Paris for the holidays, well… sort of
My fill for Parisian pastries has consumed my body and I’ve finally de-toxed the sugary love out of it. It was nice while it lasted.
My fill for Parisian pastries consumed my body, the sugars and cream have wrapped their loving arms around my legs and butt, the desire for sweets remains no longer. One week later and my body is fully de-toxed. I thank the heavens for bittery greens like spinach and kale, and its friendly compliments like beets and oranges.
Without further a due, I must leave you with this last heart warming recipe, Pumpkin Spice Parisian Macaroons.
- 1 cup confectioners’ sugar (powdered sugar)
- 3/4 cup blanched almond meal*
- 2 large egg whites, room temperature**
- Pinch of cream of tartar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp fresh grated nutmeg
- 1/8 tsp pumpkin pie spice
- 1/2 cup soy milk
- 6 tbsp organic pumpkin
- pinch of kosher salt
- 2 tbsp honey
- 1/2 tsp cinnamon
*Meal is another name for flour. Most grocery stores will sell it as almond meal. It must be blanched almond meal. If the skins are still on the almonds, your macaroons will have a different result.
**These eggs need to be at room temperature. A good way to quickly adjust the temperature is put them in a bowl of warm water.
- For the filling, combine all of the ingredients in a small pot on the stove top. Turn on high heat and let boil. Once boiled, adjust temperature to low and allow time to thicken. Transfer to small bowl and put in freezer.
- For the shells, sift the confectioner’s sugar and almond meal in a medium size bowl. Sift 2 times.
- Pre-heat the oven to 375 degrees.
- Whisk egg whites with a mixer on medium speed until foamy. Add cream of tartar, and continue whisking until soft peaks form. Reduce speed to low, then add granulated sugar and vanilla extract. Increase speed to high, and whisk until stiff peaks form.
- Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag with a 1/2 inch round tip. Pipe 3/4 inch rounds on parchment-lined baking sheets. Finish the tip of the macaroon on the side, rather than creating a top peak.
- Tap bottom of each sheet on work surface to release air bubbles. Let stand at room temperature for 20 minutes.
- Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven back to 375 degrees.
- Let macaroons cool on baking sheets for 2-3 minutes, then transfer to a wire rack for continued cooling.
- Sandwich 2 macaroons with 1 teaspoon of blueberry mixture. Serve immediately, or stack between layers of parchment paper and plastic wrap, and freeze for up to 3 months.