Description
Festive Turkey Macarons with spiced pumpkin buttercream, perfect for Thanksgiving treats.
Ingredients
- 140 grams almond flour
- 125 grams powdered sugar
- 1 teaspoon cinnamon
- 105 grams egg whites
- ¼ teaspoon cream of tartar
- 105 grams granulated sugar
- Brown gel food coloring
- 4 tablespoons unsalted butter (room temperature)
- 2 ounces cream cheese (room temperature)
- ¼ cup pumpkin puree
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 2 to 2 ½ cups powdered sugar
- ½ cup butterscotch chips
- Candy sprinkles for eyes
- One bag of candy corn
Instructions
- Start by wiping down bowls, attachments, spatulas, and baking mats with vinegar to remove any grease or residue. This ensures your macarons turn out perfectly.
- In a medium bowl, sift together almond flour, powdered sugar, and cinnamon. Set aside.
- In a stand mixer, mix egg whites and cream of tartar on low until foamy (about 1-2 minutes). Gradually add granulated sugar and increase speed to medium, mixing until stiff peaks form (5-6 minutes). Be careful not to over-mix.
- Gently fold half of the sifted dry ingredients into the meringue. Once combined, add the remaining dry ingredients. Add brown gel food coloring to achieve the desired color. Continue folding until the batter flows like ribbons and you can make a figure 8 without the batter breaking.
- Line baking sheets with silicone mats. Fill a piping bag fitted with a round tip with the batter. Pipe onto the mats following a template. Tap the baking sheet to remove air bubbles and pop any remaining bubbles with a toothpick.
- Bake: Preheat the oven to 300°F (150°C). Let the macarons dry for 40-45 minutes until a skin forms. Bake each tray for 13-14 minutes. Allow to cool completely on the mat before removing.
- Make the Buttercream: While macarons bake, prepare the buttercream. Squeeze excess moisture from pumpkin puree using paper towels. Cream together pumpkin puree, butter, cream cheese, and brown sugar. Gradually add powdered sugar and spices until you achieve a pipeable consistency.
- Pair macaron shells by size. Pipe buttercream on one shell of each pair and sandwich together. Chill in the refrigerator for at least an hour before decorating.
- Decorate: Melt butterscotch chips and use a toothpick to apply to the back of candy eyes and a butterscotch chip for the beak. Add candy corns to the buttercream for tail feathers.
- Store: Keep macarons in an airtight container in the refrigerator. Allow them to mature for 24 hours for optimal flavor. Bring to room temperature before serving.
Notes
For best results, age egg whites overnight and let macarons rest before baking to ensure perfect feet.
Nutrition
- Serving Size: 1 macaron
- Calories: 133 kcal
- Sugar: 21 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
