Hi hi! Happy Monday! I just wanted to pop on and share my latest collab with Jase - these Spiced Pumpkin and Walnut Praline Macarons! These are the perfect buffer between Thanksgiving and Christmas - a little bit of spice, and a little bit of sparkle.
We decided that instead of a monthly recipe like we used to do, we would instead switch to seasonally relevant recipes as the holidays and seasons come around. We started the macaron a month to really try and hone our skills and nail these tricky little things, and I think that it is safe to say that we achieved that!
We experimented with a new component which I think has firmly cemented itself into our repertoires - walnut praline Swiss Meringue Buttercream. We made a praline (which is basically just caramelising the nuts and then blending them into a paste), and mixed it through some buttercream, which made the most amazing toasty flavoured walnut buttercream.
For the second flavour we stirred a little reduced pumpkin puree through the buttercream along with some pumpkin spice, which made a beautifully subtle pumpkin flavoured buttercream, which is seasonal AF! Both of these would be perfect on your holiday table or in your christmas treat line up!
A few wee tips:
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I have included recipes for both types of macarons - each recipe will make about 24 macarons.
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The macs have the same base shell recipe - we added some ‘warm brown’ for the walnut praline flavour.
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We cooked down the pumpkin puree just slightly to help concentrate the flavour. This is an optional step but works well to help drive through the pumpkin flavour in the buttercream. This is an optional step but helps to remove the moisture a little too to help keep the consistency of the buttercream.
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All my macaron tips and tricks are in this post!
Spiced Pumpkin and Walnut Praline Macarons
- Makes about 24 Macarons -
Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane
Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
A few drops of gel food colouring if using
1 tsp vanilla bean paste
Walnut Praline
450g walnuts (whole or pieces is fine)
300g sugar
100g water
1 tsp vanilla bean paste
1/2 tsp salt
Walnut Praline Swiss Meringue Buttercream
125g egg whites
200g granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 tsp vanilla bean paste
150g walnut praline paste
Spiced Pumpkin Swiss Meringue Buttercream
125g egg whites
200g granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 tsp vanilla bean paste
300g pumpkin puree, reduced if desired (see notes)
2 tsp pumpkin spice (or mixed spice if you are in nz)
- PROCESS -
MACARON SHELLS
Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle.
Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. If using, add gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here).
Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture.
Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.
Fit a large pastry bag with a medium sized round tip, such as an ateco #802. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.
Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.
Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.
Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity.
About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven.
Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that!
Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.
If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper.
Store cooled macarons in an airtight container until ready to use.
WALNUT PRALINE
Measure out the walnuts into a bowl and have them nearby ready to go. Line a baking sheet with silpat or parchment paper.
Combine the sugar and water in a wide skillet or frying pan (stainless steel or something white is best so you can see the caramel).
Bring the water and sugar to a boil, and then cook on medium until the mixture registers 245°f / 118°c on a candy thermometer, washing down the edges with a pastry brush dipped in water as needed.
Once the syrup reaches temperature, add the walnuts. The mixture will crystallise and form a white coating on the outside of the walnuts - this is normal. Cook over medium heat, stirring very frequently, until the sugar eventually melts and turns into a golden brown caramel that coats the nuts. Watch carefully so that it does not catch.
Transfer to the prepared baking sheet and allow to cool.
Once cool, place the caramelised nuts into the work bowl of a food processor. Add the salt and the vanilla bean paste, and pulse to break down the nuts. Process the walnuts for 2-3 minutes, or until a smooth paste forms, scraping down as needed. Taste and add more salt if needed.
Transfer into an airtight container until ready to use.
WALNUT PRALINE SWISS MERINGUE BUTTERCREAM
Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.
Once the buttercream has finished mixing, and is smooth and silky, mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.
Add in the walnut praline and mix to combine.
PUMPKIN SPICE SWISS MERINGUE BUTTERCREAM
Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.
Once the buttercream has finished mixing, and is smooth and silky, mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.
Add in the reduced pumpkin and the pumpkin spice and mix well to combine.
ASSEMBLY
Transfer the buttercream into a piping bag fitted with the tip of your choice (we used a french star for the pumpkin spice and a round tip for the walnut praline). Pair each macaron shell with another of a similar size. Pipe a circle of buttercream on one half, and then sandwich with the second shell. Add additional crushed cereal if desired. Macarons taste best if you 'mature' them in the fridge overnight to let the flavours meld, but they are perfect eaten immediately too! Store leftovers in an airtight container in the fridge.
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