Spooky Halloween Macarons
Get ready for a hauntingly good treat with our Spooky Halloween Macarons! These vegetarian French confections are filled with a luscious mascarpone-caramel blend, making them a perfect addition to your Halloween festivities. With vibrant orange and black colors, they are not only visually appealing but also a delightful combination of textures and flavors. Please note, this recipe contains eggs, dairy, and nuts, making it unsuitable for those with related allergies.
These macarons are versatile enough to be served at parties or as a fun dessert for family gatherings. Packed with nutritional benefits, they offer a sweet treat without compromising on taste.
Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature that ensures you get the best price per serving.
Get ready to impress your guests with these spooky treats—try the Spooky Halloween Macarons today!
Recipe Collection: Dessert
Serving Size: 16
Cooking Time: 100 minutes
Overview
These Halloween-themed macarons feature a delightful mascarpone-caramel filling, perfect for the spooky season. Colored in festive orange and black, follow the detailed steps to achieve the perfect macaron texture and flavor.
Diet Type
Vegetarian
Allergies
Eggs, Dairy, Nuts
Cuisine
French
Ingredients
- 0.67 Cups almond flour, ground
- 0.67 Cups confectioners' sugar, sifted
- 1 Tablespoon powdered orange food coloring
- 2 Medium egg whites, whisked
- 1 Pinch cream of tartar
- 0.25 Cups superfine sugar
- 6 Ounces mascarpone cheese
- 2 Tablespoons caramel sauce
- 1 Tablespoon confectioners' sugar, sifted
- 1 Teaspoon powdered black food coloring
Steps
- Line 2 baking sheets with silicone mats or parchment paper.
- Sift almond flour and 0.67 cups confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside.
- Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes more. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add half the superfine sugar while the whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes.
- Use a rubber spatula to gently fold in one-third of the almond flour mixture until incorporated. Fold in the remaining flour mixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing approximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the batter; cookies will spread slightly, this is normal.
- Allow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and no longer glossy and if you lightly touch them, the batter will give and bounce back.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second batch.
- While cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring together until fluffy. Store filling in the refrigerator until needed.
- Cool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base and top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before enjoying.
Enjoy your spooky and delicious Halloween macarons!