For this week’s holiday cookie, I have seasonal must. Yep, I went there, Pumpkin Spice Macarons. And I think you are going to love them as much as me.
The secret ingredient—
Kahlúa Pumpkin Spice—shut the front door!
How cool is that, I had no idea
Kahlúa even made this flavor until I recently started working with them. My brain has been slamming me with one idea after another with all the possibilities— stay tuned, because you betcha there are more than a few recipes coming up with this seasonal flavor along with other Kahlúa flavors.
For now, let’s concentrate on these Pumpkin Spice Macarons. The cookie portion is infused with cinnamon, nutmeg, ginger and cloves—no allspice, I’m not a fan of it in my sweets. The filling is a pumpkin caramel pumped up with some of
Kahlúa Pumpkin Spice. Sure it’s not necessary, but why would you skip it—this seasonal Kahlúa makes the ensemble.
And if your not into macarons, well, make the filling and spread it between two of your favorite cookies.
For more recipe ideas and inspiration don’t forget to check out
Kahlúa’s various social channels below:
And here are the other holiday cookies in this series:
Holiday Cookie #1:
Sour Cherry and Chocolate Chip Oatmeal Cookies
Holiday Cookie #2
: Dulce de Leche Sandwich Cookies
135g (1/2 cup) egg whites (about 4 eggs)
45g (1/4 cup) granulated sugar
215g (2 cups plus 1/3 cup) powdered sugar
145g (2 cups plus 1/2 cup) almond meal
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup sugar
1/4 cup water
3 tablespoon pumpkin puree
3 tablespoon Kahlua Pumpkin Spice
Preparation: Line bakesheet wtih parchment and heat oven to 350 degrees F.
To make cookies
Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.
Process powdered sugar, almond meal, cinnamon, nutmeg and cloves in a food processor for a minute and then push it through a fine mesh sieve to sift.
Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle, the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds; the consistency should resemble flowing lava. Start checking the batter after 20 folds for readiness.
Fill a pastry bag with batter and pipe 1 1/2 inch rounds onto prepared bakesheets. Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready.
To make filling:
In a saucepan, combine sugar and water. Have a wet pastry brush on hand to wash down crystals from the side of the pan as needed. Bring the mixture to a boil over medium-high heat. Using the handle of the pot, gently tilt and swirl the pan every few minutes - do not stir. Take the mixture to a medium amber stage then let it go another 15-30 seconds until it reaches a dark amber stage. Stir in pumpkin puree and Kahlua Pumpkin Spice.
Pipe filling onto underside of one cookie and place the underside of a second cookie on top.
Disclosure: This post is sponsored by Kahlúa as part of an ongoing ambassadorship. However, all opinions expressed are my own.