Halloween Macarons
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
- Sift almond flour and powdered sugar twice; discard large bits.
- Whip egg whites and granulated sugar to stiff, glossy peaks; add gel coloring.
- Fold dry ingredients into meringue until batter flows in a ribbon (macaronage).
- Pipe circles on parchment, tap tray to release air, and rest for 45-60 minutes until a skin forms.
- Bake at 150°C (300°F) for 15-18 minutes; let cool completely.
- For ganache, heat cream with zest, pour over chocolate, stir until smooth, and let thicken.
- 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).
Find it online: https://dishmio.com/halloween-macarons/
