This recipe is nearly identical to the one found on plant food fabulous. I just made a couple of spice adjustments to suit my taste. She has some great tips for macaron making and troubleshooting too.
30 cookies (more or less)
2/3 cup almond flour/meal
1 1/2 cups powdered sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
5 tablespoons granulated sugar
3 aged egg whites (left out on the counter overnight)
orange gel food coloring
Filling (you’ll probably have leftover)
1/4 cup butter, room temp
8 oz. cream cheese, room temp
3 cups powdered sugar
1/2 cup pumpkin puree, moisture removed by drying between two paper towel layers
1 teaspoon vanilla
1 1/2 teaspoons orange zest
1. Sift together powdered sugar and almond meal, at least twice.
2. Stir in spices.
3. Beat aged egg whites until just frothy then add the granulated sugar. Continue to beat until stiff peaks form. Be careful not to over beat your eggs.
4. Preheat oven to 375 (know how your oven cooks and adjust accordingly) I usually turn mine down and cook a little longer.
5. Add almond mixture to your egg mixture; stir with a rubber spatula. Then macaronage by spreading the mixture against the side of the bowl and then scraping it back down. Do this between 8 and 10 times. This removes some of the air from the batter. You’ll know it’s done when the batter folds back on itself in ribbons and spreads out slowly. You don’t want it to be runny.
6. Fill a piping bag or Ziploc bag with the batter and pipe 1 1/2 inch circles on to a parchment or Silpat lined baking sheet. Once your baking sheet is full tap the baking sheet on the counter 5 or 6 times to remove the air bubbles from the macarons.
7. Let your macarons rest for 15+ minutes to form a skin on the surface.
8. Bake your macarons for 6-7 minutes, then rotate your baking sheets and bake for another 5 to 7 minutes. They should be just golden around the edges with nice frilly feet.
The macarons pictured don’t have any feet…maybe due to the rain, over (or under) worked batter or maybe undercooking, but they were still nice and chewy with a slightly crunchy exterior.
1. In medium sized bowl combine butter, cream cheese, pumpkin, powdered sugar, vanilla and orange zest and mix with your hand mixer to desired consistency.
2. Pipe or spoon on to the bottom side of a macaron and then press another macaron to the frosting creating a “sandwich.” Repeat until they’re all matched up.
3. Let macarons mature in the fridge for 24 hours (if you can resist) and the flavors will all blend together nicely.
Here is a tutorial video on how to make macarons: macaron tutorial.