Tag Archives: Cookies

Pumpkin Pie Macarons

Pumpkin Pie MacaronsWhile Thanksgiving is now past us it is still the season of pumpkin still here and these macarons are the perfect thing to make to enjoy that pumpkin-y goodness. I decided to make these for a friendsgiving my friends were having the day after thanksgiving. I though everyone would be sick of pie but these are the perfect pumpkin treat with out being too overwhelming but still tasting like everyone’s favorite autumn treat.

For the filling I followed the Pumpkin Ganache recipe from the Momofuku Milk Cookbook, this recipe makes way more than you need but it is to hard to make any less. With the full recipe you should have enough filling for 3 recipes worth of Macarons. With the extra you can always make some crepes and use it as filling.. which is always good ūüôā

PUMPKIN PIE MACARONS

1 Recipe of Cinnamon Nutmeg Macaron Shells

1 Recipe of Pumpkin Ganache

Food Coloring of your choice (I used the cheap liquid stuff in Yellow and Red)

Offset Spatula

Silicon Basting Brush or Pasty Paint Brush

TO ASSEMBLE

Using an offset spatula spread an even layer of the pumpkin ganache on one of the macarons

Place a second macaron on top of the macaron with the ganache

Once you prepare all your macarons you can decorate the top if you want

For the brush lines that I did, I combined red and yellow liquid food coloring and used a silicon basting brush. Instead of using a real brush using the silicon brush gives you a interesting variation. I swiped the brush back a few  times to get an affect I wanted. You can do whatever you want or just not decorate the top.

Pumpkin Pie Macarons

CINNAMON NUTMEG MACARON SHELLS

Recipe from Brave Tart’s Macaron Recipe check out her recipe for the full detailed instructions and tips. My below info is only of the ingredients required and my small modification. As her recipe is so great and practically full proof I don’t want to lead anyone astray with less than stellar directions.

40z Blanched Almonds (or almond flour)

8oz Powder Sugar

5oz Egg White

2 1/2oz Sugar

1/2Tsp Kosher Salt

1/2Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg (preferably fresh)

Flour Sifter

Stand Mixer with Whisk attachment

Food Processor

2 Half Sheet Pans

Large Pastry Bag w/ a standard tip

Parchment Paper

TO PREPARE

Follow the Brave Tart recipe all the way through to the point where you add in food coloring or other additives this is when you should add in the Ground Cinnamon and Nutmeg. I suggest sifting it first for the best incorporation.

Pumpkin Pie Macarons

PUMPKIN GANACHE

from Momofuku Milk Bar Cookbook

I adapted this recipe to not need to use a microwave since I just don’t have one… but I included the original instructions as well.

150g White Chocolate

25g Butter

50g Corn Syrup (or Glucose)

55g Cold Heavy Cream

75g Canned Pumpkin Puree

1Tsp Kosher Salt

1/2 Tsp Ground Cinnamon

Microwave safe container or metal bowl for double boiler

Tall and narrow container (like a 1 quart plastic soup container)

Immersion hand blender

Pumpkin Pie Macarons

TO PREPARE

Combine the white chocolate and butter in either a microwave safe container (or as I did in a metal bowl that fits over my stock pot which I was using as a double boiler).

Gently melt the white chocolate and butter together in 15 second bursts if using the microwave stirring after each burst or over lightly boiling water if doing this double boiler style. The result should be slightly warm and homogenous.

Transfer the chocolate mix to your tall container

Warm your corn syrup or glucose in the microwave or with a quick dip in the hot water in a small metal container

Pour the corn syrup into your chocolate mixture and buzz with the hand blender for 1 minute

After the minute pour the cream in a steady stream into the mix with the blender running. The mix will come together into a smooth and shiny mix

Blend in the pumpkin puree, salt, and cinnamon into the chocolate mix until everything is mixed and smooth

Put the ganache in the refrigerator to firm up for at least 4 hours or overnight if possible.

The pumpkin ganache will keep fresh in the fridge for a week.

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Matcha Macarons with Almond Cream Filling

Matcha Macaron

I have been obsessed with making Macarons lately (as obvious by my Espresso Macarons and my first attempt) and I have been wanting to work on different flavors which is the fun part of Macarons. So since I got off¬† work a little early this past Friday for Good Friday I thought it would be perfect to make some Macarons for Easter. I have had some Culinary grade Matcha kicking around my apartment for a little while now and I thought this would be the perfect application for it. Some how the more Macarons I make the crazier they are starting to look… I need a lot of practice which my pastry bag skills and maybe grinding the almond flour a bit smoother could have helped these look less crazy, but as with anything practice makes perfect and as long as they still taste good all is well!

Macaron_Matcha_004

MATCHA MACARONS

For the Macarons I used the technique and recipe from Brave Tart, same as my last 2 attempts.

4oz Sifted Almond Flour

8oz Powdered Sugar

1 Tbsp Sifted Culinary Grade Matcha Powered

1/2 Tsp Kosher Salt

5oz Egg Whites

2 1/2 oz Sugar

For the filling wanted to do a Almond Cream filling for the Matcha cookies because I thought it would be a good compliment to the Matcha and since Macarons are made with almond flour it made sense that the flavors would go together. When I was researching types of almond cream on the internet I decided to do a traditional French Frangipane (Almond Custard Filling) and decided to use the recipe from ‘Mastering the Art of French Cooking’ by Julia Child, Louisette Bertholle, Simone Beck.

FRANGIPANE

Adapted from ‘Mastering the Art of French Cooking’

This makes way more than you will need for 1 batch of Macarons, use extra for a filling for a G√Ęteau de¬†Cr√™pes (a crepe cake like I did with the left overs check out the recipe here) ¬†or¬†a tart

1 Egg

1 Egg Yolk

6oz Granulated Sugar (approx 3/4 Cup)

2oz All Purpose Flour (approx 1/2 Cup)

1 Cup Almond Milk (Boiling Hot)

3Tbsp Butter

2 Tsp Vanilla

2oz Ground Almonds, more chunky than that ground for almond flour (approx 1/2 Cup)

Mixing Bowl

Whisk

1 Medium Sauce Pan

Wooden Spoon

TO ASSEMBLE

Beat the egg and the yolk with the whisk in the mixing bowl, slowly adding the sugar while mixing and continue mixing until the mix is pale yellow and the sugar is fully incorporated.

Mix the flour into the egg and sugar mix until fully incorporated then slowly pour in the boiling almond milk while whisking.

Pour the mix into your sauce pan and set over medium heat. Stir slowly until the mix begins to thicken and then beat it quickly until it smooths outs and becomes a thick paste.

Once thickened mix with a wooden spoon over low heat for 2-3 minutes allowing the flour to cook through, being careful to make sure that the mix does not burn.

Take the pan off the heat and mix in the butter and vanilla extract until incorporated, then mix in the ground almonds until everything is fully incorporated.

Use as desired, if saving for later cover tightly with plastic wrap and keep in the refrigerator for up to a week or freeze.

If using for Macarons pipe or spread the filling into the cookies and sandwich them together.

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Espresso and Mexican Hot Chocolate Macarons

Espresso Macrons_2

This past weekend I decided to attempt The Great Macaron again not realizing that today was Macaron day so the coincidence that I made them this weekend and did not post anything about them yet has seemed to work out quite well. 

Espresso Macrons_1

As I mentioned on my first Macaron post (The Great Macaron: The First Attempt) I did everything by hand because I did not have any sort of electric mixer at that point and I had no intention of getting one either. Then randomly my mom, who did not really know I was thinking about getting a kitchen aid, emailed me a great deal that she saw for one so I had to take the plunge and get it. Once it arrived the first thing I had to make was a second round of Macarons, especially since my sister was gone when I made the first attempt and she wanted to try one. This time I went for some flavor experimenting and made espresso cookies with a Mexican chocolate ganache filling. I think they turned out pretty well and I am pumped to make my next batch!
 
If you live in NYC and want¬†to celebrate¬†Macaron day check out this article by Grub Street for places offering free macarons! If you don’t live in the NYC area check out a place in your area that makes them or make your own. They are only as scary as you make them out to be!
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