Familiar flavors of a southern favorite tucked inside this classic French cookie.
Macarons are absolutely my favorite cookie, but I found myself intimidated by the process of baking them myself. I decided to become a real chef patissier and put my own spin on these magically chewy treats!
I love walking into a bakery and seeing the array of macaron flavors, but one I’ve never come across is sweet potato pie. So here they are- an ode to my desperate cravings and boredom.
- Bake your sweet potatoes a day ahead. The macaron- making will need your undivided attention.
- You’ll need a piping bag fitted with a 1/2 inch tip. I actually got mine from the Dollar Tree. I’m new to piping and just followed my heart.
- Once your shells are in the oven, watch them obsessively. They should be light in color with defined feet.
- See the photo below for the consistency to look for before piping.
SWEET POTATO MACARONS
- 3/4 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites (room temp)
- 1/4 cup granulated sugar
- 3/4 tsp vanilla extract
- 2 cups sweet potato cooked, mashed
- 3/4 cup unsalted butter
- 1/2 cup granulated sugar
- 2 tsp cinnamon
- Preheat oven to 325. Sift almond flour and powdered sugar together through a fine sieve and into a medium bowl. Set aside.
- Beat egg whites with a hand/ stand mixer on medium speed until soft peaks form, then add granulated sugar and vanilla. Continue to beat until peaks are stiff and shiny.
- Gently fold in dry ingredients until mixture is smooth (see photo above) and slightly runny. Overfolding will result in flat, cracked shells.
- Transfer mixture to a piping bag. Pipe 1 or 1 1/2″ rounds on parchment lined baking sheets one inch apart. Let piped macarons stand uncovered for 20 minutes to form a skin.
- Bake for 9-12 minutes or until shells have risen and are set. Let cool on rack for 10 minutes.
- Combine all filling ingredients and cream with a hand mixer until mixture is fluffy. Spread generously on shells and sandwich.