Description
Delight in these festive Halloween Macarons featuring delicate orange-tinted shells, dark chocolate drizzle, and spooky sprinkles, filled with a smooth orange buttercream. Perfect for your Halloween celebrations!
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 and set aside. If sifting is difficult, pulse them in a food processor briefly to grind almonds finer before sieving.
- Whisk Egg Whites: Using an electric whisk, beat the egg whites until thick and foamy, forming soft peaks.
- Add Sugar Gradually: Add caster sugar one teaspoon at a time, whisking thoroughly between additions until all sugar is incorporated and the meringue is smooth and light. Add orange gel food colouring during whisking and continue for 3-4 minutes.
- Fold Dry Into Meringue: Gently fold the icing sugar and almond mixture into the meringue with about 20 folds, being careful not to overmix.
- Pipe Macarons: Fill a piping bag with a round nozzle and pipe 1-inch round shells onto lined baking trays. Tap trays firmly on the counter to release air bubbles and let rest for 1 hour to form a skin.
- Bake Macarons: Preheat the oven to 130ºC and bake the macarons for 18 minutes until they develop feet and start to peel from the tray. Cool completely before removing.
- Make Buttercream: Beat unsalted butter, icing sugar, and orange gel food colouring together until smooth and fluffy, preparing it for filling and decorating.
- Decorate Shells: Melt dark chocolate and drizzle over cooled macaron shells, then sprinkle with Halloween decorations. Allow the chocolate to dry completely.
- Assemble Macarons: Pipe or spread orange buttercream onto half of the shells and sandwich with the remaining halves. Chill assembled macarons in the fridge for 1 hour before serving.
Notes
- Macarons last up to 7 days refrigerated in an airtight container or freeze unfilled shells for up to 3 months.
- Use a large piping bag and a round nozzle tip for best results.
- Tap trays firmly to remove air bubbles before resting to form skin helps prevent cracking.
- Ensure all ingredients are properly sieved for smooth shells.
- Let shells cool fully before decorating to avoid melting the chocolate or buttercream.
Nutrition
- Serving Size: 1 macaron
- Calories: 85 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg
