Sweet Potato Macarons

    I kind of hate fall, but yet I want to love it at the same time.
    Fall excites me as all summer long I bitch and moan about how hot it is and how badly I want to go running but it’s so damn hot.
    I may love to run but I hate to sweat.
    It’s kind of a problem.
   When the days cool down in September I get really excited as the leaves change and the pine needles litter the forest floors. There are less rattle snakes and the mornings are in the fifties and I can go run in the a.m. and not have to get up before dawn.
    On these days I think, I love fall!
    Than I remember that fall is hunting season.
    Fuck, I hate fall!

    I hate being paranoid while I’m running that some hunter will think I’m a buck and try to shoot me.
    I was shopping for bright orange tank tops the other day at Forever 21 and a sales girl asked me if I was finding everything okay.
    I held up the tank top and said
    “Does this make me look like a deer?” She obviously had no idea what I was implying and backed away slowly.
    I want to go for eight mile trail runs in the forest and run through trails covered in fresh red and orange leaves with out being paranoid hunters will shoot me.
    Seeing as I am to paranoid to run, I find myself baking more and running less.
    And yes I am still being obsessed with everything macaroon.

Sweet Potato Macarons
For Macarons:

1/3 cups super fine white sugar
1 cup powdered sugar
2/3 cup almond meal
3 egg whites
1 tsp vanilla paste
1/4 cup sweet potato mashed very fine

For the icing:

1/2 cup mascarpone cheese
3 organic sugar
1 tsp vanilla



  1. In a food processor, combine almond flour and powdered sugar; pulse for 20 to 30 seconds until evenly distributed.
  2. Put the mashed sweet potato in the food processor and grind until very well blended. Set aside
  3. Place egg whites in a metal mixing bowl. Mix on medium speed until frothy, then slowly add superfine sugar, a little bit at a time with the mixer on medium speed, scraping down the side of the bowl periodically. When all the sugar has been added, increase speed to medium high and whip until meringue is firm and glossy and forms medium-stiff peaks.
  4. Pour half of the almond flour mixture into the meringue and stir, folding and scraping a few times until no dry flour remains.  Add the sweet potato. Add the remaining flour and mix, folding and spreading the batter against the sides of the bowl about 15 to 20 times or just until the meringue and flour are incorporated and the batter falls off the spatula in thick ribbons. Do not over mix.
  5. Transfer the batter into a zip lock bag. Pipe very small circles of dough onto the baking tray.

    1. Preheat oven to 350 degrees and bake for about 9 minutes, keeping an eye on them to make sure they do not brown. Remove from oven and let cool completely on a wire rack.
    2. To prepare filling, beat the mascarpone cheese with the sugar and the vanilla.
    3.  Transfer mixture to a zip lock bag. Gently pipe about a teaspoon of filling onto underside of half of the cooled cookies, then top with remaining cookies.