Halloween Themed Macarons – Perfect little treat if you want something a little more classy for Halloween! (And they’re super easy to make!!)
Macarons are one of those little treats that I think everyone craves once you get the taste for them… They look daunting, it sounds frightening when you read the method, but they are SO worth it, and are much easier to make than you think! 🙂 Some recipes use Italian Meringue (which I also have a recipe for, which will be up soon) and some use normal Meringue – which these are! I wanted to post my recipe for my simpler Macarons so that you guys can try them out and get over the fear of such things!
I decided that Halloween was the perfect time to post my first recipe as I love the colours, and I know that a lot of you have been after my recipe for some time! (Also, my Halloween Bark recipe the other day has been a massive hit, so I know you all love Halloween Recipes!!)
Honestly though, they are much easier to make than you think – Sieving the Icing Sugar & Almonds in this mixture is an absolute MUST if you want smooth topped and shiny Macarons – if you don’t they’ll be lumpy and not as nice! Not overbearing the mixture is also key, this makes sure that they rise and bake perfectly to create the ideal meringue based cookie! You can tell when they’re perfect as they have smooth shiny tops, and grow their little ‘feet’ at the bottom of each cookie!
You can use this recipe for just basic Macarons if you like – I just made mine Halloween themed for some Halloween Celebrations!!
Also – Andrew James UK ltd sent me some products to review, and I used their Macaron Mat, and the Piping Set in this recipe, and you can read my review below!
This recipe makes 25 Macarons!
– 200g Icing Sugar
– 100g Ground Almonds
– 100g Egg Whites (Roughly 3 medium Eggs worth)
– 75g White Caster Sugar
– Orange Gel Food Colouring
– 75g Butter
– 200g Icing Sugar
– Orange Gel Food Colouring
– 50g Dark Chocolate
– Halloween Sprinkles
1) For the Macaron Shells – Sieve the Icing Sugar and Ground Almonds into a large bowl and leave to one side – If you find its not sieving too well then you can whiz the two in a food Processor to ground the almonds down slightly more – but its VERY important to sieve them!
2) Using an electric whisk, whisk up the egg whites until they’re thick and foamy and starting to form soft peaks – gradually add the caster sugar 1tsp at a time, whisking in-between each addition fully, until all of the caster sugar is incorporated.
3) Once all of the sugar is incorporated continue to whisk for 1-2 minutes, and start adding your food colouring! I used the Dr Oetker Neon Orange Gel (the whole tube!) and whisked it whilst adding – it’ll make it pleasantly orange! Keep on whisking for 3-4 minutes until its smooth and light!
4) The meringue mixture will be quite runny but reasonably thick, but this is expected! Once finished, fold the mixture into the Sugar/Almond Mix – try to be gentle and use as little mixing as possible! I do mine in about 20 folds!
5) Using a Piping Bag and a 1cm Round Nozzle, pipe the Macarons either onto a Macaron Mat (ontop of a baking tray), or a lined baking tray (I used my Andrew James Macaron Mat & a Lined tray!) – they end up being about 1″ in width! The mixture is quite runny, so be careful that it doesn’t go everywhere or you make the shells too big!
6) Tap the Macaron Trays onto the work surface several times so that you knock out the air bubbles and leave the Macarons on the side for ONE HOUR so that a skin is formed.
7) Preheat the oven to 130C and bake the Macarons for 15-18 minutes until they have risen to have their “feet” and are starting to peel away from the tray – leave them to cool fully before trying to remove them!
8) For your Buttercream Filling & Decorating – Beat the Butter, Icing Sugar, and Food Colouring together like you would a normal buttercream and prep it for decorating (I used my Andrew James Piping Nozzle Set!)
9) Once the shells have cooled – remove carefully from your trays and line them up – drizzle on some melted chocolate, and sprinkle with the Halloween Sprinkles – leave to dry!
10) Once dry, pipe or spread on some of the Orange Buttercream onto half of the shells and sandwich the Macaron Shells together! Huzzah! The Macarons are done! Enjoy!
Tips and Ideas
These are unflavoured Macarons as its my first Macaron recipe on the blog – but feel free to add flavour essences to make it more yummy (But I like them as they are sometimes!) But next time, I am using flavoured icing Sugars!
The Macarons last for up to 7 days in an airtight container in the refrigerator!
Andrew James Macaron Mat & Cotton Piping Bag Set Review
- The Andrew James Macaron Mat is better than I expected – I do admit that I prefer using parchment paper as its far less likely to stick to the sheet, but this one isn’t too bad at all, very few stuck at all which is amazing!
- I also like that its larger than most other Macaron Mat’s as some can be way too small, and its sturdy and durable which is always good!
- – You can buy the Macaron Mat here!
- I also tested out the Andrew James Cotton Piping Nozzle Set – I do admit that I am not a fan of Cotton or Fabric piping bags as I find it harder to control than a disposable Savoy Bag, and cleaning it is obviously not ideal – however, the set comes with a coupler/joiner at the end which is EXTREMELY useful! If you ever want to change or swap your nozzle part way through baking then this is ideal!
- The variety of nozzles is lovely (there are 24 of them!) and they’re perfect for small cupcakes, macarons, and biscuits if you’re decorating them – would say they’re too small for large cupcakes though – but thats obvious!
- – You can buy the Piping set here!
You can find my other Cookie & Sweet Treat Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.