The Sunday Recipe: Mincemeat or Pumpkin Butter Macarons

Mincemeat or Pumpkin Butter Macarons

I’ve been wanting to try making French macaron sandwich cookies for a while now, but cooking shows made it sound a little intimidating. Finally, I decided to take it as a challenge for myself on my birthday. It’s actually incredibly simple. So, today is an amalgamation of recipes really.

This recipe is adapted from Beth’s Foolproof Macarons from Entertaining with Beth. She offers a Raspberry Butter Cream recipe as well as many other recipes on her site. I highly recommend checking it out.  

Vanilla Macarons

Ingredients

  • 3 egg whites (room temperature)
  • ¼ cup white granulated sugar (50 grams)
  • 2 cups powdered sugar (200 grams)
  • 1 cup almond flour (120 grams)
  • Pinch of salt
  • ¼ teaspoon white vinegar (or cream of tartar)
  • 1 teaspoon vanilla extract

Homemade Mincemeat Recipe for filling.

And/Or

Homemade Pumpkin Butter Recipe for filling.

Martha Stewart’s Cream Cheese Frosting (Just make half a batch.)

Directions

  1. Beat the egg whites until beginning to froth. (A minute or so on 6 on my KitchenAid stand mixer.)
  2. Add the granulated sugar, white vinegar, and salt.
  3. Beat on 6, or medium high, for 10 minutes, until stiff peaks are formed.
  4. In the meantime, sift the powdered sugar and almond flour together.
  5. Add the vanilla and fold the almond flour and sugar mixture into the egg whites until you can get a long ribbon off your spatula that will make a figure 8.
  6. Pipe or spoon the mixture into little dollops on parchment paper covered cookie tins. (I used a plastic bag with the corner cut out the first time, and an iced tea spoon the second time. That’s not an “iced teaspoon” it really is the long handled smaller spoon called an “iced tea spoon” for stirring iced tea.)
  7. Allow the tins to set at room temperature for 45 to 60 minutes before baking.
  8. Bake at 300 degrees for 20 minutes per tin.
  9. Cool thoroughly before filling.
  10. Pipe cream cheese frosting in a circle around the inside of one side of the macaron.
  11. Place a generous dollop of fruit filling in center.
  12. Sandwich cookies together gently.

Sadly, do not eat. These must go in a container and go in the fridge for 24 hours in order for the marshmallow like magic to occur. If you do eat one immediately, they will seem incredibly lackluster. You’ll quickly decide they weren’t worth it and you’ll never make them again.

However, if you make these and refrigerate them for a day, they will undertake a magical transformation, not unlike a caterpillar going into a chrysalis and transforming into a butterfly. They will explode in your mouth with flavor! The mincemeat one was like taking a bite of Christmas.

Enjoy!

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