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Pumpkin Macarons with Spiced Buttercream
Ingredients
  • subheading: Pumpkin Macarons:
  • 70g superfine almond flour - blanched (½ cup + 2 Tbsp)
  • 63g powdered sugar (½ cup)
  • 55g aged egg whites - about 2 large eggs
  • pinch of cream of tartar - optional
  • 55g granulated sugar (¼ cup + 1 tsp)
  • orange gel food coloring - optional
  • subheading: Spiced Buttercream Frosting:
  • 56g unsalted butter, room temperature (¼ cup)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 1g salt (⅛ tsp)
  • 3g ground cinnamon (1 tsp)
  • 1g ground nutmeg (¼ tsp)
  • 1g ground cloves (¼ tsp)
  • 125g powdered sugar (1 cup)
  • 10g heavy cream (2 tsp)
  • subheading: Pumpkin Pie Filling:
  • 65g pumpkin pie filling (¼ cup)
  • 25g brown sugar (2 Tbsp)
  • 3g ground cinnamon (1 tsp)
  • subheading: Equipment:
  • Kitchen scale
  • Stand Mixer or Electric Mixer
  • Large, flat baking sheets
  • Silpat Mats (or parchment paper)
  • 1 Large Piping Bag (18-inch)
  • Round Piping Tip - Ateco 805
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