Deliciously Autumn in every bite!

Autumn is still in the air — hence my collection of scarves in the coat closet — so before all the snow comes, it’s time to make some dainty, delicate, and delicious cookies that are packed with all things Autumn. A dash of nutmeg, a sprinkle of cinnamon, and pinch of “smells oh so good” ground cloves. I have loaded the recipe post (link down below as always) with all the tips, tricks, and must do’s to help you get the perfect macaron every single time. Naturally, your macarons are going to go through quite a bit, like all of us of course, so if your macarons aren’t Instagram worthy they will still be scrumptious! So grab a cup of coffee, preheat your oven, and let’s get baking.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Autumn Harvest Macarons

Autumn Harvest Macarons

Prep Time: 1 hour 15 minutes
Cook Time: 18 minutes
Additional Time: 45 minutes
Total Time: 2 hours 18 minutes

Helpful Recipe Conversion Links: Convert Grams into US Cups & Convert Grams into Metric Cups

Ingredients

  • 1 1/2 cups almond flour
  • 1 cup powdered sugar
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3 eggs, whites only
  • 1/4 teaspoon cream of tartar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature

Instructions

Macarons

  1. Sift your almond flour and powdered sugar together into a large bowl. You can either use a sieve, sifter, or food processor. Set aside.
  2. In a separate mixing bowl, or the bowl of your stand mixer, add in your egg whites and cream of tartar.
  3. Whip your egg whites on a high speed until you have very firm peeks.
  4. After whipping for about 3 minutes, begin to add your food gel color.
  5. Continue to whip until meringue forms stiff peaks.
  6. Once you've reached full stiffness with your meringue, transfer to a large mixing bowl.
  7. Add in a third of your almond flour mixture and lightly take your rubber spatula and roll it around the batter in the bowl and fold the mixture over itself a few times.
  8. Next you'll add in the remainder of your almond flour mixture to your meringue and continue to incorporate together. It will look like it just isn’t mixing and that you have too much of the almond mix; keep mixing. You want to do this and then when it is coming together, start to drag (pressing the batter against the sides) the mixture around the bowl.
  9. You will know it is time to stop mixing when you pick up the batter with the spatula, try to create an “8” pattern with a solid, streaming ribbon of batter. If you can make a figure “8” and see the entire shape not disappear into the batter, you have mixed the batter to piping readiness.
  10. Transfer you macaron batter to piping bags and lay your macaron mat flat on your cookie tray.
  11. With your piping bag perpendicular to the macaron mat, and while gently squeezing your piping bag, pipe your macarons in a circular motion. When done piping, and while still moving in that same circular motion, stop squeezing and pull away.
  12. After your macaron mat is filled with macaron shells, give your cookie tray 3 good taps on the counter to release any air bubbles that may have snuck through.
  13. Let your macarons rest on the cookie tray for a full hour. This resting period creates a slight air dried crust on the shells that will trap in the heat at the base of the macaron and push the edges upward, creating those little feet.
  14. Preheat your oven to 300 degrees and back your macarons for 18 minutes. I like to rotate my tray half way through to get a more evenly baked macaron shell.
  15. Once baked, allow your macarons to cool to room temperature before filling.

Chocolate Buttercream

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scrape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).

Assembling

  1. Top one portion of macaron shells with chocolate buttercream and place the remaining shells on top.
  2. Cover your macarons and place in your refrigerator to chill and fully set.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout. like to run my almond flour and powdered sugar through the sifting process twice to really get a fine powder mixture.
  • If you get even the slightest drop of yolk in your egg whites, start over. Macarons are a meringue based cookie so we want no fat in our mix.
  • The meringue needs to be whipped until stiff peaks are present. Don't settle for any droopiness.
  • If you forget to add your food gel color while whipping your egg whites, you can add color when you're folding in your dry ingredients.
  • Lightly, take your rubber spatula and roll it around the batter in the bowl and fold the mixture over itself. It will look like it just isn’t mixing and that you have too much of the almond mix; keep mixing. You want to do this and then when it is coming together, start to drag (pressing the batter against the sides) the mixture around the bowl. This is called the macaronage. — The actual goal here is to deflate the mixture a bit, while still mixing the ingredients to the perfect consistency. 
  • when you pick up the batter with the spatula, try to create an “8” pattern with a solid, streaming ribbon of batter. If you can make an “8” a few times over top of itself and see the entire shape not disappear, you have mixed the batter to readiness to pipe.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it's known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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