Halloween macarons

    1 hour 40 min

    Delicious Halloween treats that are worth the effort - these macarons are coloured orange for Halloween and filled with a mascarpone cheese and caramel filling. Feel free to mix up the colours by making black macarons and orange filling.

    2 people made this

    Serves: 16 

    • 85g ground almonds
    • 85g icing sugar
    • 1 tablespoon powdered orange food colouring
    • 2 medium egg whites, at room temperature
    • 1 pinch cream of tartar
    • 50g caster sugar
    • 175g mascarpone cheese, at room temperature
    • 2 tablespoons caramel sauce
    • 1 tablespoon icing sugar
    • 1 teaspoon powdered black food colouring

    Prep:30min  ›  Cook:25min  ›  Extra time:45min  ›  Ready in:1hr40min 

    1. Line 2 baking trays with silicone mats or baking paper.
    2. Sift ground almonds and 85g icing sugar into a bowl. Sift again into a second bowl, adding powdered orange food colouring. Whisk well and set aside.
    3. 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 1/2 the caster sugar while whisk is in motion. When sugar is fully incorporated, add remaining caster sugar. Whip until stiff peaks form, another 1 to 3 minutes.
    4. Use a rubber spatula to gently fold in 1/3 of the ground almonds until incorporated. Fold in remaining flour mixture gently; overmixing will create a runny batter and macarons 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 trays, allowing approximately 5cm between each macaron. Lightly tap the baking trays to release any air bubbles from the macarons; they will spread slightly, this is normal.
    5. Allow macarons 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 macarons will bounce back.
    6. Preheat the oven to 170 C / Gas 3.
    7. Cook 1 baking tray in the preheated oven until macarons 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.
    8. While macarons are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon icing sugar and powdered black food colouring together until fluffy. Store filling in the fridge until needed.
    9. Cool macarons completely before filling. Transfer filling to a clean piping bag and pipe filling onto the flat base of 1 macaron; top with another macaron. Use leftover filling to decorate the tops of the macarons if desired. Let macarons rest before enjoying.

    Powdered food colouring:

    You can find powdered food colouring online and in cake craft shops.

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