Myla's Pumpkin Spice Macarons from SUR L A TABLE

Name: Myla's Pumpkin Spice Macarons from SUR L A TABLE
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Cuisine: French, European, Mediterranean
Ingredients: 7 oz confectioner's sugar; 1/2 tsp ground cinnamon; 1/4 tsp freshly ground nutmeg; 1/8 tsp ground cloves; 1/4 tsp ground ginger; 4 oz almond flour; 4 oz egg whites; 1/8 tsp cream of tarter; 3 1/2 oz granulated sugar; 1/8 tsp orange Wilton gel food coloring; 2/3 cup heavy whipping cream; 8 oz bittersweet chocolate, chopped; 2 tbsp unsalted butter softened; 1/8 tsp kosher salt; 4 oz unsalted butter, at room temperature; 1 cup confectioner's sugar; 5 tbsp maple syrup

18 steps

Prep:2hCook:5min

Making macarons requires only three ingredients: almond flour, confectioners’ sugar and egg whites. Other items such as cocoa powder, dried raspberries, nut powders and dried teas can be added to change the color and flavor of these delicate cookies. It’s important to carefully choose ingredients and follow the preparation and baking instructions in this packet to ensure success. To ensure consistent results, weigh all ingredients with a digital scale. • Make sure to sift your ingredients multiple times if necessary. Dry ingredients should have a powdery texture with no lumps. The almond and confectioners’ sugar mixture may be pulsed in a food processor to make the texture finer. • The final macaron batter should be firm and drip slowly when scooped with a silicone spatula. • To keep macarons consistent in size and shape, make a circle template by drawing 1 1/3-inch circles spaced at least 1/2 inch apart on the reverse side of a sheet of parchment paper cut to fit your baking sheet, or use a macaron silicone baking mat. • When piping the macaron batter, keep the tip of the pastry bag about 1/2 inch above and in the middle of the circle guide since the batter will spread. • After piping, rap the baking sheet firmly on the counter to release any trapped air and to help form the pied. • Dry the piped macarons for at least 40 minutes before baking. The drying process is complete when the macarons no longer stick to your finger when lightly touched. • Rotate the baking sheet in the oven to promote even baking. • If macarons stick to the parchment paper after baking, pour a small amount of water underneath the parchment and allow the steam to loosen the macarons. • Macarons can be kept sealed in an airtight container up to 1 week in the refrigerator.

Updated at: Thu, 17 Aug 2023 04:50:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories226 kcal (11%)

Total Fat13.5 g (19%)

Carbs26.4 g (10%)

Sugars24.2 g (27%)

Protein2.5 g (5%)

Sodium20.8 mg (1%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

7 ozconfectioner's sugar

½ tspground cinnamon

¼ tspnutmeg

freshly ground

⅛ tspground cloves

¼ tspground ginger

4 ozalmond flour

4 ozegg whites

⅛ tspcream of tarter

3.5 ozgranulated sugar

⅛ tspgel food coloring

orange

⅔ cupheavy whipping cream

8 ozbittersweet chocolate

chopped

2 Tbspunsalted butter

softened

⅛ tspkosher salt

4 ozunsalted butter

at room temperature

1 cupconfectioner's sugar

5 Tbspmaple syrup

Instructions

Step 1

Common/French/Cold Meringue Made with room temperature egg whites. Sugar is slowly added after egg whites are beaten to the soft peak stage. This mixture is less stable and must be used immediately. Cooked/Italian/Hot Meringue A sugar syrup (4 parts sugar to 1 part water) is cooked to approximately 243°F (firm ball stage), then poured into the whipping egg whites (begin whipping egg whites when sugar syrup reaches a boil). This mixture is more stable than a cold meringue

Step 2

Macaronnage The technique of mixing almond flour and meringue to create macarons. Macaronner The technique of mixing the batter until it is firm and drips slowly when scooped. Pied The “foot” or small frills that form along the bottom edge of a macaron that makes the cookie distinctive and authentic. Forming the pied depends on several factors including proper macaronnage, oven temperature and rapping the baking sheet on the counter before placing it in the oven.

Step 3

Almond Flour, very finely ground Available at Sur La Table, health food stores or online. Store products in the freezer as nut flours spoil quickly. Purchase products that contain little or no cornstarch which can cause macaron shells to crack. Another option is to buy almonds and grind to a very fine texture in a food processor, spice grinder or blender. Egg Whites For best results, allow egg whites to reach room temperature before whipping. Make sure that the whites contain no bits of yolk which will prevent the whites from foaming properly. A mild acid such as cream of tartar also helps egg whites foam. When measuring, keep in mind that the white from a large egg weighs approximately 1 ounce. Flavorings Mix dry flavorings such as dried fruit powders, teas, nut powders and cocoa with the almond meal. Mix wet ingredients such as food colorings with the egg whites once they’re beaten.

Step 4

1. Preheat oven to 300°F, with rack placed in the lower section of the oven. Fit baking sheets with parchment paper or silicone mats. Make sure the pans are flat (not dented or warped) and the parchment is trimmed to fit pan. Using paper templates, trace circles onto the parchment or place them under the silicone mats.

OvenPreheat

Step 5

2. In the bowl of a food processor fitted with a metal blade, pulse the confectioners’ sugar and spices with the almond flour into a fine powder. Using a drum sieve, sift mixture onto a sheet of parchment paper and regrind mixture; sift once more and discard any larger pieces, (no more than 1/2 teaspoon) and set aside.

Step 6

3. To make the meringue: To the bowl of a stand mixer fitted with a whisk attachment, add egg whites and cream of tartar; whip whites on medium speed until foamy. Gradually add sugar, stopping to scrape down the sides of the bowl as needed. Once all the sugar is incorporated, continue to whip meringue into stiff glossy peaks. The meringue should have the consistency of shaving cream. Whisk in vanilla. Whisk in the food coloring by hand, adding more gel as needed to reach desired color. The meringue should remain thick and stable.

Step 7

4. To complete the macaronnage step: Add one-third of the sifted flour mixture to the meringue and fold with the spatula. Once incorporated, add the remaining flour mixture, smearing the batter along the sides of the bowl and then folding back to the center, being careful not to over mix. Repeat until the batter becomes shiny and reaches the consistency of slow moving lava. To check for the correct consistency, the batter should flow from your spatula like thick lava and hold a ribbon for a couple of seconds, then fall back into itself making a smooth glossy surface. If it falls in clumps and doesn’t flow slowly, continue to fold gently, deflating the batter until the proper consistency is reached.

Step 8

5. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a small dollop of batter into the corners of each baking sheet and lay parchment over (ink side down) and press down corners to secure. Using both hands to hold the pastry bag, pipe batter by placing the tip 1/2 inch above the parchment, directly in the center of the first stenciled circle, and fill. Once the circle is filled, stop squeezing and make a quick upward and sideways motion to detach the batter and move to the next circle. (The batter should settle into a smooth and glossy round circle.)

Step 9

6. Let macarons stand at room temperature until a firm skin forms on the macarons, 30 to 45 minutes. To check to see if the macarons are ready, lightly touch the side, and if your finger does not make a dent, they are ready for the oven.

Step 10

7. Bake macarons one sheet at a time, rotating halfway through, until macarons are crisp and firm, 14 to 16 minutes. Carefully slide macaron topped parchment sheets onto a wire rack and allow macarons to cool completely before removing from paper and filling.

Step 11

Chocolate Ganache _______ 1. To a small saucepan set over medium-high heat, add cream and bring to a simmer. Place chocolate in a medium heatproof bowl and pour hot cream over the chocolate. Let stand for 5 minutes.

Step 12

2. Slowly stir chocolate mixture with a silicone spatula to combine. Add butter and salt; whisk until smooth. Let cool, stirring every 10 minutes until firm but still pliable for piping.

Step 13

3. When ganache reaches the desired consistency, transfer to a piping bag with a medium round tip.

Step 14

4. To assemble macarons: Pipe about 1 teaspoon of ganache onto the flat side of a cooled macaron. Place another cookie, flat side down, over the filling and gently press just enough to push the filling out towards the edges.

Step 15

Maple Butter Cream 1. To the bowl of a stand mixer fitted with a whisk attachment, add the butter and whip until light and creamy, about 2 minutes.

Step 16

2. Add the confectioners’ sugar and maple syrup and mix until the ingredients are well combined and the mixture is smooth, about 3 minutes.

Step 17

3. Use buttercream immediately or cover and refrigerate. If refrigerated, bring to room temperature and beat on low speed until smooth before using.

Step 18

4. Transfer buttercream to a piping bag fitted with a medium plain round pastry tip. Pipe a cherry-size portion of buttercream onto the flat side of a cooled macaron. Top with a second macaron half and gently press just enough to push the buttercream to the edges.