Tuesday, October 21, 2014

Fancy Pumpkin Spice Macarons

I have a new love of Macarons. I think I've finally figured out the trick to them. I've made them a few times now and each time they get easier and easier. 

My best tip is to WEIGH your ingredients. It's not enough to measure 1 cup, you must weigh your almond flour and powdered sugar. If you don't have a kitchen food scale, get one! They aren't that expensive and once you have it, you'll use it all the time.

The nice people at Uncommon Good sent me this cute little cupcake trophy stand. I thought it would be perfect to put my beautiful macs on. Check out all of their pretty gifts for mom on their site here. These award winning stands would be great for a special dessert award for a good spelling test or math test. Maybe for a special birthday treat or just to celebrate a great day! I think that it would make just about any dessert better :)

These fancy Macarons are easy to decorate once they are made. I guess that if you can't bake your own, then you can dress them up so they look great! 

Simply melt some candy bark, dip the macs and then add some sprinkles. Viola! Impressive!

Pumpkin Spice Macarons

by Karyn Granrud
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: almond pumpkin cookie macaron
Ingredients (serves 24)
    For the Macarons
    • 100 grams Powdered Sugar
    • 100 grams Almond Flour
    • 2 egg whites
    • 1/8 teaspoon cream of tartar
    • 55 grams of superfine sugar
    For the Filling
    • 1/4 C Pumpkin Spice Cream Cheese
    • 1 C Powdered Sugar
    For the Decorating
    • White Almond Bark
    • Colored Candy Disks
    • Sprinkles - I used gold sugar, white sugar, gold mini dragees, and fall colored sugar pearls
    For the Macarons
    Line two baking sheets with parchment or a silicon mat. Prepare a pastry bag with a large round tip and preheat the oven to 350℉.
    Combine the powdered sugar and almond flour in a food processor and pulse several times to combine and get out any lumps.
    Place the egg whites into a mixer with a whisk attachment and whip until foamy. Add in the cream of tartar and increase the speed to medium high. When soft peaks start to form, gradually add in the superfine sugar. Increase the speed to high and whip until stiff peaks form.
    Remove the mixing bowl and sift 1/3 of the almond sugar mixture over the meringue. Fold in until it's incorporated and then add in another 1/3 of the mixture. Fold again and then add in all of the flour and sugar folding until the mixture is thick and viscus and falls off the spatula in a long ribbon.
    Transfer the mixture into the piping bag and pipe out 1 1/2 inch circles.
    Bang the cookie sheet on the counter to get out any air bubbles. Let them sit for 20 - 30 minutes and make sure that their surfaces are dry to the touch.
    Reduce the heat to 325℉ and bake one sheet at a time for 10 minutes, turning the sheet half way through.
    Let the cookies cool completely on the sheets. Do not try to remove them while they are still warm, they will most likely rip the bottoms. Peel away the parchment or silicon from the cool Macarons.
    For the Filling
    Mix the cream cheese with the powdered sugar until smooth and combined. Add a dollop to the center of one cookie and make a sandwich.
    To decorate
    Melt some white Almond Bark according to the directions. You can color your candy with OIL BASED colors or buy precolored candy melts. Dip 1/2 of the macaron into the candy, shake off the excess and then add your sprinkles. Stand them up and leave to dry.
    To store them, place into a container and keep refrigerated. Take them out 30 minutes before serving, but leave them in the closed container. Any condensation that may form will form on the container and not on your pretty cookies.
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    For More Macaron Mania, check out these posts.

    Monday, October 20, 2014

    Two Cup Tuesday No.94

    Where has the year gone? October is almost over and that means that I'm approaching another birthday. How is that possible?!? Ugh! It's not that I'm getting older, it's just that time is flying and I can't believe another year has flown by!

    I'm celebrating with Sandra! If you haven't entered for the KA Mixer - here's your chance! Good Luck!

       a Rafflecopter giveaway

    Anyway, didn't get a new post for Dieter's Downfall done, so here's three great fall recipes for ya!

    Features this week are...

    Thursday, October 16, 2014

    Fall Gourd Cake Pops

    It's Fall!! It's Fall!! And Fall means lots of pumpkin, gourds, and squashes! I dedicate this post to all of the misshapen, odd colored, strange textured, and made-fun-of gourds out there. I feel for ya. I can identify with ya. I think that your colors make you special and that your weird bumps and bruises give you character. 

    When I head off to the farmers market or local pumpkin patch, I want to take all of the strange and unusual pumpkins home. I want to put them on center stage for everyone to look at and marvel over. They need a place of honor to show off how wonderfully different they were created.  

    Wednesday, October 15, 2014

    Cadbury Screme Egg Cupcakes

    Since I'm all about EASY, how about these easy Halloween Cupcakes for your weekend snack? They start off with your favorite cupcakes, then get a super funky frosting decoration and finally topped off with a Cadbury Screme Egg! So easy, so yummy, so packed full of sugar for all the crazy kids!

    I love it!

    You've gotta be a fan of the Easter Creme Egg to enjoy this treat. I personally love them and try my hardest not to induldge... but...for the sake of the blog, I just had to pick them up!

    Tuesday, October 14, 2014

    Halloween Cherries

    Phew! It's been one of those days! Ah, who am I kidding? It's been one of those years! You know what will make my life just a bit easier? Simple treats. I don't think it gets much easier than Chocolate Dipped Cherries.

    However, these chocolate cherries are all dressed up for Halloween! I found some orange Roland Cherriesand knew they would be perfect for a fun, quick and easy snack.

    These would be great to add to a cake or cupcakes. Place them on you Halloween treat table or just enjoy them as it. That's what I did.

    Monday, October 13, 2014

    Two Cup Tuesday No.93

    Did you have a great weekend? We were super lazy, slept in, watched TV, and basically vegged out. It was great. We finally got out of the house today and drove all the way to Berkeley Springs, WV. It's a very historic area and home to George Washington's "bath tub". I think that's pretty cool!

    Another week, another Monday, another party! Thanks so much to everyone coming back week after week. It's fun to go through all the new blogs and visit with old friends. I really appreciate everyone coming by!

    This week on Dieter's Downfall, I'm making a Chocolate Zuccotto - also known as a Bomb Cake. I got the recipe while I was in Hawaii and got to visit the Four Seasons Hualalai for dessert at their Beach Tree restaurant. It was amazing and I wanted to recreate it at home. 

    It starts off with Amaretti Cookies, buttermilk ice cream and then the zuccotto! It's going to be epic! 

    This weeks features are...

    Sunday, October 12, 2014

    Organizing my Baking Supplies

    OXO and The Container Store want you to get your Kitchen Organized - and I did just that!
    Get the OXO Pop Containers from The Container Store.

    OXO is celebrating POPtober and they want you all to know about their amazing Pop Containers. They sent me some to test out and get my baking supplies organized. It was a much needed thing for me to do! My baking supplies were a MESS! I pulled everything out, placed it on the counter, threw away a ton of old food, cleaned out the garbage and organized all of my supplies! 

    It looks so much better now thanks to OXO and The Container Store!

    I had so many open bags and old candy that I just never used it. I would use half of the bag for a post and then saved the other half for later. Well, later never came, so into the trash it went. My counter was a mess. Don't believe me? Check out my Instagram feed.

    This post contains Affiliate Links. I am a proud member of the Amazon Affiliate Program. If you decide to purchase something from these links, I do make a very small commision. That commission is put back into blog supplies. Thanks so much for your support.


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