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Halloween Macarons
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Halloween macarons with caramel mascarpone filling - decadent and worth the effort.
Ingredients:
  • 0.66666668653488 cup fine ground almond flour (scant measure)
  • 0.66666668653488 cup confectioners' measure (scant measure)
  • 1 tablespoon powdered orange food coloring
  • 2 medium egg whites, at room temperature
  • 1 pinch cream of tartar
  • 0.25 cup superfine sugar
  • 6 ounces mascarpone cheese, at room temperature
  • 2 tablespoons caramel sauce
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon powdered black food coloring
Instructions:
  • Prepare 2 baking sheets with silicone mats or parchment paper.
  • Double sift the almond flour and 2/3 cup confectioners' sugar into a bowl. Repeat the sifting process into a second bowl, incorporating powdered orange food coloring. Whisk thoroughly and set aside.
  • In the bowl of a stand mixer with the whisk attachment, whisk egg whites on medium speed until they foam, 1 to 3 minutes. Add cream of tartar and whisk until creamy, 1 to 3 minutes more. Increase speed when whisk leaves traces in the mixture. Gradually add half the sugar, then the rest. Continue to whip until stiff peaks form, about 1 to 3 minutes.
  • - Gently fold in one-third of the almond flour mixture using a rubber spatula until combined. Add the rest of the flour mixture and fold gently; avoid overmixing to prevent a runny batter and ensure cookies rise properly. - Transfer the batter into a piping bag or a resealable plastic bag with a corner snipped off. Pipe 32 small circles onto baking sheets, spacing them about 2 inches apart. - Tap the baking sheets lightly to remove any air bubbles from the batter; expect the cookies to spread slightly during baking, which is normal.
  • Let the cookies rest at room temperature for at least 30 minutes until the tops lose their shine and become firm but springy when lightly pressed.
  • Preheat the oven to 325°F (165°C) for a perfect bake.
  • Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, until they rise and the bottoms get crinkly and firm. Once done, remove from the oven, allow to cool, and wait for the oven to return to temperature before baking the next batch.
  • Prepare a decadent filling by mixing mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring until light and fluffy. Chill in the refrigerator until ready to use.
  • Allow cookies to cool thoroughly before assembling. Fill a clean piping bag with the filling and pipe it onto one cookie base; then top it with another. Use any remaining filling for decorating the macarons, if desired. Allow the cookies to rest before indulging.

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