How to make festive Thanksgiving pie macarons
Turkey isn't just for the dinner table, and Thanksgiving pies are now in cookie form.
Tiphanie Cannon, a self-taught baker, turned her love of homemade confections into a business -- Oh So Sweet by Tiphanie in Davenport, Iowa -- where she makes adorable treats with her talented staff.
"We decided to take our Thanksgiving macarons up a few notches by filling them with actual pie filling and decorating them to look like mini pies," she told "GMA" of the seasonal sweets. "We used royal icing to pipe a crust on each macaron, and then we used a different color royal icing to pipe the filling and the dollop of whipped cream on top."
If any home cooks are feeling ambitious enough to try their hand at the classic French treat, check out her full recipe below.
Ingredients
400g powdered sugar
220g almond flour
200g egg whites
70g white sugar
Sprinkle of cream of tartar
Filling of your choice
Instructions
Sift the powdered sugar and almond flour together into a big bowl.
In a bowl of an electric mixer fitted with a whisk attachment, start whisking the egg whites on medium high. When the egg whites start to turn frothy (like the top of a beer), pour in the sugar. This is also the time to add any food coloring. Beat egg whites and sugar until very stiff and firm.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter onto parchment paper or silicon mat in one inch circles. Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit until they are dry to the touch.
Preheat oven to 325 degrees. When the macarons are dry, place the macarons into the oven and bake for 15 minutes. Cool completely.
When the macarons are cool, fill them with your favorite fillings and frost or decorate accordingly.
