I have said it before and I’ll say it again. I love Pumpkin Spice Lattes. So when Lorann Oils sent me some of their pumpkin spice baking emulsion to try out I immediately thought of my dear friend PSL. I decided to try making a Pumpkin Spice Latte French Macaron and combine the PSL flavor with the crunchy yet chewy goodness of a French Macaron. These little cuties have an espresso buttercream filling sandwiched between two pumpkin spice flavored cookies. These babies are tasty. I have a hard time eating just one.
- 1 cup almond flour
- 2 cups powered sugar
- 3 egg whites (room temperature)
- 1/4 tsp cream of tarter
- 1/4 cup white sugar
- 1 tsp Lorann Oils Pumpkin Spice Baking Emulsion
- 18 drops yellow food coloring
- 6 drops red food coloring
- Sift almond flour and powered sugar together into a large bowl. Take whatever doesn’t fit through the sifter and run it through a food processor and sift a second time. Throw out whatever remains in the sifter. Larger pieces of almond flour will make your macarons lumpy. Set aside.
- Place egg whites and cream of tarter in the mixer. Beat on high. When they start to foam slowly add the white sugar. Add flavoring and food coloring. Beat until the egg whites form stiff peaks.
- Add the egg whites to the almond flour mixture. Mix by hand until throughly combined and has the consistency of magma, about 75 strokes.
- Once the batter is combine put it into a piping bag with a round tip. Pipe circles on to a cookie sheet lined with a silpat. Tap the pan on the counter a few times to release any air bubbles.
- Preheat the oven to 300.
- Set cookies aside for 30 minutes. This will allow the tops to dry out which will create the foot as the bake.
- Bake for 20 minutes.
- Allow cookies to cool completely before filling.
Latte Buttercream 1/2 cup butter, room temperature 1 cup powered sugar 1 tsp instant espresso powder 1 tsp milk
- Whip butter until fluffy.
- Add espresso powder and milk.
- Slowly add powder sugar.
- Beat until throughly combined.
- Pipe or spread on to the bottom of a macaroon. Sandwich with a second cookie.
I promise they are not as hard to make as they look. Here are some tips to help you on your macaron adventures.
- The key is in the mixing. If you don’t mix it enough the tops of your macarons will be lumpy. And if you mix it too much then they won’t grow feet.
- You need to let them sit so the tops dry out. That helps them bake up and not out. You want a foot, not for them to all bake together into a blob.
- Fine almond flour. You can run it through your food processor with some powdered sugar if you don’t think it’s fine enough. But if you get any big chunks of almond in there it’s going to show up on your macaron tops.
Check out these other awesome LorAnn Oil recipes from some of my fellow bloggers.