Tuesday, October 1

Pumpkin Pie Macarons #30DaysOfPumpkin

 
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

 Ingredients:

  • 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

 Directions:

-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......

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday



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45 comments:

  1. I just bought the Trader Joe's macarons as baking inspiration, can't wait to try yours!

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  2. What a great flavor for macarons! I am having a hard time getting into the fall spirit since it's still in the 80s here but maybe these will help ;-)

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    1. 80's! Yikes. Today was kinda warm but we've been pretty cool up here so it's easy getting into the fall spirit!

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  3. This is the best series ever! I can't wait to see all of your recipes. These macaroons look wonderful.

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    1. Thanks! I am really excited, I've been working on Pumpkin madness for weeks.

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  4. These are absolutely gorgeous- I've been dying to make pumpkin macs for awhile!

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    1. Thanks Audra! You should totally makes some.

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  5. 30 days of pumpkin?! Woohoo!!! These macs are stunning and a perfect kick off!

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  6. Pumpkin pie macarons--best way to start off the month! I can't wait to see what else you have in store for us!

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  7. Woo to the freakin' hoo, indeed! Hail YEAH to your pumpkin macaroons! You are totally my hero for tackling 30 recipes of any kind in 30 days, Go, YOU!

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    1. I've been up to my eyeballs in pumpkin for weeks!

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  8. Shut up! These are crazy amazing, Carrie. Love the color - so pretty! Love it. Just absolutely love it! -j

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  9. 30 days of pumpkin?!?! I love it! Can't wait to see what else you've got up your newly adorned sweater sleeves, these macarons look absolutely amazing!!!

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    1. Yup 30 full days of nothing but pumpkin!

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  10. I cannot wait for 30 days of pumpkin! What an amazing kickoff to Pumpkin Week.

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  11. You are amazing, Carrie!! I swear you are the macaron queen! Can't wait to see all of the pumpkin recipes!!

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  12. These macarons look divine. I'm not normally a pumpkin fan when it comes to baked goods (guess I lacking the American gene) but I'm rather looking forward to your next few recipes...

    claire xx
    http://somewhereyonder.blogspot.co.uk/

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  13. I am so freakin happy it;s October! and I love these macarons, I just made my first batch last week, and i can't believe how sacred i was for nothing.

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    1. They are so worth it and totally not as scary as everyone thinks!!

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  14. Woo to the freaking pumpkin Hoo Carrie! 30 days of pumpkin? You've got my attention! These macarons are so beautiful. Absolutely perfect. And your photography is sensational! No need to put a top on mine....I'll take that 'open faced' macaron....with all that luscious frosting! A great way to kick start October! : )

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    1. Anne you are too kind! Thank you so much.

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  15. I love to bake but I am scared of macaroons. These look amazing!

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    1. Do not be scared! If you can make meringue you can make macarons. I promise ;)

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  16. Seeing this made me smile from ear to ear :) I am loving this!!

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  17. Holy crap, an entire month dedicated to pumpkin. I've died and gone to pumpkin heaven! You're really starting off with a bang, Carrie. These macarons are perfect. Look at the gorgeous feet on your macarons! And I can't believe the filling is only whipped pumpkin. That way I won't feel guilty when I polish an entire batch off myself!

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  18. There's a local bakery here that is known for its croissants (the owner's mentor spent a summer here working with her so that she could make them even in the AZ heat) and the macarons. I'll bet these could go head to head with the ones there. They are lovely. And the filling is so interesting - pumpkin cream instead of buttercream! :)

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  19. These look fantastic!! I cannot wait to give them a try... I really am afraid of macarons. But mostly because it's SO humid here in the PNW and it kills any meringues I try. But I'm thinking if I fall on my sword and just eat them all in one day, they'll be fine... right?

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  20. Those macarons look pretty enough to be on a plate in Paris! I just love how snappy they look (and what I really love about them is how easily I am able to snarf a few!). I never would have thought to action a pumpkin flavor, but i truly sounds like a wonderful contrast to some of the other more traditional flavors!

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  21. They look fantastic! But you didn't mention that the egg white have to be brought to room temperature first. Do they have to be? I keep reading with all Macaron recipes that the eggs have to be aged and room temp.

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    1. Yes they do need to be aged/room temperature. I will go back and specify in the directions. Thank you for pointing it out.

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  22. Hey Carrie! I was just wondering how many macaroons this recipe makes. It looks so amazing!!!

    - Juliana

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  23. I tried to make the frosting in your recipe, and no matter how much powdered sugar I used, it was still super runny. Did I do something wrong?

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    1. Did you use fresh pumpkin puree or canned?

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  24. Is the pumpkin purée in the recip supposed to be sweetened or unsweetened?

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  25. Hi Carrie,

    I tried using pumpkin puree and massive amounts of powdered sugar and the filling still came out runny. How did you get yours to stay thick?

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  26. Maybe she meant the 100% pumpkin instead of pumpkin puree. I would try the Libby's 100% pure pumpkin cause it's the pulp of the pumpkin, or meat if you will, so it's thick...not like the liquidy puree.

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