Woo to the freaking hooooo! It's October! The day I have been waiting for all year. The moment wearing scarves or sweaters, ordering hot lattes, and the consumption of all things pumpkin has become socially acceptable.
Last year if you remember, I did a week long celebration of pumpkin recipes I invited some of my favorite bloggers to come share their best pumpkin recipes on the blog and we hosted seven days of giveaways.
This year, I'm bringing it up a notch. I alone will be making THIRTY pumpkin recipes. Between now and the 30th I will share one new pumpkin recipe post each day as well as some giveaways in the mix. On October 31st I will recap the thirty days of pumpkin madness as well as sharing 70 of my favorite recipes from across the web.
To kick off #30DaysOfPumpkin I'm sharing my favorite basic macaron filled with a pumpkin pie frosting.
Macarons are pretty scary to most. I've told you all over and over how simple they are and not to fret. Give them a try! It's simple process of whipping your egg whites, folding in almond meal and powdered sugar, then piping the batter onto baking sheets to bake. Seriously folks that's it in a nut shell. If you own an electric mixer.... you can make macarons.
The frosting is much like a buttercream. Though it contains no butter. It's simply pureed pumpkin whipped with powdered sugar and pumpkin pie spice. Easy peasy!
Pumpkin Pie Macarons
(Recipe adapted from Martha Stewart's Parisian Macarons)
- 1 1/4 cups plus 1 teaspoon confectioners sugar
- 1 cup (4 ounces) almond meal
- 6 tablespoons aged egg whites (from about 3 extra-large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- 2-4 drops orange food coloring
-Preheat oven to 350.
- Whisk together almond meal and confectioners sugar. Run through a fine sieve to remove any lumps or large almond pieces.
- In the bowl of an electric mixer fitted with the whisk attachment. Whip egg whites until white and foamy. Increase speed to high and gradually pour in granulated sugar and orange coloring. Until you have stiff peaks and it is shiny. About 15 minutes.
- With a rubber spatula gently fold in almond/confectioners sugar mixture into the egg whites.
- Line baking sheets with parchment paper or a silpat. Pipe 1 inch circles onto sheets. if you get little tips at the top of each piped cookie. Dab your finger in water and carefully wipe/pat it down.
- Give the cookie sheets a gentle tap to remove any air bubbles.
- Allow cookies to sit at room temperature before baking for at least 30 minutes if not 60.
-Place cookies in the oven with the door slightly ajar. I place a wooden spoon in the door so it can't close all the way. Bake the cookies until they are dry to the touch. About 15 minutes.
- Remove from oven and allow to cool completely before filling.
For the Pumpkin Frosting:
1/4 cup canned pumpkin puree
1 1/2-2 cups powdered sugar
1/4 tsp salt
1/2 tsp pumpkin pie spice
-In the bowl of your electric mixer, whip all of your frosting ingredients together. I start with 1.5 cups of powdered sugar and mix in a tbs at a time until the frosting has reached my preferred stiffness.
-Once macarons have cooled pipe dollops of frosting into the center of one cookie then top with another. Repeat assembly... then eat them all!
These macarons last up to 3-4 days in an air tight container kept in the refrigerator.
To top off all my pumpkin lovin' fun. A group of friends and I are celebrating with another one of our theme weeks. Obviously... it's pumpkin this time around. Check out what the others are making......
- Jeanne @ Inside NanaBread’s Head - Pumpkin Hazelnut Waffles with Cinnamon Honey Butter
- Megan @ Country Cleaver - Mini No-Bake Bourbon Pumpkin Cheesecakes with Crumble Topping
- Allison @ Decadent Philistines Save the World - Pumpkin Marshmallows & Pumpkin Spice Syrup
- Shanna @ Pineapple and Coconut - Creamy Maple Bacon Pumpkin Risotto
- Anne @ From My Sweet Heart - Pumpkin Donuts with Cream Cheese Icing & Candied Pepitas
- Kat @ Tenaciously Yours - Marbled Pumpkin Gingersnap Tart
- Mads @ La Petite Pancake - Pumpkin Spice Cake with Maple Frosting and Pumpkin Oat Puppy Treats
- Madeline @ Munchin’ in the Mitten – Savory Pumpkin Tart
- Lauren @ Climbing Grier Mountain – Pumpkin Mousse with Candied Squash