Pumpkin Vanilla Chai French Macarons | RECIPE

Are french macarons still trending? I don't know and honestly, don't care. Whether they are trending or not, they are forever cute and scrumptious. In an effort to come up with my own flavoring I concocted a fall inspired french macaron that is sure to please your autumnal cravings.

For the first french macarons I made, I followed Beth's Foolproof French Macaron Recipe. She knows her stuff, her tips are excellent, you should definitely check out her youtube channel for other recipes as well!

Pumpkin Vanilla Chai French Macarons


For cookies-
For buttercream filling-

Cookie Instructions:

Preheat oven to 300° degrees. Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. Make sure egg whites are room temperature. Let them sit in room temperature water for 5 mins if they are straight out of the fridge. Whip egg mix until peaks are formed and they stand upright.

Sift almond meal thoroughly and then the powered sugar. There will be bigger lumps of almond meal that remain. Don't throw those out, keep them as a snack or crush them further. Add the tea packets. Mix the almond meal, sugar and tea together using a fork. 

Fold flour/sugar mix into egg mix. *Attention* undermix and your macarons will be lumpy and cracked with no feet. Overmix and your macarons will be flat with no feet. You want a lava-like consistency. 65-75 turns of your spatula will result in the right amount but it varies depending on you. For me about 70 turns was good enough.

Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with paper. 

Tap the pan hard 2-3 times to release air bubbles. Let your cookies sit for 20-30 mins at least. If you can give them an hour, even better. When you put your finger on them the cookie batter should not stick to you. It should not be tacky, that's how you know they're ready for baking. Bake for about 10-12 minutes, until set but not browned; let cookies cool completely before filling.

Buttercream Instructions:

Whip the salted butter until pale and fluffy. Add the pumpkin butter and then slowly add the sugar.

Whip until all is combined. Transfer buttercream to a pastry bag filled with a small tip 1/4" diameter, or just snip off a corner of the bag.

Reverse cookie shells on their backs and pipe a small mound of filling on one of them.

Sandwich the cookies and refrigerate, covered, at least 24 hours before serving.