Pumpkin–Dulce de Leche Macarons
My wife requested that I bake something “that could be shared” for our daughters’ babysitter, who just celebrated her birthday. Our sitter recently visited Paris with a group from her school, so I thought something at least a little French–inspired would make sense. Since it's almost Thanksgiving, and I've got pumpkin on the brain, these macarons were what I baked this afternoon with my daughter (at 7, she can't quite handle a piping bag yet, or at least not well enough for macarons, but she likes helping me to measure and mix things).
The cookies themselves are flavored with pumpkin powder, cinnamon, nutmeg, allspice, and vanilla, and have a little food coloring added (although I could have gone a bit heavier, since they baked up paler than the batter). The filling is dulce de leche.
As with my past attempts at macarons, these are made using the Italian meringue version of Syrup and Tang’s recipe.
Pumpkin–Dulce de Leche Macarons
My wife requested that I bake something “that could be shared” for our daughters’ babysitter, who just celebrated her birthday. Our sitter recently visited Paris with a group from her school, so I thought something at least a little French–inspired would make sense. Since it's almost Thanksgiving, and I've got pumpkin on the brain, these macarons were what I baked this afternoon with my daughter (at 7, she can't quite handle a piping bag yet, or at least not well enough for macarons, but she likes helping me to measure and mix things).
The cookies themselves are flavored with pumpkin powder, cinnamon, nutmeg, allspice, and vanilla, and have a little food coloring added (although I could have gone a bit heavier, since they baked up paler than the batter). The filling is dulce de leche.
As with my past attempts at macarons, these are made using the Italian meringue version of Syrup and Tang’s recipe.