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Halloween Macarons

Halloween Macarons

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Elegant French macarons tinted in festive Halloween colors and filled with a rich, orange-infused dark chocolate ganache.

Ingredients

Scale
  • 100g Egg whites (aged)
  • 50g Granulated sugar
  • 110g Superfine almond flour
  • 200g Powdered sugar
  • Orange, Purple, and Black gel food coloring
  • 100g Dark chocolate (60% cocoa)
  • 50ml Heavy cream
  • Zest of 1 orange

Instructions

  1. Sift almond flour and powdered sugar twice; discard large bits.
  2. Whip egg whites and granulated sugar to stiff, glossy peaks; add gel coloring.
  3. Fold dry ingredients into meringue until batter flows in a ribbon (macaronage).
  4. Pipe circles on parchment, tap tray to release air, and rest for 45-60 minutes until a skin forms.
  5. Bake at 150°C (300°F) for 15-18 minutes; let cool completely.
  6. For ganache, heat cream with zest, pour over chocolate, stir until smooth, and let thicken.
  7. Pair shells, pipe ganache, and decorate with edible markers or icing.

Notes

  • Ensure all tools are grease-free by wiping with vinegar.
  • Avoid liquid food coloring as it ruins the meringue consistency.
  • Refrigerate for 24 hours after filling for the best texture (maturation).