Back on the macaron train: Pie inspired Macarons

Pie, Pie, Pie.

Thanksgiving is less than a week away folks and I have NO IDEA what I am doing yet. I mean, I can't say I am surprised. This happens EVER year. We are so busy with setting Nutcracker and the Gala and other odds and ends that Thanksgiving creeps up on you like a Harry Potter death eater.
And something else...
Where the heck has 2010 gone?!?!
Can someone tell me pleaseeeeeeeeeee.

So with a lucky early ending of my work day yesterday I decided to make myself happy by baking. I needed an outlet for my anger and frustrations.
This week has literally been the longest week of my life and I am not the only one with this feeling. I feel like I have started and ended at least 14 weeks in this one. Is there something in the air?! I can't even begin to break it down and try to analyze what has made this week so much longer than any other. I mean you know you are in trouble when Wednesday (for everyone else, Tuesday) rolls around and you are certain it's at least Friday....

But it's okay. It's over and in the past and never re-entering my mind... DELETION.

AND NOW BACK TO THE MACARONS!
I have jumped back on the macaron train after a little hiatus.
I felt inspired by festive flavors for Thanksgiving and of course my favorite flavor in the world.. pumpkin.

I decided to do pumpkin pie and pecan pie macarons..
Lord save us. They are bananas.

I followed once again the basic macaron recipe out of the "I LOVE MACARONS" with a few modifications.




Pumpkin Pie Macarons:
2/3 cup almond meal
1 1/2 cups powdered sugar
3 egg whites
5 tablespoons sugar
1 teaspoon vanilla extract
scant teaspoon cinnamon
1/4 scant teaspoons cloves, ginger, and nutmeg

Pumpkin Cheesecake Buttercream:
1 stick butter
1/2 block cream cheese
3 or more cups powdered sugar (to taste)
1/4 (or more) cup pureed pumpkin (to taste)
dash on pumpkin pie spice

Now people... use good pumpkin. I don't know what I was thinking buying the generic brand of pumpkin puree. It is an absolute watery atrocious mess. Tastes like poo. Go for your own thick pumpkin puree or the organic pure pumpkin... The buttercream will thank you.



As for the Pecan Pie Macarons:

Shells:
1/3 Pecan meal
1/3 Almond meal
1 1/2 cups powdered sugar
3 egg whites
5 tablespoons sugar
1 teaspoon vanilla extract

THE BEST FILLING IN THE WORLD:
Salted Caramel Sauce....
Pour it on everything peeps. Cereal, toast, chicken, broccoli, potatoes, cheese.... whatever you please. Just eat that shiz. SO GOOD.

Got the recipe from this lovely person...
SALTED CARAMEL SAUCE

This picture is creepy but I like it.

HAPPY BAKING!