Pumpkin MacaroonsSERVES Makes 1 dozen PrintDownload
- 2 egg whites at room temperature
- 3/4 cup of almond flour (use almond flour or grind sliced almonds in a food processor equal to 3/4 cup)
- 1 cup of confectioners sugar
- 1/4 cup of granulated sugar
- 1 tsp of pumpkin pie spice
- food coloring
- about 1/4 cup of pumpkin butter
- **pastry bag and tips.
- ** Use a #3 or #4 standard round tip. The diameter is about the size of the tip of your pinky finger.
- Process sliced almonds in a food processor until fine. Measure out 3/4 cup. Sift the almond flour, confectioners sugar and pumpkin pie spice into a small bowl. Set aside.
- Whisk the two egg whites and desired amount of food coloring together on medium speed until they get frothy. Add in the granulated sugar a tablespoon at a time. Beat the egg whites until they form stiff peaks. It will take about 4-7 minutes.
- Fold in the almond/sugar mixture, gently combining into the egg whites. The whites will deflate a little bit.
- Scoop the batter into a pastry bag.
- Pipe out 3 inch circles onto a parchment lined baking sheet. When piping out the batter, pipe out enough to create the 3 inch circle and then flick the pastry tip to the right or left in one quick motion. This will sort of fold over the tip of the batter so that the cookie has a smooth, flat top.
- Tap the pans on the counter to flatten out the batter a little more. If there are any areas that need to be smoothed out more, dip your finger in a little bit of water and lightly smooth them out.
- Allow the pan of cookies to sit out for about 30 minutes. They will begin to form a crust.
- Preheat oven to 325. Move the oven racks to the top third and bottom third of the oven.
- Place the pan on the top rack and reduce the temperature to 300. Cook for about 8-10 minutes and then move the pan to the bottom rack and cook for another 8-10 minutes.
- Watch them carefully so that the tops don't crack, but make sure they cook all the way through. They will puff up and grow "feet" and the tops around the edges will brown slightly.
- Allow the cookies to cool completely and then gently pull them off of the parchment paper.
- Spread a little pumpkin butter on one side and then top with another cookie making a sandwich.
- Store them in an airtight container on the counter for about 3 days or in the fridge for no more than 5 days.