Description
Delight in these festive Halloween Macarons featuring vibrant orange shells, rich buttercream filling, and spooky sprinkles. Perfect for a themed celebration, these delicate treats combine a crisp exterior with a smooth, creamy center, decorated with dark chocolate and colorful Halloween accents.
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
Decorating and Buttercream Filling
- 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 into a large bowl. If sieving is slow, pulse both in a food processor to grind almonds finer, then sieve thoroughly to ensure a smooth mixture.
- Whisk Egg Whites: Using an electric whisk, whip the egg whites until thick and foamy, forming soft peaks. Gradually add caster sugar one teaspoon at a time, whisking fully between each addition until all sugar is incorporated.
- Color and Whisk Meringue: Continue whisking for 3-4 minutes after sugar incorporation, adding orange gel food colouring. The meringue should be smooth, light, and reasonably thick but slightly runny.
- Fold Dry Ingredients: Gently fold the meringue mixture into the icing sugar and almond mixture about 20 times, using minimal mixing to maintain airiness.
- Pipe Macaron Shells: Transfer the batter to a piping bag fitted with a round nozzle and pipe 1-inch wide circles onto lined baking trays. Tap trays firmly on the work surface several times to release air bubbles.
- Rest Shells: Allow the piped shells to rest at room temperature for 1 hour to form a skin on top.
- Bake Shells: Preheat oven to 130ºC and bake the shells for 18 minutes. They should rise and develop feet, beginning to peel slightly from the tray. Cool fully before removing.
- Make Buttercream Filling: Beat unsalted butter, icing sugar, and orange gel colouring together until smooth and creamy, creating the filling and decorating buttercream.
- Decorate Shells: Melt dark chocolate and drizzle over the cooled shells. Sprinkle with Halloween sprinkles and allow to dry completely.
- Assemble Macarons: Spread or pipe orange buttercream onto half of the shells, then sandwich with remaining shells. Chill assembled macarons in the fridge for 1 hour before serving.
Notes
- Store macarons in an airtight container in the refrigerator for up to 7 days.
- Unfilled shells can be frozen for up to 3 months.
- Use a large piping bag and round nozzle for consistent shell size.
- Tap trays well to prevent air bubbles in shells.
- Ensure macarons form a skin before baking for proper texture.
Nutrition
- Serving Size: 1 macaron
- Calories: 85 kcal
- Sugar: 9 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
