Starbucks Pumpkin Spice Latte Macarons


I’ve been saying to my friends and family for weeks now “When we hit September, I can start posting all sorts of pumpkin recipes right?” I mean, September and the passing of Labor Day sort of mark the unofficial start of Fall, at least in the States, right? Before I came back from my trip to the States, I stocked up on plenty of cans of pumpkin puree, and they’ve sure been staring at me from my cupboard, whispering of sweaters, Fall leaves, boots, and sunny Autumn days. So enough is enough, let the Fall season begin!

Starbucks Pumpkin Spice Latte Macarons
Yields about 20 macarons

For the macaron shells:
1 1/4 cup (packed) almond flour
3/4 cup powdered sugar
3/4 cup granulated sugar
4 tbsp. egg white powder
1/2 cup lukewarm water
1 tbsp. espresso powder
1 tsp. cinnamon

For the pumpkin buttercream filling:
1 cup granulated sugar
1/4 cup water + 1/3 cup lukewarm water
3 tbsp. egg white powder
2 sticks (238 grams) butter, cold and cubbed
1 can pumpkin puree
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves

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Foolproof Chocolate Espresso Macarons


For my birthday my parents gave me a book on making and baking macarons. I was so excited to try them out, yet somehow they kept getting put on the back burner. But as I was looking through my cupboards the other day, thinking about what I wanted to bake next, I came across my unopened bag of almond flour and decided to take the plunge and try macarons. Unfortunately, I failed. Miserably. I didn’t even get passed the meringue stage before I ended up with a big pile of badly mixed glop. The next couple of days I stewed over what went wrong. Should I have aged my egg whites after all? Were they too fresh since they came direct from a local farmer? Did I need more egg white powder? In the end I decided to take a step back and go with something I already knew how to make. I’d had such success with the royal icing made from powdered egg whites, I decided to replace my eggs entirely with egg white powder and water. And boy, did that do the trick! Want to make macarons? Here’s a foolproof (if slightly nontraditional) method!

Foolproof Chocolate Espresso Macarons
Yields about 20 finished macarons


For the shells:
4 tbsp. egg white powder
1/2 cup luke-warm water
3/4 cup granulated sugar
3/4 cup powdered sugar
1 1/4 cup almond flour
1 tbsp. espresso powder
2 tbsp. baking cocoa

For the filling:
1 jar Nutella

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