Ginger Macarons with Pumpkin Bourbon Buttercream

• Produce

  • 1 1/3 tbsp Ginger, ground
  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 144 g Egg whites
  • 3 Egg whites

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 pinch Cream of tartar
  • 72 g Granulated sugar
  • 2 g Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 230 g Powdered sugar
  • 1/4 tsp Sea salt, fine
  • 1 cup Sugar

• Nuts & Seeds

  • 115 g Almond, slices

• Dairy

  • 2 1/2 sticks Butter, unsalted

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 115 g blanched almond slices, ground, or almond flour
• 230 g powdered sugar
• 1 tbsp ground ginger
• 144 g egg whites
• 72 g granulated sugar
• 2 g kosher salt
• 3 egg whites
• pinch of cream of tartar
• 1 cup sugar
• ¼ tsp fine sea salt
• 2½ sticks cold unsalted butter, cut into 1-inch cubes
• 1 tbsp bourbon
• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg

Directions

• If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter.
• Sift together the almond flour, powdered sugar, and ginger into a large bowl. If there are almond flour slices that wont pass through the sifter, then grind them again until they do.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
• Pour the dry ingredients into the meringue. Fold them into the meringue using the fold-and-smash method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
• Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so.
• Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
• Meanwhile, preheat the oven to 275F.
• Bake the macarons, one tray at a time, on the rack farthest from the ovens flame for 18 minutes. Allow to cool completely on the pans.
• Repeat with remaining batter.
• For the buttercream, put the egg whites and the cream of tartar in the bowl of a stand mixer fitted with the paddle attachment. Set aside.
• In a medium saucepan over medium-high heat, bring the sugar and ¼ cup of water to a boil. Heat until the sugar mixture reaches 238 degrees Fahrenheit.
• While the sugar syrup is cooking, whisk the egg whites on medium speed until they form soft peaks, about 2 minutes. When the syrup reaches the desired temperature, slowly pour it down the side of the mixer bowl while the mixer is running. Continue to beat until stiff peaks form and the bowls cool down, about 8 minutes.
• Add the salt and butter to the mixer bowl and whisk on high speed until the meringue emulsifies and becomes smooth and fluffy, about 4-8 minutes. Add the bourbon, pumpkin, cinnamon, ginger, and nutmeg and whisk until the buttercream returns to its smooth and fluffy state.
• Pipe the buttercream onto half of the macaron shells and top with a second shell. Store in the refrigerator until ready to eat.

Nutrition