pumpkin pie macarons

pumpkin pie macarons | withloveandcupcakes.com

is it really possible that it is almost the end of october and i haven’t posted a single pumpkin recipe yet this season?!

well… this may have something to do with the fact that i’m still in denial about it not being summer anymore. but it might be time for me to face reality. but not to worry, because my acceptance of fall can only mean one thing: pumpkin-flavored everything.

i thought a lot about what my first pumpkin post of fall 2014 should be, and i landed on these macarons. pumpkin pie macarons. where does the pumpkin flavor come from, you ask? easy: these babies are filled with ACTUAL pumpkin pie filling. as in, i made some pumpkin pie filling, baked it (essentially a crustless pumpkin pie), scooped it out into a piping bag, and sandwiched it between light, moist, delicate macaron shells spiced with cinnamon, ginger, and cloves. i’m not exaggerating when i say this was one of my best ideas yet.

biting into one of these macarons was like biting into an extra fancy handheld pumpkin pie. or like taking a sip of a pumpkin spice latte that somehow wound up in cookie form. they were good. really, really, really good. and the perfect way to start off pumpkin season.

pumpkin pie macarons | withloveandcupcakes.com

pumpkin pie macarons
yield: 25-30 macarons

delicious pumpkin spice macaron shells filled with ACTUAL pumpkin pie filling.
for the pumpkin spice macaron shells
  • 4 oz almond flour
  • 7 oz powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 4 oz egg whites
  • 3.5 oz granulated sugar
for the pumpkin pie filling
  • 6 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 large egg
  • ¾ cup pumpkin puree
  • ½ cup coconut milk
first, make the pumpkin spice macaron shells
  1. sift together the almond flour, powdered sugar, cinnamon, ginger, and cloves. set the dry ingredients aside.
  2. put your egg whites and a pinch of the sugar into the bowl of a stand mixer fitted with the whisk attachment. whisk on medium-high speed until you see soft peaks. then, with the mixer on low, slowly add in the rest of the sugar, then turn the mixer up to high speed. whisk the mixture until it has stiff peaks.
  3. now, add your dry ingredients to the egg mixture all at once. with a spatula or a wooden spoon, fold it all together - at first it will seem like the dry ingredients won't incorporate, but just keep folding. you want to keep folding until the batter is "lava-like" - basically, it should fall from the spatula in thick ribbons that slowly ooze back into the rest of the batter.
  4. line two baking sheets with parchment paper. put the batter into a piping bag fitted with a round tip and pipe it into small circles about an inch apart on the parchment. once you are done piping, take each baking sheet and bang it hard against the countertop a few times - this releases any air bubbles hiding in your batter. now, let the baking sheets sit out on the counter for at least 15 minutes, until the macarons are dry to the touch. while the macarons are drying, preheat the oven to 325 degrees F.
  5. once the macarons are dry, set one of the baking sheets on top of another empty baking sheet and put it in the oven. bake for 18-20 minutes, rotating the pans halfway through baking, until the macarons peel off easily from the parchment. repeat with the other baking sheet.
  6. let the macaron shells cool completely.
then, fill them with the pumpkin pie filling
  1. raise the oven temperature to 350 degrees F.
  2. in a small bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
  3. in a medium bowl, stir together the egg and pumpkin. add the sugar mixture and stir to combine. stir in the coconut milk.
  4. pour the mixture into an 8x8-inch baking dish and bake it in the oven for about 35-40 minutes, until a knife inserted into the center comes out clean. transfer the pan to a wire rack and let the pie filling cool completely.
  5. once the filling has cooled, use a spoon to mix it up so that the moisture is evenly distributed and the filling is completely smooth. transfer the filling to a piping bag and pipe a small amount of it onto half of the cooled macaron shells.
  6. top the filling with the remaining macaron shells to make sandwiches. let the macarons sit in the fridge for about 24 hours to "mature" before serving.

pumpkin pie macarons | withloveandcupcakes.com

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