It must be fall.
The bees are angry, pine needles cover my driveway and there is finally a chill in the mountain air.
I love the mountains in the autumn. I love autumn flavors like cinnamon, sweet potatoes and squash.
Crisp autumn days were meant for afternoons fishing and drinking Sierra Nevada Tumbler or spending afternoons with friends at Oktoberfest ignoring angry bees, upsetting lhammas at the petting zoo and generally creating German beer induced ruckus.
It finally feels like fall today and I am very tempted to make some Butternut Squash Cornbread Stuffing and some Cinnabon Macaron’s for dessert.
Right after I get all these angry bees out of my house and sweep up the pine neeedles.
Cinnabon Macaron’s
The bees are angry, pine needles cover my driveway and there is finally a chill in the mountain air.
I love the mountains in the autumn. I love autumn flavors like cinnamon, sweet potatoes and squash.
Crisp autumn days were meant for afternoons fishing and drinking Sierra Nevada Tumbler or spending afternoons with friends at Oktoberfest ignoring angry bees, upsetting lhammas at the petting zoo and generally creating German beer induced ruckus.
It finally feels like fall today and I am very tempted to make some Butternut Squash Cornbread Stuffing and some Cinnabon Macaron’s for dessert.
Right after I get all these angry bees out of my house and sweep up the pine neeedles.
Cinnabon Macaron’s
For the macarons:
2/3 cup almond meal
3 egg whites
1 tsp cinnamon
1 tsp vanilla
1/3 cup super fine sugar
1 cup powdered sugar
For the icing:
1/4 cup Kerry Gold butter
1/2 cup powdered sugar
1 tsp cinnamon
1 tsp brown sugar
Directions:
- In a food processor, combine almond flour and powdered sugar; pulse for 20 to 30 seconds until evenly distributed.
- 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.
- Add the vanilla and the cinnamon.
- 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 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.
- Transfer the batter into a zip lock bag. Pipe very small circles of dough onto the baking tray.
- 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.
- To prepare filling, melt the butter, add the brown sugar, cinnamon and powdered sugar.
- 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.
