spiced pumpkin...

It has been 5 months since my last post of French macaroon, I Heart U French Macaroon. I have to say that this recipe works really well every time I make it. However, I did adjust the recipe a little bit by adding more almond flour to give its some texture inside the shell.

The oven temperature and baking time were different from the last post because I used the convectional oven this time. Like I said, you need to know how your oven works in order to get the right result. Keep making them to get the right feel. Although the formula and technique are important, to feel how the batter should look like helps you to the next step. Check out this blog and this blog, they did it.

yield 1 sheet pan

for the shell
- 130 g almond flour
- 100 g powdered sugar
- 40-45 g egg whites, aged
- 2 g pumpkin spice
- pinch of food coloring powder, orange
Italian meringue
- 160 g sugar
- 75 g water
- 57 g egg whites, aged

for the filling
- 115 g unsalted butter, softened
- 200 g powdered sugar
- 2 g pumpkin spice
- 60 g pumpkin puree


for the shell
1. Preheat the oven to 300 degrees F.
2. Create “Mass” by folding all ingredients (use 40 g. of egg whites, add more later if the finish batter is too stiff) together with a spatula or big spoon.
3. To make Italian meringue: Cook sugar and water to 230 degrees F. Remove from the heat, let the bubbles settle. In the meantime, whip egg whites in a mixer on high speed to soft peaks.
Pour cooked sugar slowly into the egg whites while continuing to whip the whites. Continue whipping the mixture to soft peaks. The finish meringue should be shinny and fold down when you flip the whisk over.
4. Fold in 25% of meringue into “Mass” to lighten the mixture.
5. Fold in the rest of meringue.
6. Place into a pastry bag with plain tip# 4, pipe 1-inch diameter circles on a baking sheet lined with a silicon mat.
7. Place into the oven, then lower the temperature to 290 degrees F.
8. Bake for 5 minutes, then rotate and bake for 3 more minutes.
9. Let them cool down completely on the baking sheet before removing.
10. Store in an airtight containers.

for the filling
1. Cream butter and powdered sugar together in a mixer on medium speed.
2. Add pure and spice, beat until light and fluffy.
3. Place into a pastry bag with plain tip.


Y said...

They look great :) Love the flavour!

Vanillaorchid said...

มาดูที่นี่ยิ่งสวย และน่าทานมาก ๆ เลยค่ะพี่ทิพย์

Gfron1 said...

Beautiful job!

Anonymous said...

After weeks and weeks of trying to make french macarons, I have finally perfected them with this recipe. Thank you!


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