This is what you are going to have with your coffee today.
So my sugar eliminating idea lasted all of 3 days…. I just couldn’t help myself!
My sister-in-law Amanda kept going on and on about her macaron making adventures while her husband (my little brother) is in Puerto Rico (I think) for work. So she decides that along with holding down the fort of 4 children, a dog, a few cats and who knows how many chickens and ducks she thinks she needs to start making treats.
Well she’s right of course.
We must pamper ourselves in some way when the husband is gone and Amanda is no less of a baker than I am. Maybe more….
We have gone back on forth with youtube videos and technique talking and then I let her mess around with it first to work out some things and then decided I should try it myself.
I was supposed to go on a nice, blazing hot trail run this morning (it’s still hot and humid here in Florida) while the kids are in school but I managed to roll my ankle yesterday while I was running by trying to run on the edge of the pavement and now I have some kind of pulled muscle….I am SUPER annoyed because I am just coming back from a minor ITB strain. GRRRrrrrrr.
Thus you all get to enjoy my injury vicariously through my macaroons.
Like I said, this is my first exploit with the things and, even though I’ve researched it a bit, there isn’t anything like just doing it.
I actually found the recipe for the macarons themselves HERE and I feel Nicole explains the process in a very well laid out and clear manner, bravo Nicole.
Mine turned out on the first try.
I did bump the AC way up…or is it down? I have a hard time with that one (we usually keep it at 78˚ but I went to 74˚ as Amanda said she felt humidity really affected them. You probably won’t have that problem unless you live somewhere tropical, like moi.
At any rate, these things are. to. die. for.
Oh my word. It’s a good thing I am at least TRYING to control myself otherwise I would just sit here and eat the whole batch. In fact I was just editing the photos and had to go grab another from the shoot.
Amanda and I agree buttercream is great in these little treats but more a syrupy type texture comes through much better, so I used caramel to give it that little boost and it made them just perfect. If you don’t feel like making both that caramel AND the buttercream you could certainly do one and not the other but you will be much happier with both 🙂
- FOR THE MACARONS
- 115g almond flour or blanched almonds
- 230g powdered sugar
- 1 tablespoon pumpkin pie spice
- 144g egg whites, temperature
- 72g sugar
- 1 tsp vanilla extract
- 2g kosher salt
FOR THE PUMPKIN LATTE BUTTERCREAM
- 2 whole eggs
- ½ cup granulated sugar
- 1 tablespoon instant coffee powder
- 3 sticks unsalted butter
- 1 teaspoon vanilla extract
- 3 tablespoons pumpkin puree
FOR THE CARAMEL
- 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy cream, room temperature
- ¼ teaspoon sea salt
- For instructions on making the macarons go HERE
- Since this was so well written I didn't think I should try to redo it.
TO MAKE THE BUTTERCREAM
- Place the eggs, sugar and coffee powder in the bowl of an electric mixer.
- Place the bowl over a pot of boiling water and whisk the egg mixture while it heats just until the sugar is dissolved, test this by rubbing a bit of the mixture between your fingers, if smooth and not gritty it's ready.
- Place the bowl on the mixer and attach the whisk.
- Whisk on high for 10 minutes.
- Continue whisking but change to a low speed add pumpkin and then the butter a little at a time.
- Add the vanilla.
- If the mixture is looking curdled, no worries, it comes together. Happens all the time.
- Once it is fairly well combined, switch to a paddle attachment and beat on medium high for a few seconds until the frosting is nice and smooth.
TO MAKE THE CARAMEL
- Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
- Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
- Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
- Add the salt and whisk again a couple times just to incorporate.
- Let cool in the pan for a bit and then pour, carefully, into a mason jar to store to cool completely.
- Simply smear a bit of caramel on one macaron and a bit of buttercream on another and then sandwich them together. Repeat with remaining cookies.