When my pregnant friend, Emi, told me she was having serious cravings for pumpkin, I thought: What could be better than to incorporate this flavor into a heavenly cookie??  True, this is not my healthiest pumpkin recipe, but the second you bite into these crunchy shelled pillows of perfection, you’re mind will likely be more focused on how to get another rather than the calorie count.  And fear not, I’ll have a healthy recipe that uses up the rest of your pumpkin purée soon enough...  Meanwhile, consume with caution!

Difficulty: 

Prep Time: 1 hour 30 minutes

Cooking Time:  15 minutes

Makes approximately 65 Macarons...

Pumpkin Spice Macarons

225g (1 ¾ c.)     Almond Flour

350g (3 c.)         Confectioners Sugar

4 Large             Egg Whites

                        Orange Food Coloring

1/2 tsp.             Cinnamon

1/4 tsp.              Nutmeg

1/2 tsp.              Vanilla Extract

200g (1 c.)         Sugar

70g (1/3 c.)        Water

3 Large             Egg Whites

1 pinch             Salt

•Preheat oven to 285°F

•Sift together Flour and Sugar into a med-large mixing bowl to remove any lumps.

1. •  Add 4 egg whites, spices, vanilla and enough food coloring for a strong orange color (add a tiny bit of blue for a more natural pumpkin color) and whisk together into a thick batter.
   

1. •Combine Sugar and Water in a small saucepan and heat on med-high. oKeep a candy thermometer inside to monitor temperature
   

2. 

   •Whisk 3 egg whites in electric mixer on medium-low (4) speed while Sugar syrup heats, and when it passes 230°F, turn mixer up to bring whites to soft peaks.
   

oSoft peaks means when you stop the mixer and lift up the whisk, the whites take form, but do not hold firm. 

•When sugar syrup reaches 240°F, stream into egg whites and turn up mixer to med-high for 20 seconds then turn off and remove bowl.

1. 

   •Add 1/3 whites to Almond batter, gently folding in with a spatula…then remaining 2/3.
   

1. •  Hold tip straight, ½” above the silpat or parchment paper and gently squeeze batter out into 1” wide mounds, finishing with a circular swoosh, leaving no point.  Leave at least 3” space between each macaron so they have room to spread without running into each other.
   

•Place macarons in the 285°F oven for 6 minutes then turn and rotate pans in oven so they cook evenly.  Lower temperature to 275°F and bake 6 more minutes on the other side.

•Remove and cool completely before removing from silpat or parchment paper.

Pumpkin Marscapone Cream

1/2 lb. (200g)   Marscapone, room temperature

4 oz. (120g)      Butter, room temperature

1 tsp.               Cinnamon

1/2 tsp.            Nutmeg

1 tsp.               Vanilla extract

5 oz. (125g)      Canned Pumpkin puree

2 cups              Confectioner’s Sugar

1. •In a small saucepan on medium heat, cook Pumpkin puree for 3 or 4 minutes to evaporate any liquid, then cool in refrigerator.
   

2. •Using the paddle attachment, combine Marscapone, Butter, spices and Vanilla extract.
   

3. 

   •Incorporate cooled pumpkin puree into the mixture, then gradually add confectioner’s sugar while paddling slightly faster than a stir.
   
4. 

   •Transfer to piping bag, adding a quarter size do on alternate rows, then sandwich, pack into plastic containers and store in freezer.
   

5. •Defrost for 20 minutes at room temperature.