ;-)
150 g almond flour plus 30 g walnut flour (you can do 180 g almond or 180 g walnut, or half almond and half walnut as long as it becomes 180 g in weight) - I grind the nuts myself
270 g icing sugar
150 g egg whites (no need to age them and even straight from the fridge, works for me as well) - I use pasteurized egg whites from a carton, shake first.
100 g berry sugar (castor)
1 tbsp pumpkin spice (store bought or homemade, or lapis legit spice or allspice)
Sift nut flour, set aside
Sift icing sugar and mix into nut flour
Sift both together and whatever don't go through the sift, run them in a blender then sift again, and whatever left on the sift, discard
Mix sifted nut and icing sugar with pumpkin pie spice
Beat egg whites until frothy on medium high speed then add in berry sugar a little at a time, beat until firm peaks (5-7 minutes long) - the idea is even when you turn your mixer bowl upside down, the egg white won't slide off
Fold in nut mixture into beaten egg whites, until you get a smooth mixture
Pour batter into piping bag and pipe batter onto baking sheets lined with parchment paper, nickel size
Let stand at room temperature for 30 mins
Preheat oven 325 F and bake cookies one sheet at a time in middle rack for 12-15 mins
Take out, let cookies cool to room temperature on the sheet
NOTE: cookies are done when they are easily off of the parchment paper. please check your oven temperature, as sometimes the heat shown on oven isn't the same as the heat inside the oven
Homemade Pumpkin Pie Spice:
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 ½ tsp ground allspice
1 ½ tsp ground cloves
Mix all and use as needed!
Step 2: Ganache
For the pumpkin pie spice macarons, I use double chocolate ganache
1/4 c milk
2 tbsp butter
100 g milk chocolate
100 g dark chocolate
1 handful baking chips
Heat milk and butter in microwave for 40 seconds, stir butter to melt
Let stand for half minute and add in the chocolate, stir to melt fully
Let stand to room temperature until thickened, stirring occasionally
To speed up the process, you can store in the fridge for a bit!
Place ganache into piping bag and pipe some filling on cookies and sandwich them!
Step 3: Happiness Is...
...when your macaron is perfect! No hollow :)
Note: Macaron is ALWAYS best served the next day. Chill them in the fridge overnight before serving!
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