Pumpkin Spice Macarons Recipe (2024)

FAQs

What to avoid when making macarons? ›

How To Put Macarons Flavors. There is an endless list of flavors you can use for macarons. However, the best way to flavor the shells is to use dry flavorings, such as dried, ground zest from the lime, lemon, or orange. Also, you can replace half of the ground almonds with ground pistachios or any other type of nut.

Once cooled, the shells are filled with a buttercream or ganache filling. Why do macarons seem to be so expensive? Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.

Separated by more than just one O, macarons and macaroons may have similar sounding names, but these two cookies couldn't be more different when it comes to taste and technique. A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut.

While generally considered the least healthy part of the macaron, many of the fillings are derived from natural fruits or can be made with sugar-free and keto recipes. Even with the tasty fillings, macarons are still healthier desserts when compared to other sweets, such as cupcakes.

Generally, a folded macaron batter can comfortably sit for at least 30 min. to one hour while you go about preparing the other colors. There are 2 issues which will cause the batter to degrade at this point: deflation and drying out.

You can also dry the macarons out overnight, before baking. A well-baked macaron has proper feet or frill. These little ruffles around the shell should be unbroken. If you under mix or over-mix the batter, it can result in the shells not forming feet.

Q: My macarons are too chewy. What went wrong? A: If your macarons are overly chewy, it might be due to underbaking. Ensure they stay in the oven until they have a crisp outer shell for that perfect chewy-crispy balance.

What is the best flour for macarons? ›

Ingredients. Almond flour. A must in this (and any) French macaron recipe (and a key ingredient in my Linzer cookies), I recommend a “super fine”, blanched almond flour. As the name suggests, it's very fine and yields smooth, bump-free macaron tops.

For macaron making, almond flour should be used because we want to create a finer texture. Otherwise, the macarons will not be smooth.

Macaronage. For many people, including myself, the macaronage is the most challenging step in making macarons. Macaronage is the technique where you continue folding the mixture past full incorporation until you've achieved the perfect consistency.

In average, a macaron is sold at $2.10 per piece. Yes, it is expensive. But it is worth it to make a great impression for a gift, or for a party.

Filled macarons will last 3-4 days in the fridge if stored correctly. If you make the shells ahead, they can be stored until you are ready to fill. Store unfilled shells at room temperature in an airtight container for up to 2 days. Store unfilled shells in an airtight container in the freezer for up to 2 months.

Because of this, macarons are now popularly referred to as macaroons, and is even argued to be the English translation of the French word (so much so that Apple devices even suggest to autocorrect macaron to macaroon when typed).

I take each mistake as learning, and I suggest you do the same. There are basically three methods you can use to make macarons: French, Italian, and Swiss.

Cracked shells were the first issue I ran into when I started baking macarons. A few different things can cause cracked shells, including too short of a rest, trapped air bubbles, too hot of an oven, or under-mixed batter.

If you under mix or over-mix the batter, it can result in the shells not forming feet. Ensure that the batter is not too wet. Your macarons may form underdeveloped feet because they did not develop a skin before baking. The skin gives a shiny finish to the dome and helps prevent spreading.