Pumpkin Spice Latte Macaron Stacks

FOR THE MACARONS:

1. 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!
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with Wilton round tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, and then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 82 grams of measured egg whites into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. 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**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 90 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, AND THEN continue whisking.
11. 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.
12. Watch the sugar syrup closely!
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. 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.
15. 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.)
16. 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.
17. Fold just until batter is combined, then divide the gently folded batter evenly between 3 bowls. Add 1/4 teaspoon Wilton peach gel food coloring to the first bowl and 1/8 teaspoon peach gel food coloring to the second bowl of batter.
18. Continue to fold the batter in a circular motion, going around the edges of each bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula, slowly but steadily.
19. **Be careful not to over-mix**
20. 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.
21. Transfer batter to the prepped piping bag(s).
22. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
23. 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.
24. *Tap the macarons on the counter three times to release air bubbles.
25. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
26. Before placing the macs in the oven, let them 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.
27. Preheat oven to 300 degrees F.
28. Once dry to touch, place the macarons in the middle rack of the oven.
29. Feet will form halfway through the baking process.
30. Bake for 12-14 minutes.
31. Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
32. Once macarons are completely cool, gently remove from parchment paper/silpat.
33. Repeat same steps to bake the remaining macaron batter.
34. Once cooled completely, they’re ready to assemble.

FOR THE PUMPKIN SPICE LATTE FROSTING: (dairy free)

• Wash the mixing bowl, then mix shortening/butter, powdered sugar, pumpkin puree and espresso, pumpkin spice mix in a stand mixer until incorporated.
• Transfer filling to piping bag with Wilton tip 1M and/or 32 and set-aside until ready to decorate.

FOR THE VANILLA FROSTING (dairy free)

• Wash the mixing bowl, then mix shortening/butter, powdered sugar, milk and vanilla seeds and vanilla in a stand mixer until incorporated.
• Transfer filling to piping bag with Wilton tip 18 and set-aside until ready to decorate.

MACARON STACK ASSEMBLY:

• Pipe a swirl of pumpkin spice latte frosting on the top of the macaron shell.
• Place a second shell on top of the piped frosting, followed by a 2nd swirl of piped PSL frosting, then top with the 3rd shell.
• Pipe a dollop of vanilla frosting into the center top of the 3rd shell, then garnish with Wilton Sprinkles, Pumpkin Icing decorations, a piped line of royal icing (optional) and gold shimmer dust.
• Repeat these steps to assemble all the French macaron stacks, and then transfer to the fridge to mature for at least 8 hours, or overnight!
• Upon serving remove from fridge and allow 15 minutes for macarons to come to room temp. Serve and enjoy!