Pumpkin Pie Macarons

The crisp and chewy shell paired with a fluffy pumpkin buttercream makes for a delightful Fall treat.

Pumpkin Pie Macarons 

Ingredients

• 7 oz powdered sugar
• 4 oz almond flour
• 2 1/4 tsp cinnamon 
• 4 large egg whites, room temperature 
• 1/8 tsp cream of tartar
• 3 1/2 oz granulated sugar

For the buttercream

• 3 eggs whites
• pinch of cream of tartar
• 1 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 2 1/2 sticks butter, softened 
• 1 cup pumpkin puree 
• 1 tsp cinnamon 
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves

For the macaron shell...

Preheat oven to 300F. Fit insulated baking sheet with parchment paper. Using a pen, trace circles the size of a quarter, about a half inch apart on the parchment.

Sift together the powdered sugar, flour, and cinnamon in a large bowl. Discard any course meal, and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar until foamy. Gradually add the granulated sugar. Continue to whip until the whites form stiff glossy peaks. Test by removing the whisk from the bowl, and flip so that the whisk is pointed up. If the meringue at the tip of the whisk continues to point up rather than flop over, it's ready. Otherwise, continue to whip.

Add one third of the flour mixture to the egg whites and fold by hand with a spatula. Add the remaining flour mixture and fold until incorporated. Repeat until the batter becomes shiny and reaches the consistency of slow moving lava. To test the batter, hold your spatula perpendicular to the bowl and allow the batter to fall away. If the batter falls away in clumps, it's not yet ready. If the batter falls back into itself making a smooth, glossy surface, then it's ready. 

Transfer the batter to a pastry bag fitted with a 1/2 inch round tip. Pipe a small dollop of the batter onto the corner of each of the parchment sheets to secure it to the baking pans. Using both hands, pipe the batter by placing the tip 1/2 inch above the parchment directly perpendicular to the pan - directly in the center of the first stenciled circle. Once the circle is filled, stop squeezing and make a quick upward and sideways motion to detach the batter and repeat with the remaining circles. 

Raise the baking sheet about 2 feet above the counter top. Allow the baking sheet to fall. Repeat about 10 times. This will smooth out any imperfections on the top of the macarons, as well as eliminate any air in the shells. 

Allow the macarons to stand at room temperature for 35 minutes until a firm skin forms on the macarons. 

Bake the macarons for 15 minutes rotating the pan half way through. Carefully remove the parchment from the pan and slide onto a wire cooling rack. Allow to cool completely, and then gently remove from the parchment using a thin offset spatula. 

To prepare the buttercream...

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Whisk the egg whites until they form soft peaks.

Bring the sugar and water to a boil in a small sauce pan over medium-high heat, stirring until dissolved. 

Steadily pour the sugar syrup down the side of the mixer bowl into the egg whites while whipping the egg whites on medium-high speed. Be careful not to drizzle the sugar mixture onto the whisk so it does not spatter. Allow the bowl to cool completely. 

On high speed, add the salt and butter to the egg whites. Whisk in the pumpkin puree and spices. Beat until smooth and fluffy. 

To prepare the macarons...

Pipe a small dollop of the buttercream onto one of the macaron shells. Top with another shell. Serve immediately or keep in an air tight container for up to 3 days in the fridge.

Makes 35 sandwich cookies

Notes from the Chef:

-Macarons are finicky - they're French - so this will likely take about 3 attempts before cranking out a respectable cookie

-You're only limited by your imagination; pair the shells with various other creams, curds or jams

-For a classic almond shell, omit the cinnamon; color with food gels