psl macarons.

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.

Shopping list.

(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 one. Begin by following my illustrated macaron guide step by step, except with an extra10g of sweet mixed spice instead of the usual 90g icing sugar.

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?