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Cute Halloween treats for those of us that aren’t interested in eating bloody fingers or gross out desserts. Don’t get me wrong I LOVE Halloween, but I prefer classy gothic Halloween to the blood and gore aesthetic.
These macarons are delicious. so good I was admonished for sharing them. Thank god I gave most of them away. I did still have some leftover icing, which I ate in 2 days—straight outta the container. Oops.
Making the shapes isn’t too hard, but you need some patience. It’s okay if they aren’t perfect. Since when are candy corns even perfect? Half the bag is full of mutants. Use this guide I made to help you out!
The recipe for the shells is a basic macaron recipe. The filling is a scary good Candy Corn Swiss Meringue Buttercream. I actually melted down candy corn for the frosting. Of course you can fill it with any frosting you are comfortable making, but if you feel brave, I recommend the one I used below.
See the steps in the video if you need visual inspiration.
Candy Corn Macarons
Ingredients
MACARONS
- 3 egg whites
- ¼ cup sugar
- 1 ⅔ cup confectioners sugar
- ¼ tsp cream of tartar
- 1 cup almond flour
- ½ tsp vanilla extract
- Food coloring optional
BUTTERCREAM
- 1 cup candy corn roughly chopped
- 3 egg whites
- 1 cup of butter soft cut into cubes
- ¼ cup of sugar
- ½ tsp vanilla
Instructions
MACARONS
- Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.
- Sift confectioners sugar into almond flour with a sieve and a whisk.
- Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
- When soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
- Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
- Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
- Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
- Add batter to piping bag using a plain round tip.
- Pipe shapes, holding bag perpendicular to cookie sheet. To break off batter, make a little swirl motion on top.
- Bang sheet on counter to get rid of bubbles and to help tops get smooth.
- Let sit 45 – 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
- Preheat oven to 300 degrees F.
- Bake for 10 – 15 minutes. You should be able to see the “feet”.
BUTTERCREAM
- Prep a bain marie or water bath.
- In the bain marie bowl add sugar, egg whites, and candy corn.
- Stir often while the candy corn melts. Mixture should reach 160 degrees F.
- Carefully pour hot candy corn liquid into a stand mixer bowl. Whip until cool and fluffy.
- Slowly add pats of butter into the buttercream and whip until glossy and combined.
- Let dry completely before piping in filling. Make little macarons sandwiches by matching up with same sized tops and bottoms.
- Store in the fridge. Cookies taste best the next day.
