Macarons, the mere mention of them, get’s a smile on our faces! A bite of these French delicacies, immediately transports us to taste heaven. But don’t let their simple elegance fool you, theses treats are rather tricky to make. Difficult as they might be, one can still make them. All you need are the right ingredients and lots of love.
Without further a due; let’s get started on our favorite flavored macaron recipes that you can whip up in your kitchen itself!
HALLOWEEN SPECIAL: PUMPKIN SPICE MACARONS
What is the first thing you think of when you think of Halloween? Let us guess- pumpkins and candy! And what if we told you that you can combine the two to make the utterly decadent and delicious pumpkin spice macarons? Yum, right? So here’s what you’ll need to make 40 of these beauties:
• 115 grams’ almond flour
• 230 grams’ powdered sugar
• 1-tablespoon pumpkin pie spice
• 144grams’ (or 5ounces) egg whites
• 72 grams’ sugar
• 1-teaspoon vanilla extract
• ½ teaspoon kosher salt
For the Pumpkin Buttercream filling
• ¼ cup butter
• 3- tablespoons pumpkin puree
• 1-teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice
• 3 cups powdered sugar
• 1-tablespoon whipping cream
• A pinch of salt
1. Preheat the oven to 300 degrees and prepare two baking tray with butter paper.
2. Sift together the powdered sugar, almond flour and pumpkin pie spice and set aside.
3. Using a stand mixer, combine the egg whites, sugar and salt at medium speed for 3 minutes and then increase the speed to high and beat for another 6 minutes.
4. Once the egg white mixture is slightly foamy, turn off the mixer, add the vanilla extract and whip again for a minute. The resultant batter should be a very stiff and have a meringue like consistency (beat until it does).
5. Fold in the almond flour mixture to the egg white batter. It should be semi liquid in consistency (enough to hold itself).
6. Prepare a large pastry bag, fitted with a plain tip. Scoop about half of the mixture into the prepared bag. Pipe the batter into circles on the prepared tray. Refill and continue.
7. Once the cookies have been piped out, beat the tray against the counter to help settle the cookie. Put in the oven to bake for 18 minutes.
8. Once done, allow them to cool before you peel them off the parchment.
For the Pumpkin Buttercream filling:
9. In a stand mixer, beat the butter and pumpkin puree at high speed for half a minute.
10. Add the vanilla extract, the pumpkin spice and salt to the mixer and combine for another 20 seconds.
11. Add the powdered sugar and beat at medium speed for a few minutes till the mixture is light and fluffy.
12. Assembly- Scoop the buttercream filling into the piping bag and pipe them onto the flattened side of half of the cookie. Sandwich these cookies with the flattened ends of the other cookies.
Eat and enjoy!
P.S. These cookies can be stored for a week!
THANKS GIVING’S DELIGHT: APPLE CINNAMON MACARONS
Let’s put a little sweet spin of our traditional thanks giving celebrations and instead of baking the same old grandma’s apple pie, bake scrumptious apple cinnamon macarons that are sure to win everyone’s hearts and earn you many “thanks”. Here’s what you’ll require:
• 1 ¼ cup powdered sugar
• 1 cup almond flour
• 3 egg whites (aged for 48hours)
• ¼ cup sugar
• 1-tablespoon finely ground freeze dried apples
• a pinch of salt
• red gel food color
For the Cinnamon Apple Filling:
• 3-tablespoons salted butter
• 1 ½ cup powdered sugar
• ¼ teaspoon cinnamon
• 2-tablespoon apple juice
1. Preheat the oven to 325 degrees Fahrenheit. Line 2 baking trays with baking parchment.
2. In a medium sized bowl, mix the powdered sugar, almond flour and the ground freeze dried apples together. Set aside.
3. In the bowl of an electric mixer add your egg whites with a pinch of salt and beat on low speed, till the batter is frothy.
4. Gradually increase the speed of the mixer whilst slowly adding the granulated sugar, beat till the batter forms stiff peaks. Add in the red gel food color and fold into the batter.
5. Mix in the two mixtures together.
6. Prepare a piping bag, fitted with a plain nozzle. Spoon the cookie batter into the piping bag. Pipe circles onto the baking trays. Bake the cookies for 8 to 10 minutes.
7. Allow the cookies to cool off on a cooling rack.
For the cinnamon filling:
8. Mix the powdered sugar in with the butter. Add in the cinnamon.
9. Alternating between the remaining sugar (a cup at a time) and the apple juice; add the two to the butter mixture. The mixture filling formed a semi liquid.
10. Assembly- Scoop the apple cinnamon filling into the piping bag and pipe them onto the flattened side of half of the cookie. Sandwich these cookies with the flattened ends of the other cookies.
Relish the taste and the accolades!
Amazeology is Australia’s first dessert customization website that allows you to completely personalize your macarons by choosing your preferred shell color and filling flavor. What’s more is that you can also choose to get a message, photograph or any image, printed on your macarons and add to its specialty. So be it for a rainy afternoon high tea, a birthday celebration, a wedding reception or even a corporate gathering; these delicacies are sure to charm everyone with their taste and look!