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I enjoy making these Pumpkin Spice Macarons. Their bright orange color makes me instantly think of Fall. Both the cookie and the cream cheese filling are flavored with Pumpkin Pie Spice which is a combination of ground cinnamon, ground ginger, ground cloves, and freshly grated nutmeg. And I couldn't resist adding a little pumpkin puree to the filling. Although I don't need a special occasion to make these little gems, they would make a welcome addition to the Thanksgiving dessert table. And for Halloween you could take a black food pen and paint jack-o'-lantern faces on the tops of the cookies

So a few notes on making these Macarons. There is a detailed headnote (here) with information on ingredients and technique that you may want to read if this is the first time you're making Macarons. For these Macarons, Pumpkin Pie Spice is added to the batter to give the cookies a mild pumpkin flavor. You can buy Pumpkin Pie Spice but I give a recipe for making your own, as it's so easy. Also, for coloring the meringue a bright orange color, my preference is to use a soft gel paste (available on amazon). Always color your meringue a little brighter than you want the cookies to be, because the color will fade during baking.

I like to sandwich the meringue cookies together with a tangy Cream Cheese Filling. Besides adding a little Pumpkin Spice to the filling, there is also 1 tablespoon (15 grams) of drained pure pumpkin puree. I drain the pumpkin puree overnight in the refrigerator because pumpkin contains quite a bit of water. If you don't drain it, you may find your filling will be a little soft. Also, because the filling only has a small amount of pumpkin puree, and pumpkin doesn't have a lot of flavor, you can leave it out and the filling is still delicious.

Continue to the Pumpkin Spice Macarons recipe page......

Let's get baking!!

Stephanie Jaworski


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