Emily Laurae

Macarons
2 Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
28 Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes. 
4 While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside. 
5 Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
6 Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
7  Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
8 Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake! 
9 Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. 
10 You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
Dark Chocolate Ganache 
13 Add cream & glucose to a saucepan and bring to a slight boil. 
14 Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate. 
27 Add the butter into your warm chocolate mixture, using an immersion blender, blend ganache until the butter has fully incorporated and your mixture is smooth. 
16 Allow the chocolate ganache to cool completely before assembly. 
Pumpkin Butter 
19 Mix ingredients in a medium saucepan and bring to a slight simmer over medium heat. Once you’ve reached a simmer, reduce the heat and allow to continue simmering gently, uncovered. 
20 Continue to cook, taking a moment to stir every few minutes until the pumpkin butter is quite thick. This should take about 20-25 minutes.
26  Pour the pumpkin butter into a container in the fridge to cool completely before piping into macarons. 
Assembly 
25 Once cooled, the shells will peel easily off of your parchment paper. Find each shell’s matching half and pipe a circle of ganache around the edges of the bottom shell leaving room for piping the pumpkin butter in the middle. Finally, top with the matching half.