MMMmmmm Food!

MMMmmmm Food!

Monday, November 12, 2012

Pumpkin Spice French Macaroons!

Halloween was not too long ago... but I felt the need to travel back in time to little Tazzy's first costume!
 TACO TAZ!!!!!!

ok... back to the task at hand:
 You will need:

1 & 1/2 cups finely ground almonds
1 & 1/4 cups powdered sugar
1 tsp pumpkin pie spice
3 egg whites
1/2 tsp vanilla extract
pinch of kosher salt
1/4 cup granulated sugar
8 drops yellow food coloring
2 drops red food coloring
1/2 cup pumpkin butter

 Measure out the almonds and toss them in a food processor.  
 You want them to be VERY finely ground.
 Measure out the powdered sugar...
 And pumpkin pie spice!!  (If you don't have this, just make your own - just google it, super easy!)
 Put all of those into a medium bowl and mix together with a fork!
 Next prep some baking sheet with parchment paper.  I ended up needing 4 sheets in all.
 Quick tip (cream of tarter is not used!) - I found something to make about 1.5 inch circles.  Use a pencil to lightly mark the parchment - then after you've got all 12 marked, flip the paper over so the pencil doesn't get on the batter.  It will help you make nice circles.
 Separate the whites and yolks from 3 eggs (use yolk for something else).  Put a pinch of salt in a metal bowl and add the whites.
 Beat the whites until frothy - then increase the speed and add the granulated sugar one tablespoon at a time until fully Incorporated.  Stop beating when you've got a stiff peak.
 Pour in the sugar/almond mixture to the whites - fold it all together - then add the food coloring drops.
 Ugh... this has finally been the thing that is forcing me to go get a real pastry piping bag!  The plastic zip bag was "ok" - just snip the corner off... but a nicer circle would have been great!
 Pipe circles onto the parchment.  Preheat oven to 325.  Let them sit for about 20-30 min before baking - you want the tops to set.
 I baked these for about 5 minutes, gave them a turn in the oven and then another 5 minutes.
 Let them fully cool on the baking sheets - then you can pop them off the parchment paper.
 PUMPKIN BUTTER!!!!  I had never heard of it before!!!!  And I sure as heck wasn't going to make this myself!  Just go to whole foods and buy it.  It is like apple butter (not really butter - more like a jam spread).  Put a small amount on the flat side of one "cookie" - then top with another to make a little "sandwich."
 These are super delicate and light!  Be careful to not break them!!!
 YUM!!!  These are so fun!  Light, crunchy on the outside and chewy on the inside!  Now I want to try to make these again and have them puff up a little more - Must make these for Thanksgiving!
Hope you try to make these too!!!!

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