The Spice Girl Recipe

Prepare espresso

Brew 1 fl oz of strong espresso. If you prefer a cooler cocktail, allow the espresso to cool to near room temperature (about 5–10 minutes) or use freshly-brewed but not piping hot.

Chill the cocktail glass: place a martini or coupe glass in the freezer for 5 minutes while you assemble the drink.

Combine ingredients: in a cocktail shaker, add 1 cup of ice, 2 fl oz vodka, 1 fl oz brewed espresso, 1 fl oz pumpkin spice liqueur (or syrup), 0.5 fl oz coffee liqueur, and 0.5 fl oz simple syrup (or maple syrup).

Shake vigorously: secure the shaker and shake vigorously for 15–20 seconds until the outside of the shaker feels very cold and the mixture is frothy. The vigorous shake helps create the mousse-like foam typical of an espresso martini.

Strain and garnish: double-strain the cocktail into the chilled glass to remove ice shards. Lightly dust 1/4 tsp pumpkin pie spice across the foam and float 3 coffee beans on top as a classic garnish.

Serve immediately: present the martini alongside the pumpkin macaron for a coordinated pairing.

Prep and dry mix

Line two baking sheets with parchment paper or silicone mats. Sift together 1 cup almond flour and 1 cup powdered sugar into a bowl; discard any large bits left in the sifter. This ensures smooth macaron shells.

Whip meringue

In a clean, grease-free mixing bowl, combine 2 room-temperature egg whites and 1/8 tsp cream of tartar. Beat on medium speed until foamy, then gradually add 2 tbsp granulated sugar while continuing to beat. Increase speed to medium-high and whip until stiff, glossy peaks form. Add 2 drops of orange food coloring (optional) and whip briefly to incorporate.

Macaronage

Gently fold the sifted almond flour/powdered sugar mixture into the meringue in three additions using a rubber spatula. Fold until the batter flows like thick lava and when dropped from the spatula it smooths out within about 10 seconds. Avoid over-folding (batter should still hold some volume).

Pipe and rest

Transfer batter to a piping bag fitted with a round tip (about 1/2 inch). Pipe uniform 1.5-inch rounds (about 12 rounds to yield 6 sandwiches) onto the prepared sheets, spacing about 1 inch apart. Tap the baking sheet firmly on the counter 2–3 times to release air bubbles. Let the piped shells rest at room temperature for 20–40 minutes, until a thin skin forms and they are no longer tacky to the touch.

Bake

Preheat the oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 12–15 minutes, rotating halfway through if your oven has hot spots. Shells should develop feet and be set on top. Allow shells to cool completely on the sheet before removing (about 20 minutes).

Make pumpkin cream cheese filling

In a small bowl, beat together 2 tbsp softened unsalted butter and 2 tbsp softened cream cheese until smooth. Add 1 tbsp pumpkin puree, 1/2 cup powdered sugar, 1/4 tsp pumpkin pie spice, 1/4 tsp vanilla extract, and a pinch (1/16 tsp) of salt. Mix until smooth and pipeable. If too loose, add a bit more powdered sugar; if too stiff, add a few drops of milk.

Assemble

Pair macaron shells by size. Pipe about 1 tsp of pumpkin filling onto the flat side of one shell and sandwich with its match, pressing gently to spread the filling to the edges. Repeat for all shells.

Mature

For best texture and flavor, refrigerate assembled macarons in an airtight container for 24 hours to mature. If serving sooner, allow them to rest at room temperature for 30 minutes before serving so the filling softens.

Serve

Bring macarons to room temperature before plating. Serve one pumpkin macaron alongside each Pumpkin Spice Espresso Martini from The GALENTINE'S Edit.