Boo-berry Cream Pie Macarons

Yield: 35 sandwich cookies

7 ounces confectioner’s sugar*

4 ounces almond flour*

4 ounces aged egg whites, room temperature

1-1/2 teaspoons Madagascar vanilla extract*, prefer Nielsen Massey

3-1/2 ounces granulated sugar

Pinch of cream of tartar*

Ameri Color violet food gel*

Black Ameri Color food pen*

Black sanding sugar*, for garnish

Blueberry Cream (see recipe)

Preheat oven to 325-degrees F. Place macaron templates under parchment paper* or silicone mats* on a rimmed baking sheet*.

Pulse the powdered sugar and almond flour in a food processor to form a fine powder. In a large mixing bowl, sift mixture through a sieve or tami*. Set aside.

In the bowl of a stand mixer fitted with a wire-whip attachment, whisk 4 ounces of whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl, add food coloring and increase speed to high, whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step, fold egg whites into almond-flour mixture 1/3 at a time, using a large silicone bowl scraper* until mixture is smooth and shiny. Add the vanilla extract. Once all the mixture is incorporated, check to see that the batter is nicely firm and drips slowly from the spatula.

Transfer batter to a pastry bag* fitted with a 1/2-inch plain, round tip (#805*) and pipe

1-1/3-inch rounds on parchment or silicone lined baking sheets. Rap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 45 to 60 minutes. Macarons are ready to bake when they no longer stick to a finger when lightly touched. Remove templates.

Stack the baking sheet with the macarons on top of an empty baking sheet (the baking sheet will be double layered). Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. If the macarons are still soft inside, lower oven to 300 degrees F, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before decorating. Couple similar shaped macarons to form a top and bottom cookie. With the food pen, draw spiderwebs on the tops of each cookie. Dip in sanding sugar and set aside to dry. Fill with Blueberry Cream and enjoy.

*available at Surfas Culinary District

Blueberry Cream

Yield: about 2 cups

2 large egg whites, room temperature

4 ounces granulated sugar

6 ounces unsalted butter, softened, cut into 1-inch pieces

1 tablespoon vanilla bean paste*

1/4 cup American Spoon Blueberry Spoon Fruit*

1/8 teaspoon LorAnn Oils Blueberry Naturals*

Place whites and sugar in a heatproof electric mixer bowl set over a medium saucepan of simmering water. Whisk until sugar dissolves and mixture registers 141 degrees on an instant-read thermometer*.

Remove bowl from heat and attach to a stand mixer* fitted with a whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to low and add butter, 1 piece at a time, whisking well after each addition. Once all butter is incorporated, return to medium-high speed and whisk for a few minutes until fluffy.

Switch to a paddle attachment. With mixer on low, add vanilla paste and spoon fruit. Use immediately or cover and refrigerate. Bring to room temperature and beat on low speed until smooth before using. Pipe cream between two Boo-berry Pie Macarons.

*available at Surfas Culinary District

Pumpkin Patch Macarons

Yield: 35 sandwich cookies

7 ounces confectioner’s sugar*

4 ounces almond flour*

4 ounces aged egg whites, room temperature

1-1/2 teaspoons pumpkin spice*

3-1/2 ounces granulated sugar

Pinch of cream of tartar*

Ameri Color Orange Food Gel* (optional)

Black and Green Ameri Color food pens*

Pumpkin Pastry Cream (see recipe)

Preheat oven to 325-degrees F. Place macaron templates under parchment paper* or silicone mats* on a rimmed baking sheet*.

Pulse the powdered sugar, pumpkin spice, and almond flour in a food processor to form a fine powder. In a large mixing bowl, sift mixture through a sieve or tami*. Set aside.

In the bowl of a stand mixer fitted with a wire-whip attachment, whisk the egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl and increase speed to high, whisking until stiff, firm, glossy peaks form. Add orange food gel to desired color.

To complete the macaronnage step, fold egg whites into almond-flour mixture 1/3 at a time, using a large silicone bowl scraper* until mixture is smooth and shiny. Once all the mixture is incorporated, check to see that the batter is nicely firm and drips slowly from the spatula.

Transfer batter to a pastry bag* fitted with a 1/2-inch plain, round tip (#805*) and pipe

1-1/3-inch rounds on parchment or silicone lined baking sheets. Rap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 45 to 60 minutes. Macarons are ready to bake when they no longer stick to a finger when lightly touched. Remove templates.

Stack the baking sheet with the macarons on top of an empty baking sheet (the baking sheet will be double layered). Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. If the macarons are still soft inside, lower oven to 300 degrees F, cover with aluminum foil and bake for a few more minutes.

Meanwhile, mix together piping gel and food gel until desired color is reached. Place in a disposable piping bag fitted with a fine, round tip. Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely. Couple similar shaped macarons to form a top and bottom cookie. Decorate top cookies as desired with or pumpkin leaves and faces. Fill with Pumpkin Pastry Cream and enjoy.

*available at Surfas Culinary District

Pumpkin Pastry Cream

Yield: 3 cups

3 cups whole milk

2 teaspoons vanilla bean paste*

2 ounces cornstarch

6 ounces granulated sugar

1/4 cup American Spoon Pumpkin Butter*

Pinch of fine sea salt*

6 large egg yolks

In a medium saucepan*, place milk and vanilla paste. Heat the saucepan over medium heat and bring to a boil.

While the milk is heating, place the cornstarch, sugar and salt into a medium mixing bowl and blend thoroughly using a whisk*. Gradually add the egg yolks and whisk until smooth.

With a 3 ounce ladle*, slowly add hot milk mixture to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk mixture, while continuing to whisk.

Place milk and egg mixture over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared.

Strain* the pastry cream into a large mixing bowl* and cover with a piece of plastic wrap directly on top of the cream. Stir in the pumpkin butter. Set bowl of pastry cream onto a larger bowl with ice water to cool quickly. Once cooled, store in the refrigerator.

Tip: The finished pastry cream can be made in advance and stored in the refrigerator up to 4 days. Store with plastic wrap placed on the pastry cream’s surface to prevent a skin from forming.

*available at Surfas Culinary District

Recipes courtesy of Surfas' Chef Stacy Horn

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