Pumpkin Macarons #cookieweek

Want the taste of pumpkin pie in a simple but elegant cookie? Then make Pumpkin Macarons to add to your Thanksgiving table this holiday season! Pumpkin Macarons #cookieweek

Today is the last day of #cookieweek! I hope you enjoyed yourself and have a well stocked cookie recipe book for the holidays this year! Myself and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAidKing Arthur FlourOXOSilpat and Zulka Pure Cane Sugar to help with your cookie making needs!

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I’m a little sad but #cookieweek had to end eventually, this has been fun kids but making 6 days worth of cookies meant a lot of cookies swirling around the Little Red Kitchen.  It’s not that I’m complaining or anything but my pants might beg to differ.   I’ve brought you everything from adult worthy oatmeal cookies, to mega-stuffed chocolate cookies and a cookie to make your pup happy.  Today I thought we’d finish things off with class and a little something for your Thanksgiving day table. 

Pumpkin Macarons #cookieweek I know macarons tend to scare a lot of people, but I promise you, with practice and patience they can be achieved. Those two words probably shouldn’t be put together with “Thanksgiving table” but hear me out.  Macaraons are better if they sit for a few days, get these beauties ready to go a few days before, tuck them in the back of your fridge to mature and that’s one less dessert to worry about.  Oh did I mention they are gluten-free?  That’s right! Now you make that GF relative really happy because they can enjoy the taste of pumpkin pie too, just in cookie form!

Pumpkin Macarons #cookieweek

Pumpkin Macarons #cookieweek
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Ingredients

    For the macaron shell:
  • 100 grams egg whites, room temperature
  • 30 grams granulated white sugar
  • 200 grams powdered sugar
  • 120 grams almond meal
  • orange gel food coloring (about 1/8 teaspoon)
  • For the Pumpkin, White Chocolate Ganache Filling:
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon salt
  • 1 cup white chocolate chips

Instructions

  1. Using your stand mixer with fitted with the whisk attachment, whisk together the egg whites and sugar on low (#2 setting) for 2 minutes or until the egg whites start to foam.
  2. After 2 minutes increase the speed to the #4 setting and whip for another 2-3 minutes.
  3. Finally, increase the speed to #6-7 and whip until a stiff peak forms about 5-6 minutes more. At this time add the gel food coloring.
  4. In your food processor, place the powdered sugar and almond meal in the bowl and pulse for 30 seconds until it is a fine meal.
  5. Transfer to a large mixing bowl and add the egg whites. It is fine to deflate the egg whites at this time. Fold in the whites, mixing well โ€“ about 50-60 times until everything is fully incorporated. The batter should look like lava at the end.
  6. Transfer to a prepared piping bag and have 3 baking sheets lined with parchment paper nearby.
  7. Pipe the batter onto the baking sheet. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one quickly.
  8. Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. You are looking for a shell to form over the Macaron.
  9. After sitting, heat your oven to 300 degrees.
  10. Bake one tray at a time for 15 minutes, rotating halfway through (I like to bake for 8 minutes, rotate and then finish baking for another 7).
  11. Opening the oven halfway, lets steam escape and helps your Macarons puff and achieve โ€œthe footโ€
  12. Let cool completely.
  13. For the filling:
  14. In a small saucepan over medium-low heat, mix together the pumpkin puree, heavy cream, cinnamon, nutmeg, clove and salt. Bring to a simmer.
  15. Turn off the heat and mix in the white chocolate chips until completely melted.
  16. Pour into a prepared pipping bag and place in the refrigerator for one to two hours or until the ganache has thickened.
  17. Once the ganache is thick, pipe into the center of half of the amount of macaron shells and top with the remaining half.
  18. Place the macarons in an airtight container in the fridge to mature for at least 24 hours. The macarons will keep for up to one week.
Recipe Type: Cookies

Notes

For a step by step guide with photos on how to make macarons check out this post .

http://girlinthelittleredkitchen.com/2013/11/pumpkin-macarons-cookieweek/

Pumpkin Macarons #cookieweek Let’s not forget to check out what everyone else baked up today and remember it’s the last day to enter our giveaway!

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15 thoughts on “Pumpkin Macarons #cookieweek

  1. Stacy

    I am still scared, I am! But I will try to be better in the new year. One of my resolutions is to make macarons. My younger daughter has mastered them so I will get her to hold my hand and we will MAKE THESE.

    Thanks so much for all your hard work for #CookieWeek, Susan. It has been great fun!

    Reply
  2. Stefanie @ Sarcastic Cooking

    Wow! Girl, you are talented! I don’t know if I could do it Susan. I think i still have to work myself up to macarons. Maybe bake some more bread until I feel comfortable with my baking skills in general. Plus I don’t have a scale. These look soooooo amazing though! I love macarons.

    Reply
    1. Susan Palmer

      I generally get about 25 from this batch, but depending on the size that you pipe them you will end up with more or less. I always end up with more filling than necessary, so you can pipe them a little smaller for extra macarons.

      Reply
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