Pumpkin Spiced Macarons
Shopping List
Pumpkin Macarons.
- Egg whites from three eggs
- 80g caster sugar
- 125g ground almonds
- 180g icing sugar
- 1 tablespoon pumpkin pie spice (details below)
- Orange food colouring
Pumpkin Spice Cream Cheese Frosting.
- 115g soft cream cheese
- 100g pumpkin purée
- 70g softened unsalted butter
- 400g icing sugar
- 1 ½ teaspoon cinnamon
(For how to make pumpkin puree, see my previous recipe for Pumpkin Spice doughnuts.)
Last week, I promised you a special collaboration between myself and my gorgeous friend Colin from Colin’s Time to Bake! I am so pleased to tell you it’s finally here!
In the style of Miss Taylor Swift, we have collaborated to bring you this musical parody bake. Why wont my cake rise? Why is my icing too soft? Why are my cupcakes not evenly baked?! These questions are all answered to help you bake it all!
The following recipe goes hand in hand with the musical video. Click play below to watch the finished product!
Pumpkin Pie Spice.
This is something I will be using in a few recipes. I know this is readily available in other countries but I had such a hard time finding it in England that I decided to make my own.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground mixed spice
- 1 ½ teaspoons ground cloves
Mix well. Keep in a jar and use as and when needed.
Firstly, mix together the icing sugar and ground almonds for about 5 minutes until they are mixed through completely.
Then whisk up the egg whites for 5-8 minutes until you obtain a stiff peak.
Once the egg whites are glossy, add in the caster sugar a third at a time and keep whisking.
It’s at this point you can add your food colouring.
Stir in the ground almond and icing sugar and carefully but decisively, mix it in using a spatula going all around the bowl and bringing it into the middle. You have to be careful not to collapse all the air in the egg whites.
Once it is all mixed in, you need to put it into a piping bag with a wide nozzle. Pipe circles of the mixture onto a baking tray lined with greaseproof paper. Tap the tray on the side a few times to flatten the peak if you have one.
Preheat the oven at this point to 140C and leave the macaroons on the side for about 30-45 minutes until they go shiny on the top and are no longer sticky to touch.
Then put them in the oven for 12-14 minutes. When you take them out of the oven, leave them to cool on the tray and when completely cooled, they should peel off the tray easily.
Mix together the butter and cream cheese. Add the pumpkin purée. Add the icing sugar and cinnamon.
Mix for 5 minutes until soft and creamy.
Scoop into a piping bag with a star nozzle and sandwich your macarons with this tasty spice filling!
Let me know how you get on, as always, on Facebook or Twitter.
Happy baking!
Britt xoxo
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