Pumpkin Spice Macarons Recipe (2024)

FAQs

What is the secret to good macarons? ›

The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.

A macaron is a meringue-based sandwich cookie that is tinted with food coloring. A macaroon is a drop cookie made with shredded coconut. The preparation for these two cookies is also very different. Macarons require multiple steps and painstaking precision, while a batch of coconut macaroons is very easy to prepare.

Although a macaron's shell should protect the rise and filling beneath its surface, you don't want your delectables to be crunchy or hard. Macarons should have a slight crunch with an overall chewy texture as one bites through the dessert. That texture is what truly makes a macaron marvelous.

Macarons can help you stay within your recommended daily calorie intake if they're eaten in moderation. A single macaron may contain less than 90 calories, and snacking on only a couple of these treats at a time shouldn't add to your waistline.

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.

Undermixed and thick batter can produce lumpy or hollow macarons. Overmixed and thin batter can produce cracked macarons or macarons without feet. Balanced macaron batter after achieving that perfect macaronage is best understood through visuals.

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).

There are basically three methods you can use to make macarons: French, Italian, and Swiss.

Ube macarons (Purple)

It's a bright purple yam that has a sweet taste.

What does cream of tartar do in macarons? ›

The acidic properties of cream of tartar aid in stabilizing egg whites, making them less prone to overbeating and helping to create a voluminous, airy foam. This is essential for achieving the desired lightness and structure in macarons.

Every list of the best macaron flavors seems to contain the standard Vanilla, Chocolate, Coconut, Lemon, Strawberry, and Raspberry… but you'll also run across macaron flavors such as Orange Creamsicle, Dulce de Lech, Earl Grey, Cheesecake, Nutella, Cranberry, Butterbeer, Marshmallow, Eggnog, Peppermint, Champagne, ...

- Add cornflour /cornstarch to your dry ingredients or French meringue (if using French method). This helps a membrane to form more quickly and your shells dry faster. It also makes the membrane sturdier and less prone to cracking when you bake.

Hollow shells: One of the most frustrating problems is when the macaron shells turn out hollow. This is usually caused by overmixing the batter, which can cause too much air to be incorporated into the mixture. To avoid this, be sure to fold the batter gently and stop as soon as it reaches the desired consistency.

Room temperature is best if you plan to serve the macarons within few days. Keep in mind macarons are best at room temperature, because the texture (crunchy outside / chewy inside) is really important for best experience. If you refrigerate them for 2-3 weeks, you'll be fine too.

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.