Hello September, I'm starting to kinda like you. The evenings may be getting darker and my house a little colder, but I've remembered that's an excuse to make warming one pot meals and start on some Autumn baking. Oh, and the PSL. How could I forget? Pumpkin spice lattes have to be one of the best things about September. So naturally I had to make a macaron out of them.
(Makes 12 medium or 24 mini)
♥ Two egg whites, preferably aged for 1-3 days in the fridge
♥ 75g caster sugar
♥ 80g icing sugar
♥ 10g mixed spice
♥ 75g ground almonds, sieved until fine
♥ Golden brown food colouring
For the PSL buttercream filling
♥ 100g butter, softened
♥ 200g icing sugar
♥ A dash of milk
♥ 2 tsp mixed spice
♥ 1 tsp ground ginger
♥ 1 tsp ground nutmeg
♥ 1 tsp ginger syrup
Step two. When cool, make the buttercream by mixing all the ingredients together with a balloon whisk on a high speed. The temptation to eat the whole bowl will be strong.
Step three. Pipe one side of a macaron shell and place together to make a complete macaron.
Tip: A twisting action is best, so not to crush the macaron.
Stack the Autumnal treats up as high as they'll go. And enjoy!
Have you had a PSL yet? What pumpkin spiced baking will you be doing this season?