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.
Ingredients:
Cookie
- 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
Directions:
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.
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