Warm spices like cinnamon, nutmeg, cloves, and allspice are combined to create these Autumn Macarons, which are the ideal treat for the fall season. A delightful balance of flavors results from the filling of the delicate almond shells with either maple buttercream or spiced pumpkin ganache.
Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged. 50g granulated sugar. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. Orange food coloring optional. Filling of your choice e.g., spiced pumpkin ganache, maple buttercream.
Instructions: Line a baking sheet with silicone mats or parchment paper. In a bowl, sift together powdered sugar and almond flour. Mix thoroughly after adding the spices. Beat the aged egg whites until frothy in a different bowl. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Fold in thirds of the dry mixture into the egg whites. If desired, add food coloring and fold the batter until it becomes glossy and smooth. Spoon the mixture into a bag fitted with a round tip for piping. Pipe tiny, evenly spaced circles onto the baking sheet that has been prepared. The macarons should form a skin after about 30 minutes of sitting at room temperature. Set the oven temperature to 300F 150C. Bake for 12 to 15 minutes, or until the macarons come off the parchment paper easily. Before taking them off the baking sheet, allow them to cool completely. After cooling, sandwich your preferred filling between two macaron shells of similar size. To allow the macarons to mature, place them in the refrigerator in an airtight container for at least 24 hours. Before serving, let them come to room temperature.
Prep Time: 30 minutes
Cook Time: 15 minutes
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