Pumpkin Pie Spice Macarons with Caramel, Sea Salt, and Choclate Ganache
100 grams egg whites (about 3 egg whites)
|It really pays to measure exactly!|
200 grams sifted powdered sugar (I didn't sift, it seemed to be okay)
120 grams sifted almond meal (Again, I didn't sift!)
1 teaspoon pumpkin pie spice
Caramel (I melted down some Werther's caramels, but you can make your own if you're ambitious!)
|This was all I could find at WalMart!|
Dark Chocolate Ganache (Heat 3 oz heavy whipping cream until just boiling, pour over 4 oz of chopped dark chocolate and stir until smooth. Refrigerate until solid enough to spread.)
|Mix until the cream and chocolate are together.|
|I added a little cream to get the caramels to melt better.|
|The more you chop the chocolate, the less you have to stir!|
Sea Salt (the recipe called for smoked sea salt, but I used regular.)
1. Beat the egg whites until they are frothy and white.
|Go, go, Kitchenaide!|
2. Add in the granulated sugar, and beat for 7 minutes. The meringue should stay in the bowl if you hold it upside down! Don't be afraid, just try it!
3. Fold in the dry ingredients. (You should have them all in a bowl, then add in little bits at a time, and mix together with a spatula) When you're done it should be thick and heavy, like porridge.
|It should fall off your spoon in clumps.|
4. Prepare baking sheets with parchment paper, and the pipe the mixture onto the sheets in blobs about the size of a quarter. Leave space between them, they will flatten out some.
|Wa||iting to be baked.|
5. Let them sit for 20 minutes before baking.
6. Preheat the oven to 285 degrees.
7. Bake for 18 minutes, rotating halfway through.
|That bottom ledge when they are done is called the foot.|
8. Let them cool all the way before making the macaron sandwiches!
9. Spread the caramel on one macaron, add the sea salt. Put the ganache on another macaron, then press together into a sandwich!
|Caramel and Sea Salt|
**I had my macarons sliding all around. I would recommend letting the ganache and caramel be as cool as possible before making the sandwich, so they stick together the best.
|A tasty macaron-which!|
**Make these the day before you want to eat them, let them sit in the refrigerator overnight. The macaron absorbs moisture from the filling and you get a nice chewy inside!