Description
Delight in these festive Halloween Macarons featuring vibrant orange shells, rich buttercream filling, and spooky decorations. Perfect for celebrating the season with a sweet and colorful treat that offers a delicate crunch and creamy bite.
Ingredients
Scale
Macaron Shells
- 200 g icing sugar
- 100 g ground almonds
- 100 g egg whites (roughly 3 medium eggs)
- 75 g caster sugar
- orange gel food colouring
Buttercream Filling and Decorating
- 75 g unsalted butter
- 200 g icing sugar
- orange gel food colouring
- 50 g dark chocolate
- Halloween sprinkles
Instructions
- Prepare Dry Ingredients: Sieve the icing sugar and ground almonds together into a large bowl. If sieving is difficult, pulse the mixture briefly in a food processor to grind the almonds more finely, then sieve again. This ensures a smooth macaron shell.
- Whisk Egg Whites: Using an electric whisk, beat the egg whites until thick, foamy, and soft peaks form. Gradually add the caster sugar one teaspoon at a time, whisking fully between additions. Continue whisking for 1–2 minutes after all sugar is incorporated.
- Add Food Colouring: Mix in the orange gel food colouring, whisking well for 3–4 minutes until the meringue is smooth, light, and a bright orange hue.
- Fold Mixture: Gently fold the meringue into the sieved almond and icing sugar blend with minimal mixing—approximately 20 folds—to maintain airiness while merging the mixtures.
- Pipe Macarons: Transfer the mixture to a piping bag fitted with a round nozzle. Pipe 1-inch round shells onto lined baking trays. Tap the trays firmly on the work surface to release air bubbles and let the shells rest for 1 hour to form a skin.
- Bake Shells: Preheat the oven to 130ºC. Bake the macarons for 18 minutes until they develop feet and begin to peel from the tray. Allow the shells to cool completely before removing them.
- Make Buttercream: Beat the unsalted butter, icing sugar, and orange gel food colouring together until creamy and smooth, preparing it for filling and decoration.
- Decorate Shells: Once cooled, carefully remove the shells from trays. Melt the dark chocolate and drizzle it over some of the shells, then sprinkle with Halloween sprinkles. Allow the decorations to dry completely.
- Assemble Macarons: Pipe or spread the orange buttercream onto half of the decorated shells and sandwich with the remaining shells. Chill the assembled macarons in the refrigerator for 1 hour before serving. Enjoy your festive Halloween treat!
Notes
- Store macarons in an airtight container in the refrigerator for up to 7 days.
- You can freeze unfilled macaron shells for up to 3 months for longer storage.
- Use a large piping bag and round piping tip to achieve consistent macaron sizes.
- Basic baking trays and baking parchment are recommended for best results.
- Halloween sprinkles can be sourced from specialty baking supply stores like Iced Jems.
Nutrition
- Serving Size: 1 macaron
- Calories: 80 kcal
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
