Pumpkin Macarons with Bourbon Nutella Filling

I didn't start seriously baking until my second year in college. I had just gotten elected to the Panhellenic board, I had signed up for my hardest class schedule yet, a serious relationship had just ended and if I couldn't control everything else going on in my life, I knew baking was something I could control. 

Baking is methodical with room for creativity. If you follow the steps, your outcome is pretty close to predictable. Which was the control aspect that I loved. But, for those who know me, I also love being unique. And with baking you can always take your own spin on things. 

This last year has been a pretty insane one and there have been a lot of things out of my control. The connection to the improvement in my baking skills is definitely no coincidence. So when I went to make macarons for the first time and epically failed, I was discouraged to say the least. FOUR times I trialed and errored until I perfected these bad boys. 

This was a really eye opening experience for me. I know, I know... you're thinking, "Micah, finding profound life lessons in baking might be a sign that you are off your rocker." But this was honestly the first time I felt out of control in my kitchen. I kept at it, however. And I ended up finding a recipe that I am beyond obsessed with. 

Life is hard to control sometimes. You can take every right step and still not get where you expected, when you expected to be there. You'll make mistakes. You'll make mistakes you don't even realize you are making. Sometimes you'll have to go back and start over. But it all works out in the end. And if you keep your head high, if you believe in yourself and your potential, you'll be absolutely amazed at what you are capable of. 

So with that... Let's head to the kitchen for some deliciously hard to make Pumpkin Macarons. Have patience when trying to make these suckers because they can getcha. 

You'll want to start by deciding if you would rather use almond flour or if you want to process your own blanched almonds. I tried both. Almond flour is certainly easier but when I finally used my own finely processed blanched almonds, I hit the recipe jackpot. 

Once you have processed your almonds, add the confectioner's sugar to the almond meal. Pulse in the processor until combined. Add your pumpkin pie spice to the mix and pulse again. Run the mix through a sifter. Re-process the dry mix that has not been made fine enough to make it through the sifter. Sift again. 

In a standing mixer, whisk 4 large egg whites on speed #2 for 2 minutes. Yes, the time matters. I tried eyeing the consistency the first time I attempted this recipe. I watched tutorials and videos, read a million blogs and recipes, ate a ton of macarons from the french grocery downstairs, and finally realized that I just needed to take everyone's word for it and whisk for 2 minutes. 

Add the sugar and vanilla, mix on speed #6 for another 2 minutes. Add your GEL food coloring (I wanted a light orange because pumpkins) and mix on speed #8 for 2 more minutes. The mix should be fluffy and have soft peaks when done. If you are anything like me, you are wondering what in the heck a soft peak is. Here you go: 

Fold in the almond mixture all at once until completely blended (about 40 folds). Place into piping bag and pipe onto cookie sheet lined with parchment paper about 1/2 an inch apart. Once the mixture has flattened, bang against surface to release any air bubbles in the mixture. Set in a dark, dry place to let the tops harden. Once the top is no longer sticky to the touch they are ready to place in the oven. 

While the cookies are in the oven, mix together your filling. If you aren't a bourbon fan, (aside from us no longer being friends) you can make the mix without the bourbon. Place into piping bag. Make sure the cookies have completely cooled before piping the filling. 

Voila! You have made a delightful treat that would cost you approximately three freaking dollars in the Big Apple. Congratulations, you money saving animal you! If it took you a couple tries to get this recipe right, try to remember that life leaves room for error. You eventually got there. And thats all that matters. Happy baking! 

Pumpkin Macarons with Bourbon Nutella Filling

Yield: Approx. 30 small macarons

Prep: 20 min. 

Cook: 13 min. per batch

Pumpkin Macaron: 

1 1/4 cups almond meal

1 3/4 cup confectioners sugar

1 tbsp pumpkin pie spice

4 large egg whites

1/4 cup granulated sugar

1 tsp vanilla

Bourbon Nutella Filling: 

1 tsp Woodford Reserve whiskey

1 tsp vanilla

4 tsp milk

1 tbsp Nutella

1 1/2 cup powdered sugar (or to desired thickness)

1. Place almond meal and confectioners sugar in food processor. Pulse until combined. Add pumpkin pie spice and pulse again. 

2. Sift almond mix. Re-process any mix not fine enough to fit through sift. Sift again. 

3. In standing mixer, whisk egg whites for 2 minutes on speed #2. Add the sugar and vanilla, whisk for 2 minutes on speed #6. Add the gel food coloring and whisk on speed #8 for 2 more minutes. The mix should be fluffy with soft peaks. 

4. Fold the almond mix into the meringue approx. 40 times. 

5. Fill into piping bag and pipe onto cookie sheet lined with parchment paper. Pipe 1/4 inch circles about 1/2 inch apart. Once the mix has flattened out, bang on surface to release air bubbles. 

6. Let cookies sit in a dark dry place until the tops are hard and no longer sticky to the touch. 

7. Preheat the oven to 350 and bake cookies for 13 minutes, turning halfway through. 

8. Mix together whiskey, vanilla, Nutella and milk. Slowly add powdered sugar until desired consistency. Fill in small piping bag. 

9. Allow the cookies to cool completely before filling with bourbon nutella. 

10. Enjoy!