The color is memorizing

I have gone pumpkin kookoo; it is an affliction I seem to have yearly every Fall. I talk Sydney into helping me create recipes with pumpkin in them; being that pumpkin is her least favorite flavor she is quite the baking trooper. Macarons are a staple in our household, and one of Sydney’s favorite pastries. It is hard to believe it has only been 18 months since Sydney experienced an authentic macaron at Pierre Hermes  pâtisserie; in fact, Pierre Hermes was my muse for this flavor (he designs unusual and popular flavors).

I have had a plethora of readers ask me if I could break down the macaron recipe into a tutorial; this post will show only the biscuit and the filling will be in the next post. Please feel free to email me if you have any questions.

We both adored the flavor



Prepare your mise en place.

Mise en place

Place the almonds, powdered sugar,pumpkin powder, and food colorants in a food processor and give them a good pulse until the nuts are finely ground.

Allow it to mix till a fine powder

Sift the tant pour tant in two batches  (almond flour, pumpkin powder, and icing sugar) and set a side.

The easiest and fastest way to sift is divide the tant pour tant

Second half

In a small pot over low heat, combine sugar, vanilla skins, and water. Swirl the pot over the burner to dissolve the sugar completely.

The skins will go in  with the water and sugar; the seeds in the meringue

Do not stir. Increase the heat and boil to a softball stage (235 to 240 degrees F/ 113 to 116 degrees C). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.

Be sure to check the temperature of the syrup

Meanwhile, prepare your meringue.

The egg white are beginning to foam

In the bowl of an electric mixer, fitted with the whisk attachment, whisk the other half of eggs whites and egg white powder on medium low speed until foamy. Add the orange essence, increase the speed to medium, and beat until soft peaks and add vanilla seeds, and begin to slowly add super fine sugar to the egg whites. Whisk egg whites to medium firm.

Carefully pour in a steady stream; staying away from the whisk attachment

With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff, shiny, and glossy. Do not overbeat your meringue or it will be too dry. The meringue should resizable a whipped cream texture, as my daughter says.

The meringue stands up tall and stiff

Take the bowl with your tant pour tant (almond mixture) and add the reserved half of egg whites.

Add a third of the meringue to the tant pour tant, give it a quick fold to break some of the air, keep folding till the almond mixture is mixed into the meringue, and then fold another third of the meringue into the batter, continue to vigorously fold till there are no white streaks. Now add the last third of meringue to the batter fold till thick, shiny and ribbons fall from the spatula. Fold the batter carefully until you obtain a batter that falls back on itself and resembles shiny cake batter. There is no magic, I am not going to tell you that the batter should look like magma, I doubt you have ever seen it up close, I know I haven’t!

The batter should be a tad thicker than cake batter

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto silicone mats lined baking sheets or parchment paper lined baking sheets.

Use an open round tube/tip

Let the macarons to sit out for about 1 hour to make sure the shells are hard. A well-made macaron features a crinkly “foot” on the bottom of each shell. Let the piped batter rest for 30 to 60 minutes, and then rap the sheets on a tabletop to help them set properly. And stack two baking sheets together, so the delicate cookies are sitting atop a double- or even triple-thick baking pan.

The pieds should rest for 1 hour to develop a skin


Bake the macarons for 5 minutes, then quickly open the oven door, turn the pan, and close the oven. Bake them for another 5 minutes and open and close the oven again. Continue to bake the macarons until the tops are rounded and firm and a craggy ridge, the foot, has formed around the base, about  5 minutes (check the macarons after a couple of minutes, as the baking time will vary by the oven).

Remove the silicone mat or parchment paper with the macarons still attached to a cooling rack; so they do not become soggy. Once the macarons are freely loosen from the silpat/parchment paper transfer to another cooling rack for a good 2 hours.

Completely allow the macaron biscuits to cool prior to filling

Let cool.


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