The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macaroons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
This was my first run at making macaroons so I wasn't sure how far to go with experimentation. Aside from staying close to the Gramercy Tavern recipe, Ami's only rule was that we use a filling for the cookies. With it being Fall right now, I decided I wanted to do something with pumpkin and ginger. I'm really happy with the flavors and would definitely make these again, although I lost the volume and texture in the egg white step - they came out pretty thin. Next time around I will stick with granulated sugar for that part. A very easy recipe though - see steps below:
Mix together your almond flour, powdered sugar, cinnamon and ginger. You'll notice the almond flour is pretty coarse.
The important step is whipping your eggs whites to stiff peaks and keeping them that way after adding the granulated sugar. You can see by the photo above that mine fell by the time I incorporated the flour mixture into them. Here's the thing: Make sure your eggs whites are at room temp as the recipe says. I did this and they started out perfect. However, where the recipe called for white granulated sugar, I substituted brown sugar to give it more of a gingersnap flavor. I realize now that there was probably too much moisture in the brown sugar which cost me the pillowy consistency and trademark "feet" on the bottom.
You'll want the rounds as close in shape as can be since you will be matching them together with filling. I used a cake decorating bag with 1/2" tip to pipe the batter onto the sheets. Another important step: Be sure to line your bakeware with parchment paper if you want these to remove intact.
So you can see they didn't rise as they should have, but they did keep their sheen on top and their chewy texture.
So I cheated a bit in that I didn't make my filling from scratch. Trader Joe makes this amazing pumpkin butter that is perfect on pancakes, bread, toast, pretty much everything. If you've never tried it, let me assure you there's not actual butter in it, it's a blend of pumpkin and spices in spreadable consistency - just like apple butter. It was the perfect compliment to the ginger and cinnamon in the macaroons. Note: You may view the full cookie recipe here.
Be sure to check out the other Daring Kitchen posts - there are some really creative combinations! I've noticed espresso, chocolate, cherry, mint, and even green tea versions posted so far. Great job everyone.
Looks yummy. I am glad you are back!
Posted by: Steve | October 27, 2009 at 08:26 AM
We're big fans of Trader Joe's pumpkin butter too! Good choice. I think your cookies look delicious.
Posted by: annmartina | October 27, 2009 at 11:14 AM
Your first run is a 1000 times better than mine...you have no idea what I went through! You'll get there soon...love the pumpkin butter filling. How novel & delicious indeed!
Posted by: deeba | October 27, 2009 at 12:14 PM
The flavors sound great! I'm pretty sure most people don't get feet their first time...it usually takes a bit of practice/reading up!
Posted by: Sarah (Syrup and Honey) | October 27, 2009 at 12:41 PM
Thaks for your comment !
I droll over your filling ! First I thought it was something like caramel but not in the least. I do non know what Pumkin Butter is like ?! I do not think it does exist in France :(
Posted by: Löu | October 27, 2009 at 02:05 PM
Very good for your first try. Ive been working on making macaroons and havent really made a successful batch yet, but I am getting better each time. They are tricky! I like the flavours you chose.
Posted by: Heavenly Housewife | October 27, 2009 at 08:13 PM
Pumpkin butter was a great choice for a filling.
Posted by: Diana | October 27, 2009 at 08:34 PM
Amazing filling in keeping with the season..I bet they tasted awesome.
Posted by: rachel | October 27, 2009 at 10:33 PM
I love the wonderful seasonal flavors in your delicious macaroons! Very nice!
Posted by: Natasha - 5 Star Foodie | October 28, 2009 at 10:31 AM
Yum! Your flavours have been some of the best I've seen & your macs look awesome! Wonderful job =D.
Posted by: Lauren | October 28, 2009 at 11:13 PM
Yeai! Cheaters unite: I used a store bought filling too.
Posted by: Olga | October 29, 2009 at 09:36 AM
This sounds delicous! Great combo of ginger and pumpkin. Thanks for sharing :)
Posted by: Karine | October 31, 2009 at 08:50 AM
Gingersnap and pumpkin.. that sounds like a combination made in heaven! I am drooling!
Posted by: Cheri | November 02, 2009 at 01:27 PM
Wow!That sounds fanatstic! Great combo!
Posted by: Erica | November 04, 2009 at 09:11 PM
I want some of that pumpkin butter!
Why is ALL the good pumpkin stuff only available in the states!? I mean, come on!
They look lovely. Really gooey! ;)
Posted by: Mr. P | November 08, 2009 at 05:49 PM