November 17th, 2011 |

TPD Magazine: Pumpkin Macarons

Looking for a fun dessert for Thanksgiving celebrations?  These pumpkin macarons will definitely do the trick.  A recipe developed by Charynn of Two Sugar Babies, and featured exclusively in the holiday issue of The Party Dress Magazine….these macarons are a festive spin on a favorite stand-by, and are definitely worth a try.

Basic Macaron Recipe:

1 cup powdered sugar

3/4 cup almond flour (purchase pre-processed or grind blanched almond slivers in a food processor. Process whole dry-roasted almonds for a more “rustic” look.)

2 large egg whites (room temperature)

pinch of cream of tartar

1/4 cup superfine sugar (granulated sugar processed in a food processor works well for me)

1/8 tsp cinnamon pinch of nutmeg few drops of orange food coloring

Filling:

1/2 cup caramel made from sweetened condensed milk (Eagle Brand; find instructions on eaglebrand.com)

1/2 cup canned pumpkin

1/4 tsp cinnamon

1/2 tsp vanilla

Instructions:

Sift powdered sugar and almond flour together in a bowl. With an electric mixer, whisk egg whites until frothy. Add cream of tartar and whisk on medium speed until soft peaks form. Add superfine sugar and and whisk on high speed until stiff peaks form (add orange food coloring to egg whites just before the end of whisking). Sprinkle flour mixture over the egg whites and fold mixture gently until smooth and shiny–be careful of the amount of times you fold, and watch the mixture carefully while you’re folding. You want it to spread evenly (no peaks remain) when you drop dollops of it, but you don’t want it to run all over the place. A few times looking at the recipe as it goes and you’ll be good. Transfer mixture to a piping bag with a 1/2 inch round icing tip and pipe 1 1/2 inch rounds on parchment covered baking sheets. Bring down on counter to release air in macarons. Let sit on counter until the tops of the circles have started to lose their shine, 30 min to 2 hours, depending on environment. Preheat oven to 375 degrees. Reduce oven to 325 degrees and bake 1 sheet of macarons at a time, about 10 minutes, until firm but not brown on top. Reheat oven to 375 degrees between sheets. Let macarons cool and then transfer to wire racks to cool. Cook all filling ingredients in a non stick pan until thickened. Let cool and transfer to a piping bag fitted with a 1/2 inch round tip. Sandwich macarons with 1-1 1/2 tsp of filling. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. May also be frozen for up to 3 months (defrost on counter 30 minutes before serving).

 

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