Making the Macarons
- Sift the dry ingredients: Combine 150g of almond flour and 150g of confectioners' sugar in a large bowl and sift them well.
- Make the syrup: In a small saucepan, mix 37g of water and 150g of sugar. Cook over low-to-medium heat until it reaches 118°C / 244°F. This takes about 3 to 4 minutes, so keep a close eye on it!
- Start the meringue: While the syrup heats up, put 55g of egg whites into your stand mixer. Whip on speed 6 for 1 to 2 minutes until it looks like a bubble bath. If the whites get there before the syrup is ready, just drop the mixer down to its lowest speed.
- Combine them: With the mixer still running, gently pour the hot syrup into the egg whites. Turn the speed up to 8 and whip for about 2 minutes until it transforms into a glossy meringue with a marshmallow-like texture.
- Fold the batter (Macaronage): Grab your bowl of dry ingredients and add the remaining 55g of egg whites (raw, unwhipped) along with your food coloring if you're using any. Plop the meringue right on top and fold everything gently for about 45 seconds until smooth. You're at the right spot when you can trace a "figure 8" in the air with your spatula without the batter breaking. Don't overmix, or you'll ruin the consistency!
- Prep the piping bag: Use a round piping tip between 0.75cm and 1.0cm.
- Pro-tip: Hold the top of the bag with your dominant hand (this one does all the squeezing) and use your other hand at the bottom just to guide it.
- For round macarons: Keep the tip perfectly still in the center of your circle and squeeze, letting the batter spread out on its own.
- For ghost macarons: You can sketch your own template or find a ready-to-use stencil online.
- Let them rest: Give the baking sheet a few light taps on the counter to pop any air bubbles and flatten things out. Let them sit at room temperature for 30 to 45 minutes. You'll know they're ready when you can gently touch the top and the batter doesn't stick to your finger. Don't skip this—skipping it makes them crack in the oven!
- Bake: Pop them into a preheated oven at 350°F / 175°C for 12 to 15 minutes, rotating the pan halfway through so they bake evenly.
- Cool and assemble: Let the macarons rest on the baking sheet for about 10 minutes before moving them to a cooling rack. Let them cool completely before filling (honestly, waiting until the next day is best).
The Filling: Pumpkin Buttercream
- Set up a double boiler: Place a heatproof bowl over a small pot with a bit of simmering water (make sure the bottom of the bowl doesn't actually touch the water).
- Dissolve the sugar: Add your egg whites and sugar to the bowl, whisking until the sugar completely dissolves and the mixture feels quite warm and smooth.
- Whip the meringue: Pour this mixture into your stand mixer and whip on high (speed 8) for a few minutes until you get soft peaks.
- Add the butter: With the mixer running, add your softened butter (room temperature) just a little bit at a time.
- Add the flavors: Mix in the pumpkin purée, vanilla, cinnamon, ginger, and nutmeg. Beat until the buttercream is completely smooth.
Final assembly: Fill a piping bag with your buttercream and pipe a dollop onto the center of one macaron shell. Top it with another shell, pressing down gently so the filling spreads right to the edges. Store them in an airtight container in the fridge for up to 3 days.
- Set up a double boiler: Grab a small pot, fill it about 1/3 of the way with water, and let it simmer. Rest a small heatproof bowl right on top—just make sure the bottom of the bowl doesn't actually touch the water!
- Dissolve the sugar: Toss your egg whites and sugar into the bowl. Heat them up, stirring constantly, until the sugar completely dissolves and loses that grainy texture. The mixture should feel pretty warm to the touch.
- Whip the meringue: Pour this warm mix into your stand mixer. Whip it on high (speed 8) for a few minutes until you get soft peaks. It should look just like glossy marshmallow fluff.
- Add the butter: Keep the mixer running and add your softened butter, just a tiny bit at a time.
- Add the flavors: Mix in the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat it all together until the buttercream is perfectly smooth.
- Ready to go: Scoop it into a piping bag and you're good to use it!