p.s. Pumpkin Spice Macarons with Cream Cheese Filling.

I went a little french macaron crazy today and made 3 batches of macarons. To ring in the holiday season, I made PUMPKIN SPICE macarons with CREAM CHEESE filling. Yes, those must be in caps. I used the same recipe as my previous “Dear French Macaron“ recipe but added:

1 Tsp. Pumpkin Pie Spice

1/2 Tsp. Ground Cinnamon 

to the powdered sugar and almond flour. 

For the cream cheese frosting:

Ingredients:

1/2 stick butter

4 oz. cream cheese (half a regular 8 oz package)

2 cups powdered sugar

Directions:

1. Beat butter and cream cheese together until smooth and fluffy. 

2. Add powdered sugar and begin beating ON LOW (lets avoid powdering the face), and then gradually increase speed to medium. 

This time around I have some more tips (also added to original recipe) for you:

1. After the initial hitting of the pan, DO NOT hit it again after they have rested. This will result in cracks. Carefully move the pan to the oven, carefully place it into the oven. Any hard movement or hit on the macarons will result in cracks. Slow and steady!

2. You MUST bake in batches - if one batch is ruined, most likely a majority of the macarons are ruined and if you split them into different batches, you at least won’t risk the chance of getting all ruined macarons. 

Dear French Macarons…

You have baffled me, you have amused me, you have satisfied tummies all over Los Angeles, and now… I have succeeded in making you!!! (special thanks to my bestie for helping!) 

I’ve come a long way making french macarons. I’ve tried multiple times - some more successful than others. The overarching recipe I used is from Martha Stewart - I find that I can always count on her recipes. However, I’ve tweaked it in a couple ways and after doing a lot of research, I give you….the french macaron: 

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