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Turmeric Latte Macarons
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Turmeric Latte Macarons

Fill Swiss meringue macaron shells with a swirl of turmeric latte buttercream for a deliciously spiced treat.
Course Dessert
Cuisine American, French
Keyword almond, Cookies, Fall, Frosting, Macarons
Prep Time 1 hour
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings 18 macarons
Calories 123kcal
Author Colleen

Ingredients

Macaron Shells

  • 100 g powdered sugar
  • 100 g almond flour
  • 95 g egg whites room temperature (about 3 eggs)
  • 95 g sugar
  • 1/4 tsp egg white powder optional
  • 3 drops orange gel color
  • 3 drops yellow gel color

Turmeric Latte Buttercream

  • 4 oz unsalted butter softened
  • 8 oz powdered sugar sifted
  • Pinch of salt
  • 1 Tbsp milk
  • 1/4 tsp turmeric
  • 1/8 tsp cardamom
  • 1/8 tsp ginger
  • 1/8 tsp cinnamon
  • 1 drop orange gel color
  • 1 drop yellow gel color
  • 1 tsp malted milk powder

Toppings

  • 1 oz white chocolate melted
  • edible gold leaf

Instructions

  • Macaron Shells
  • Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
  • Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
  • In a clean stand mixer bowl, add egg whites, sugar, and egg white powder (if using). Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 60- 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
  • Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you almost have stiff peaks, 7- 10 minutes. Add your gel colors. Beat until you have stiff peaks, another 3- 5 minutes.
  • Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
  • Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15 mins for me). Bake for 20- 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
  • Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
  • Turmeric Latte Buttercream
  • Beat butter with a hand mixer until soft and fluffy, about 5 minutes. Add the powdered sugar in 2- 3 additions, beating to combine between each.
  • Add pinch of salt and a tablespoon of milk. Beat on low to combine, then on medium for 1- 2 minutes. Add more milk a bit at a time until you have the right consistency.
  • Divide the buttercream in two equal portions. Combine the malted milk powder with a few drops of warm water and stir to dissolve. Add this mixture to one portion of buttercream and beat to combine.
  • Add the spices (turmeric through cinnamon) and gel colors to the remaining portion and beat until well combined.
  • Assemble
  • Pair up the macaron shells. Fill a piping bag with both flavors of buttercream (one on each side, or gently swirl them together). Pipe a swirl of buttercream onto one macaron shell and top with the other.
  • Drizzle the finished macarons with melted chocolate and top with edible gold leaf.
  • Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

  • I was able to pipe 36 shells, which made 18 macarons. You could have a few more or a few less depending on how large you pipe your shells.
  • The malted milk powder is NOT gluten free. Omit and use 1/4 tsp of vanilla to make the recipe gluten free.