Pumpkin Macaroon with Spicy Buttercream: A Baker Chelsey White Recipe
White’s guide to French style is extremely helpful. It is much easier to focus on only the egg whites in the bowl, rather than worrying if your syrup is overcooked or pouring it while it is still too hot. While these cookies aren’t for the faint of heart, they also require a level of delicacy. After preparing the meringue, you must gently incorporate the dry ingredients to make a pipe dough. But it’s tricky. Mix too much and it becomes liquid and goes in the trash. Mix too little and your peaks deflate and it goes in the trash too. Do you see the dilemma here? (Insert an emoji with an eye roll.)
“Looking for a consistency similar to that of lava, which can be difficult because how many of us have seen lava?” Said Blanc. “But you want it to look like ribbons, flowing with consistency.”
The final step in baking macaroons is making sure they are evenly baked and evenly baked in your oven. “[After piping] Let them sit for 30 to 40 minutes until they form a skin, âsays White. âPut them in the oven, cross your fingers and hope your oven is baking properly. “
If you’ve come to the final step, your last step is to simply fill the macaroons to create beautiful cookie sandwiches. According to White, âAll the flavor is in the garnish. You want to wrap it up with these hot, intense spices.
âMy goal is to create ambitious and achievable desserts, to make things as good as they taste, because you always eat with your eyes first, but you also want to make things that taste good. White said. “It’s a labor of love, and you have to take it into account.”
As we take a peek at the fall foliage, sip our pumpkin spice lattes and prepare for the warm and cozy atmosphere of fall, White and the sweet, delicate crunch of macaroons remind us that while it may take you some time and frustration to get to the end product, it’s worth it in the end.