By Melissa MortensonIt’s getting close to that time of year where we all gather together and eat! Whether you’re gathering with family members, roommates, or friends, be sure to bring a treat that will clean the plate! French Macarons are a light and delicious dessert that can be made into any flavor you could possibly imagine. Today I will be sharing a recipe with you on how to make Pumpkin Spice Macaroons, just in time for the holiday weekend!
Ingredients: Macaron Shells- 1 cup powdered sugar 3/4 cup almond flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1/2 teaspoon ground all-spice 2 egg whites 1/4 cup granulated sugar a drop of orange food coloring Pumpkin Cream Cheese Filling- 1/4 cup cream cheese, softened 1/4 cup fresh or canned pumpkin puree Preparation: Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about 12 1 1/2-inch circles in rows on the paper, about 1 inch apart. Process powdered sugar, almond flour and all the spices in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until stiff peaks form, about 5 minutes. Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined. Add food coloring to tint the batter. Continue to fold the mixture until it has loosened and falls in a ribbon from the spatula. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers. Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts. Preheat oven to 300F. Bake the macarons for 10 to 12 minutes, until set but not browned. Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down. To prepare filling, combine cream cheese and pumpkin puree, and mix thoroughly. Spoon or pipe a teaspoon of filling onto each of the upside-down cookies. Top with the remaining cookies. Source: http://ohsweetday.com/2014/08/pumpkin-spice-macaron.html?crlt.pid=camp.XtVUHZfVRFp3
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By: Maria BentsonWelcome to one of my absolute favorite healthy smoothies! The only way to describe this life-changing protein smoothie is by saying, it’s literally like taking a piece of banana bread and a cinnamon roll and putting them both in a blender weird, but true. There is nothing better than drinking something desserty and cute to take away that super UN-cute bloating look we often feel in the morning. Protein shakes DO NOT have to be bland and chalky. Ditch skipping breakfast or grabbing a granola bar and fuel your body correctly in the morning that will actually help you feel full until lunch. I promise you that after you try it you will always have these ingredients on hand, and the best part about it is it is entirely guilt-free. ENJOY! Recipe:
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