This post is also available in: French
Macarons : Friends or Enemies ? I guess both : They should be named Nemesis. I like Macarons but I have to say that they are not my favorite treat, I don’t remember my first macarons at all. I wanted to give them a try for the challenge. I tried twice last year and each time they came out great, so when I had this pumpkin macarons idea, I thought that it will be fine. Well it turned out that only my 3d attempt was the good one. It was very frustrating and I am really obstinate so when I finally succeeded I was so happy that I text messaged this to my best friend : « Laure : 1 – Macarons : 0 ».
I decided to go with a swiss meringue method and it worked great. The two first times I tried with leftovers frozen egg whites that were aged. You are supposed to do that. But I failed. Well the third time it ended up working with eggs whites that I separated only 5 minutes prior to use them because I didn’t had anymore aged egg whites on hands and it worked so I don’t know about this aged egg whites thing … I had to bake my macarons at my parents because their oven is way better than mine. I read on the internet that macarons made with swiss meringue were « gross ». I don’t really get it. I was a bit scared that they would taste awful, but they didn’t.
They were really good and I was very proud of their « feet ». You know that feeling when you’re stuck in front of your oven like if you were watching television and that you’re crossing yours fingers thinking « feet ! feet ! feet ! pleeassse ! I did everything right ! I know it !!! » and suddenly here you go : The Feet ! Victory ! Then you are a bit scared when you take them out of the oven. Who knows ? You finally can breathe again when you realize that this feet is going nowhere and that they still look good and that they’re not stuck on your parchment paper.
I wish my best friend could taste them because she’s the one that really Loves Macarons. For her bachelorette party she had to taste macarons with a blindfold on. She had to guess the flavors and where they were coming from (La Durée, Pierre Hermé, Paul etc ..) Let me tell you that she was really good ! So I need her advice on those macarons next time I see her. I have some left in the freezer. My grandma really loved them and she’s a Macarons Lover as well. What about you ? Do you like macarons ? Have you tried to bake some before ?
Pumpkin Pie Macarons with Pumpkin White Chocolate Ganache filling (Makes about 20 macarons)
Pumpkin pie Spice Mix :
– 3 Tbsp Ground Cinnamon
– 1 1/2 Tbsp Ground Ginger
– 2 1/4 tsp ground Nutmeg
– 2 1/4 tsp cloves
– 1 1/8 tsp allspice
– 1 tsp vanilla powder ( or one vanilla pod gratted)
– Mix all the spices in a small jar.
Pumpkin White Chocolate Ganache :
– 200 g / 8 oz white chocolate
– 125 g / 4.4 oz / 1/2 cup heavy cream
– 70g / 2.4 oz / 1/3 cup pumpkin puree
– 2 tsp honey
– 1/2 tsp pure vanilla extract Vanilla
– 1 tsp Pumpkin Pie Spice Mix (recipe above )
– Mix pumpkin puree, 2 Tbsp heavy Cream, pumpkin spice and vanilla. Set aside.
– Chop very finely your chocolate and set aside in a bowl.
– Heat the cream and honey over low heat. Bring to a simmer.
– Then, turn off the heat and pour in the chocolate. Let it sit for a minute .
– When ready, stir and keep mixing until chocolate and cream are smooth.
– Add the pumpkin mixture. Be careful to not incorporate too much air in your ganache.
– Refrigerate for at least 3 hours. Overnight is better.
Pumpkin Pie Macarons shells :
– 90g/ 3.17 oz / about 3 mediums egg whites, room temperature
– 75g / 2.64 oz / granulated sugar
– 113g / 4 oz / Almond flour (almond meal)
– 113g / 4 oz / confectioner’s sugar, sifted
– 2 tsp Pumpkin Pie Spice Mix (recipe above )
– 1 pinch salt
– 1/8 tsp pure vanilla extract
– 1/4 tsp orange gel food coloring
– Preheat oven to 300°F (150°C).
– Like two baking trays with parchment papers. Set aside.
– Prepare a pastry bag with a round tip about 0.3 inch (8 mm).
– In a food processor, combine almond flour, confectioner’s sugar , pumpkin spices and salt. Sift through a fine sieve. Set aside
– Place egg whites and sugar in a heatproof mixing bowl.
– Set bowl over 1 inch (2.5 cm) of simmering water in a saucepan over medium heat. Whisk gently until mixture reaches 110°F/45°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers)
– Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch until foamy. Add vanilla extract and food coloring. Continue to whip until stiff glossy peaks form. Be really careful to not overwhip it.
– Pour in half of the almond mixture. With a rubber spatula combine gently until no dry ingredients remain. Then incorporate the other half of dry ingredients. Then you have to fold this mixture until you have « the ribbon » flowing off the spatula. (One more time be careful to not overmix it, it should not be too liquidy.)
– Fill the pastry bag with batter. Pipe 1.5 inch ( 4 cm) circles (or smaller if you prefer).
– Let them sit at room temperature for about 40 minutes. Be really careful to not do anything else in the kitchen that would involve humidity. Macarons don’t like that at all. You should be able to touch the shells without them sticking to your finger. They should be « lightly sticky » and almost dry.
– If you can , put the baking sheets in the fridge while letting the shells dry , and at the same time put an empty baking tray in the middle of the oven while preheating.
– When ready to bake , gently slide the macarons parchment paper on the cold baking tray and put it right on top of the hot empty tray in the oven.
– Bake for 13-15 minutes.
– Remove from oven and let them sit for a few minutes. Slide the parchment paper on a cooling rack.
– Let them cool completely before to peel them off very gently.
– If you want you can fill them with the ganache rightaway or keep the shells in an airtight container for up to 2 days or you can freeze them for a couple of weeks.
– They will be better after spendind 48hours in your fridge in an airtight container.
Bon Appétit !