Celebrating the start of Fall with a new macaron recipe inspired by the Golden Milk Turmeric Latte. If you’ve yet to try one of these sweet and spicy beverages or turmeric, read on as I share all the divine flavors of the drink that inspired the macarons, with health benefits included!
GOLDEN MILK LATTE
A golden milk latte is vibrant in color and rich in flavor, courtesy of the main ingredient, turmeric! A nice alternative to coffee or tea, and often vegan, this warm cozy beverage is creamy, sweet and slightly spicy, chock full of good for you ingredients!
GOLDEN MILK TURMERIC MACARONS
It really only took one sip of a golden milk latte to inspire the golden milk french macarons, which was easy to flavor using our go-to vegan frosting as a base.
With the new season upon us, the timing couldn’t be better for baking and enjoying these delightful french cookies that are so rich in flavor and hue just like the trendy latte!
Move over PSL!
The macaron shells are colored to match the bright hue of the golden milk latte and sandwiched between a dollop of golden milk flavored frosting.
Like the latte, the frosting is made with turmeric, ginger, cinnamon, vanilla and a little black pepper. Why black pepper you might ask? Black pepper is naturally rich in circumin, which acts as an activator for the turmeric; thus allowing our bodies to properly absorb the spice.
So not only will you fall for this seasonal macaron, you’ll appreciate the health benefits of enjoying one or three, thanks to the turmeric in the frosting.
TURMERIC HEALTH BENEFITS
I would describe the flavor of turmeric as bold and peppery. It’s also nutrient rich and used around the world for its natural healing properties. Additionally, turmeric is an anti inflammatory and when consumed, is known to reduce pain and swelling. It’s also rich in antioxidants and high in vitamin C, making it ideal for healthy liver function and boosts in immunity.
Did you know that turmeric is also a root in the ginger family? While you can buy it fresh, it’s commonly found in powder form on the spice shelves at the grocery store. And its natural bright orange hue gives the golden milk latte that gorgeous golden color, so fitting for the season!
Heart macarons to represent love for this fun macaron flavor and Fall’s arrival!
As always the macarons are dairy and gluten free.Print
Homemade French macarons filled with a golden milk flavored frosting. Sweet, spicy and addictive! Dairy & gluten Free.
For the French Macaron Shells:
106 grams of almond meal
106 grams powdered sugar
41 and 45 grams of egg whites divided
115 grams of granulated sugar
79 grams of water
dash of cream of tartar or lemon juice for stabilizing
¼ tsp orange and yellow gel food coloring (americolor)
Turmeric powder for dusting the shells.
For the Golden Milk Frosting (Dairy Free):
1 1/2 cups organic shortening
3/4 cup powder sugar
1.5 tsp turmeric
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp black pepper
splash of vanilla
For the macarons:
- First things first! Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Lightly dust the resting macaron shells with turmeric powder.
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- You can easily pipe heart shaped macarons by piping batter down on a slight angle, then dragging it back upwards on the opposite side, keeping an even steady flow of batter while piping.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
- They’re ready to fill.
For the Golden Milk frosting:
- Mix shortening/butter, powdered sugar, turmeric, ginger, cinnamon, black pepper and vanilla in a stand mixer until incorporated.
- Transfer filling to piping bag with tip of choice
- Evenly pipe rounds of frosting into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.
- Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.
- Serve and enjoy!
Place macarons in an airtight container until filled. They will keep for 3 days in the fridge and 6 months in the freezer.
Keywords: french macarons, baking, turmeric, golden milk, recipes, fall
Pair the golden milk macarons with a cup of tea, coffee or along side a big cozy mug of golden milk.
These macarons would also be a great dessert addition to seasonal dessert menus!
Enjoy the aroma and flavor with every bite!
And be sure to add these macarons to your list to bake this season because they’re such a sweet and festive way to celebrate fall’s arrival!
This post titled Golden Milk Turmeric Macarons was seen first on Posh Little Designs. All Rights Reserved. 2019