Macaron Print T-Shirt

Cardigan — 525 America, Hautelook
T-Shirt — Urban Outfitters
Jeans — Madewell
Boots — Hunter
Bobby Pins — Ban.do

This past Christmas, I made a conscious effort to not shop for myself. We all know it’s easy to fall victim to holiday deals and end up spending more on yourself than your giftees! The only moment of weakness I had was when I saw this macaron t-shirt at Urban Outfitters. With my determination to master the art of macaron baking, this t-shirt was calling my name, and costing less than $20, how could I resist?

I wore this casual tee-and-jeans outfit out on Saturday to the movies. We snapped these photos inside to avoid the soggy weather, and also so we could play around with our new camera flash (my Christmas gift to Chris!). It’s definitely nice to now have the option to take indoor photos when the weather is not cooperating.

PS – In case you’re interested, check out my macaron recipes:
Mint-Chocolate Macaron Recipe
Orange-Cream Macaron Recipe
Pumpkin Macaron Recipe

Pumpkin Pie Macarons

I made these deee-lish pumpkin pie macarons on Sunday, and they were gone by Monday afternoon. They were that good. For these, I decided to leave the shells plain white to let the orange filling “pop!” Plus, I think the white is a little ghoste-like, in the spirit of Halloween! These would be a great sweet for a Halloween party or Thanksgiving dinner.

I used my trusty macaron recipe, adapted from Martha Stewart, with an amazing pumpkin pie extract that I purchased off Amazon. I’ve been told this macaron shell recipe is “foolproof,” so give it a shot! Making macarons is easier than you think, trust me.

Pumpkin Pie Macaron Shells

Ingredients:

• 1 1/2 cups almond flour ran through food processor
• 1 1/4 cups confectioners’ sugar
• 3 large egg whites at room temperature
• Pinch of salt
• 1/4 cup granulated sugar
• 1/4 teaspoon pumpkin pie extract (This is what I bought. It smells SO good and made the shells very tasty.)

Directions:

1. Preheat oven to 300 degrees. Use an oven thermometer to ensure accuracy.
2. Sift almond four and confectioners’ sugar into bowl. Whisk together until thoroughly mixed.
3. Put egg whites in stand mixer bowl with whisk attachment. Begin whisking on medium until eggs begin to foam. Add salt.
4. Add granulated sugar to egg whites one tablespoon at a time. Turn mixer up to high and whisk until stiff peaks form. Take bowl off mixer.
5. Fold half of the almond mixture into the egg white mixture. Fold until just mixed.
6. Add pumpkin pie extract and second half of almond mixture. Fold until mixed.
7. Put batter into a pastry bag fitted with a tip. I use the Wilton Round #12 Decorating Tip.
8. Pipe the batter onto a cookie sheet with a baking mat on it. Try to keep them round and about the same size.
9. Once done piping, tap the tray against the counter a couple times to eliminate air bubbles. Moisten your fingertip and smooth out any peaks.
10. Let the macarons sit 15 minutes.
11. Put the macarons into the oven on a middle shelf. Bake the macarons 24 minutes, turning them halfway through. Crack the oven door for the last two minutes. Once done, the tops should be egg shell-like, they should be slightly firm, and they should lift off the mat.
12. Take the macarons out and let them sit for 5 minutes. Transfer them to a cooling rack.

Pumpkin Pie Filling

I kind of winged it with the filling after reading several pumpkin frosting recipes. I used my stand mixer to whip a 1/2 cup pumpkin pie puree, about 1 cup confectioners’ sugar (give or take, depending on how thick and sweet you want it), 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Refrigerate it for around an hour to thicken it before spreading onto your shells.

Keep your pumpkin pie macarons refrigerated. They’re best if eaten within two or three days, but that shouldn’t be a problem; you’ll be lucky if they last one!

Want more macaron recipes? Check out my Orange-Cream and Mint-Chocolate ones, too!

Orange-Cream Macarons

I spent my Sunday afternoon baking orange-cream macarons that turned out oh-so tasty, if I do say so myself. The flavor reminds me of one of my favorite childhood treats — Creamsicles!

Between the success of my mint-chocolate macarons a couple weeks ago and these, I’m feeling like I have the basics down.

Baking day outfit: Blouse C/O OASAP, Vintage Belt, Urban Outfitters Shorts, Sam Edelman Sandals

Orange Macaron Shells — adapted from Martha Stewart

Ingredients:

• 1-1/2 cups almond flour ran through food processor
• 1-1/4 cups confectioners’ sugar
• 3 large egg whites at room temperature
• Pinch of salt
• 1/4 cup granulated sugar
• 1/4 teaspoon pure orange extract
• Orange gel food coloring

Directions:

1. Preheat oven to 300 degrees. Use an oven thermometer to ensure accuracy.
2. Sift almond four and confectioners’ sugar into bowl. Whisk together until thoroughly mixed.
3. Put egg whites in stand mixer bowl with whisk attachment. Begin whisking on medium until eggs begin to foam. Add salt.
4. Add granulated sugar to egg whites one tablespoon at a time. Turn mixer up to high and whisk until stiff peaks form. Take bowl off mixer.
5. Fold half of the almond mixture into the egg white mixture. Fold until just mixed.
6. Add orange extract and drops of orange gel food coloring and second half of almond mixture. Fold until mixed.
   
7. Put batter into a pastry bag fitted with a tip. I use the Wilton Round #12 Decorating Tip.
   
8. Pipe the batter onto a cookie sheet with a baking mat on it. Try to keep them round and about the same size.
   
9. Once done piping, tap the tray against the counter a couple times to eliminate air bubbles. Moisten your fingertip and smooth out any peaks.
   
10. Let the macarons sit 15 minutes.
11. Put the macarons into the oven on a middle shelf. Bake the macarons 24 minutes, turning them halfway through. Crack the oven door for the last two minutes. Once done, the tops should be egg shell-like, they should be slightly firm, and they should lift off the mat.
    
12. Take the macarons out and let them sit for 5 minutes. Transfer them to a cooling rack.

Orange-Vanilla Buttercream Filling — Adapted from Food Network

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1-1/2 cups confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure orange extract
• 3 to 4 tablespoons whipping cream

Directions:

1. Put butter and confectioners’ sugar in stand mixer with whisk attachment. Mix on low until combined. Then mix on medium speed for three minutes.
2. Add extracts and the whipping cream, a tablespoon at a time. Add whipping cream until the frosting is the right consistency for spreading on the macarons.
3. Spread on the macarons.

Enjoy!

French Almond Macarons with Swiss Meringue Buttercream

While I love going to my favorite patisserie, Le Dolce Vita, I’ve been wanting to try to make my own macarons for a while. They are notoriously difficult to make, which had been holding me back. I didn’t want to get all the ingredients and supplies and end up disappointed with the result.

But on Sunday I got  a wild hair and decided I was going to do it and finally attempt to make my own.  Chris and I went out and got all the supplies I needed, and I cringed as we bought $11 almond flour (so that’s why those little sweets are so darn expensive).

I used Martha Stewart’s French Almond Macarons recipe, as well as Martha’s Swiss Meringue Buttercream recipe for the filling, and they turned out really, really well. I had a few perfect macarons that looked patisserie-worthy. Some were a little too big or cracked on the top, but all in all, I’m pretty pleased with my first attempt at making them. If you want to try making them for the first time,  I do recommend this recipe from Martha Stewart, as it’s very straightforward. My only suggestion would be to cut the buttercream recipe in at least half. I made WAY too much buttercream for the number of macarons.

Next time I’m going to branch out from vanilla and add some delicious flavor!

Un Gateau Chocolat

On Saturday, Chris and I went house hunting again. Afterwards, an afternoon pick-me-up was in order, so we headed to our favorite patisserie in Zionsville for a coffee and some macarons. Pictured above are lavender (isn’t the color gorgeous?) and caramel, but my favorite was red velvet.

What I wore: Knitted Headband – a gift from my mom, Chocolat Sweatshirt C/O OASAP, Gap Jeans, Jessica Simpson Booties

I don’t know about you, but I’m loving the sweatshirt trend this winter. There’s nothing better than a comfy + cute sweatshirt for a chilly winter day. J’amie this un gateau chocolat sweatshirt that I recently received from OASAP.

Red has been my go-to lately. On my nails is OPI Animal-Istic, and on my lips is Revlon Cherry Tart lip butter.

I love these sweet embroidered details.

Ahhh, I could relive our afternoon at Le Dolce Patisserie again and again!

What was the highlight of your weekend?

Check out my other cute + comfy sweatshirts:
Great Gatsby Sweatshirt
Wildfox Paris Sweatshirt
DIY Wildfox Couture Heart Jumper