Macarons~ An Autumn Trio

Autumn Macaron Trio: Pumpkin Pie with Maple Creme, Maple Sugar with Pumpkin Ganache, Cumin with Citrus and Anise

Let’s face it, macarons are chic little buggers.  How can we even think of calories when something is this adorable and well dressed?  With a few basic tools and a little finesse, macarons are simple to execute.  Below is the my Basic Macaron Recipe.  The recipe provides a solid base structure to customize anyway you wish.  As foliage is near peak in Boston, I played up the Autumn notes.  Scroll down to see three unique flavor combinations using the same basic batter recipe.  PS…These make great hostess gifts!  Pick up some professional white pastry boxes at your local craft store and let these sweet cakes speak for themselves the next time you walk through the door.  They are already dressed for the party!

My basic Macaron Recipe~

EQUIPEMENT:

Food Processor, Hand Mixer, Pastry Bag with 1/2″ plain round tip, Sil-Mat or Parchment Paper, Cookie Sheet

INGREDIENTS:

Makes ~ 16 Macarons

  • 3/4 cup ground almonds (flour/meal)
  • 1 cup confectioners sugar
  • 2 extra large egg whites
  • 1/4 cup granulated sugar
  • Seasoning/Flavoring of choice
  • Food Coloring (optional)
  • Favorite Filling

PREPARATION:

  • Preheat oven to 325F.  Prepare baking sheet with a sil-mat or parchment paper, trimmed to fit. Prepare Pastry Bag with 1/2″ plain round tip.
  • In a food processor, combine ground almonds and confectioners sugar. Pulse 10 times to integrate and create a light, fluffy powder.
  • Using a hand mixer in a medium mixing bowl, beat egg whites to form soft peaks.  Add desired seasoning/ flavoring and food coloring (optional).  Continue mixing and slowly add granulated sugar.  Continue mixing on medium speed until egg mixture forms stiff peaks and has a beautiful, meringue-like, sheen to the batter.
  • Gently fold in flour mixture to egg mixture, one third at a time, using a rubber spatula. Continue folding until the dry ingredients have completely integrated and batter resumes a beautiful, shiny quality and a ribbon like texture.
  • Fill pastry bag with batter and carefully pipe approx 32 small circles onto prepared cookie sheet. Before placing in the oven, lift cookie sheet and tap bottom with hand a few times to release any air in batter and help mixture settle.  Let rest  for 10 minutes before placing cookie sheet into oven.
  • Bake 25-30 minutes.  Let cool completely.  Sandwich pairs together with desired filling.  I use a ziplock bag as a pastry bag with the bottom corner snipped to make an even circle of filling on flat cookie surface.   Chill macarons until ready to serve.  Enjoy within 24 hours of assembling.

MAPLE SUGAR MACARONS with PUMPKIN GANACHE and ENGLISH TOFFEE

Maple Sugar Macaron with Pumpkin Ganache and Toffee Crunch

Maple Sugar Macarons:

  • 1 basic Macaron Recipe (see above)
  • *Substitute 1/4 cup granulated sugar for 1/4 cup maple sugar, if available
  • 1/2 tsp maple extract

Pumpkin Ganache:

Warning: You may want to find a private corner and consume in huge spoonfuls.  AMAZING! 

  • 8 oz white chocolate (I like to use the Lindt Classic Recipe White Chocolate Bars found at most grocery stores), chopped
  • 3 Tbs heavy cream
  • 2 Tbs brown sugar
  • 1/2 cup pureed pumpkin
  • 1 1/2 tsp pumpkin pie spice (I love Trader Joe’s mix)
  • English Toffee/Heath Bar/Almond Rocca crushed for decoration

Ganache Preparation:

  • Melt white chocolate in a double boiler.
  • In a small pot, heat heavy cream, brown sugar, pumpkin puree, and spice until warm.
  • Remove White Chocolate from heat.  Fold in pumpkin mixture. Place mixture in pastry bag (I use a ziplock and snip a small hole in the bottom corner when I’m ready to use) and chill for 30 minutes until thickened slightly.
  • Pipe evenly and generously onto flat surface of cookie.
  • I like to use crushed English Toffee as a decoration for this tasty treat.

Other Combinations

PUMPKIN PIE MACARONS with MAPLE CREME and SALTED PEPITAS

Pumpkin Pie Macaron with Maple Creme and Salted Pepitas

Pumpkin Pie Macarons:

1 Basic Macaron Recipe (see above)

Plus 2 Tsp Pumpkin Pie Seasoning

Maple Creme Filling

6 oz cream cheese, softened

3 Tbs unsalted butter, softened

1/4+ tsp maple extract

1/2 tsp vanilla extract

2 cups confectioners sugar

Creme Preparation:

Combine all ingredients and cream with a hand mixer until light and fluffy.  Transfer to pasty bag and pipe.

CUMIN MACARONS with CITRUS and ANISE MASCARPONE (Note: This is an unexpected flavor combination, best served to a sophisticated palate:)

Cumin Macaron with Citrus and Anise Mascarpone

Cumin Macarons:

1 basic Macaron Recipe (see above)

Plus 1/8 tsp cumin, finely ground

Citrus and Anise Mascarpone:

1/2 cup mascarpone, softened

1/3 cup citrus marmalade (orange, grapefruit and/or lemon are fantastic)

pinch ground anise

pinch ground clove

Preparation:

Whip with rubber spatula until smooth.

Transfer to pastry bag and pipe.

Autumn Trio…Bon appetit!

Comments

  1. SO GOOD! I honestly don’t know how you do it Anna!

Trackbacks

  1. […] I’m also setting myself the challenge of making these gorgeous autumn macaroons pictured above. I’ve never made macaroons before so have no idea how they will turn out but I thought that these ones from the Brave Apron blog were just too tempting to resist. If you want to join me you can find the recipe here. […]

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