7 Macaron-Inspired Halloween Bakes With Clean Feet
Ghostly Vanilla Bean Macarons
These delightful Ghostly Vanilla Bean Macarons are perfect for a spooky Halloween treat! With their delicate meringue shells and creamy filling, these little bites of sweetness will charm your guests while invoking a ghostly spirit. The soft vanilla flavor complements the playful ghostly design, making them a festive addition to any Halloween celebration.
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw 1.5-inch circles using a template or the rim of a glass. Flip the parchment paper over so the pencil side is facing down.
Sift the Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar to eliminate any lumps. This will guarantee a smooth macaron shell.
Whip the Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. This can take about 5-7 minutes.
Incorporate Vanilla: Split the vanilla bean lengthwise and scrape out the seeds. Carefully fold the vanilla seeds into the whipped egg whites.
Combine Mixtures: Gently fold the almond flour and powdered sugar mixture into the egg whites in three additions. Use a spatula and employ a method called “macaronage” by folding until the mixture flows like lava and can form a figure-eight shape without breaking.
Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe circles onto the prepared baking sheets, making sure to stay within the drawn circles. Tap the baking sheet firmly on the counter to eliminate air bubbles.
Let Them Rest: Allow the piped macaron shells to rest at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.
Bake the Macarons: Bake the macarons one sheet at a time in the preheated oven for about 15-18 minutes. They should look glossy and have developed feet (the ruffled edge at the bottom). Once done, let them cool completely on the baking sheets.
Prepare the Filling: In a mixing bowl, beat the cream cheese and unsalted butter until smooth. Add the heavy cream and mix until combined. If desired, you can also add a splash of vanilla extract for more flavor.
Assemble the Macarons: Once the macaron shells are cool, pair equal sizes together. Pipe a dollop of the cream cheese filling onto the flat side of one shell and gently press the matching shell on top to create a sandwich.
Decorate: Using mini chocolate chips, place two chips on each macaron to create little ghostly eyes. Alternatively, you can use melted chocolate or edible markers to draw on faces.
Serve and Enjoy: Let the assembled macarons sit for a few hours or overnight in the refrigerator to allow the flavors to meld. Serve cold and watch your guests delight in these spooky treats!
Pumpkin Spice Macaron Sandwiches
Embrace the festive flavors of fall with these Pumpkin Spice Macaron Sandwiches! These delightful treats feature sweet and chewy almond flour macaron shells infused with warm pumpkin spice. They are filled with a rich and creamy pumpkin spice buttercream, making them a perfect accompaniment to autumn gatherings or Halloween celebrations.
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw 1.5-inch circles on it using a template or the rim of a glass. Flip the parchment paper over so the drawn side is facing down.
Sift the Dry Ingredients: In a medium bowl, sift together the almond flour, powdered sugar, and pumpkin pie spice to guarantee there are no lumps and that the spices are well distributed.
Whip the Egg Whites: In a clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until they are frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, which should take about 5-7 minutes.
Combine Mixtures: Gently fold the sifted almond flour mixture into the whipped egg whites in three additions. Use a spatula and incorporate the dry mixture by employing a technique called “macaronage.” Mix until the batter flows like lava and can form a figure-eight shape without breaking.
Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe circles onto the prepared baking sheets, making sure to stay within the drawn circles. Tap the baking sheets firmly on the counter to knock out any air bubbles.
Let Them Rest: Allow the piped macaron shells to rest at room temperature for 30-60 minutes, or until they develop a skin and are no longer sticky to the touch.
Bake the Macarons: Bake the macarons one sheet at a time for about 15-20 minutes. They should have a smooth, glossy appearance, and the feet should be well-formed.
Prepare the Filling: While the macaron shells are cooling, prepare the pumpkin spice buttercream by beating together the cream cheese and unsalted butter until smooth. Mix in the pumpkin puree and continue to beat until fully combined. If desired, add a few drops of orange food coloring for a festive touch.
Assemble the Sandwiches: Once the macaron shells are completely cool, pair them with a matching shell. Pipe a generous amount of the pumpkin spice buttercream onto one shell and top with another, pressing gently to create a sandwich.
Store and Serve: Place the filled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld. Serve them at room temperature for the best texture and taste. Enjoy these flavorful Pumpkin Spice Macaron Sandwiches during your Halloween festivities!
Blood Orange Halloween Macarons
Get into the spooky spirit of Halloween with these vibrant Blood Orange Macarons! These stunning treats feature delicate almond flour shells colored with a striking orange hue, perfectly complemented by a luscious blood orange buttercream filling. Their zesty flavor and eye-catching appearance make them a delightful addition to any Halloween dessert table.
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw 1.5-inch circles on it using a template or the rim of a glass. Flip the parchment paper over so the drawn side is facing down.
Sift the Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar to eliminate lumps and guarantee a smooth batter.
Whip the Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, which should take about 5-7 minutes.
Add Flavors and Color: Fold in the blood orange zest and a few drops of orange food coloring into the whipped egg whites, confirming the color is evenly distributed.
Combine Mixtures: Gently fold the sifted almond flour mixture into the whipped egg whites in three additions. Use a spatula to carefully incorporate the dry ingredients using the “macaronage” technique until the batter flows like lava and can form a figure-eight shape without breaking.
Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe circles onto the prepared baking sheets, ensuring each circle is uniform and staying within the drawn circles. Tap the baking sheets firmly on the counter to release any trapped air.
Let Them Rest: Allow the piped macaron shells to rest at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.
Bake the Macarons: Bake the macarons one sheet at a time for about 15-20 minutes. They should have a smooth, glossy surface and well-formed feet.
Prepare the Filling: In a mixing bowl, beat together the softened unsalted butter and cream cheese until smooth. Gradually add the blood orange juice and mix until well combined. Taste and adjust sweetness with additional powdered sugar if desired.
Assemble the Macarons: Once the macaron shells are cool, pair them up based on size. Pipe a generous amount of the blood orange filling onto the flat side of one macaron shell and sandwich it with the matching shell.
Let Them Mature: For the best flavor, allow the assembled macarons to sit in the refrigerator for at least 24 hours before serving. Bring them to room temperature before indulging in these spooky delights!
Witch’s Brew Matcha Macarons
Witch’s Brew Matcha Macarons are a fun and enchanting twist on the classic French dessert, perfect for Halloween celebrations. These vibrant green macarons are made with matcha powder, giving them a delightful earthy flavor and lively color. Paired with a smooth matcha ganache filling, these treats will cast a spell over your guests and add a touch of whimsy to your dessert spread.
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw 1.5-inch circles on the paper using a template or the rim of a glass. Flip the parchment paper over so the drawn side is facing down.
Sift the Dry Ingredients: In a medium bowl, sift together the almond flour, powdered sugar, and matcha powder to guarantee a smooth batter without lumps.
Whip the Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, which should take about 5-7 minutes.
Add Food Coloring: If desired, add a few drops of green food coloring to the whipped egg whites and gently fold to combine, making sure of an even color distribution.
Combine Mixtures: Carefully fold the sifted almond flour mixture into the whipped egg whites in three additions. Use a spatula and the “macaronage” technique to incorporate the dry ingredients until the batter flows smoothly and can form a figure-eight shape without breaking.
Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe even circles onto the prepared baking sheets while staying within the drawn circles. Tap the baking sheets firmly against the counter to release any trapped air.
Let Them Rest: Allow the piped macaron shells to rest at room temperature for 30-60 minutes, or until a skin forms and they are no longer tacky to the touch.
Bake the Macarons: Bake the macarons one sheet at a time for about 15-20 minutes. They should rise and develop a smooth shell without cracks.
Prepare the Matcha Ganache Filling: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove it from the heat and add the unsalted butter and vanilla extract, whisking until melted and combined. Stir in 1-2 teaspoons of matcha powder (to taste) to achieve your desired flavor.
Assemble the Macarons: Once the macaron shells have cooled completely, pair them up based on size. Pipe a generous amount of matcha ganache onto the flat side of one macaron and gently press another shell on top to create a sandwich.
Let Them Age: For the best flavor, store the assembled macarons in an airtight container in the fridge for 24 hours before serving. Allow them to come to room temperature before enjoying.
Enjoy your Witch’s Brew Matcha Macarons as a unique and festive treat for this Halloween!
Chocolate Cauldron Macarons
Chocolate Cauldron Macarons are a delightful Halloween treat that brings a bit of spookiness to the classic French pastry. These whimsical macarons, shaped like tiny cauldrons, are filled with a rich chocolate ganache that will cast a spell of indulgence on anyone who dares to take a bite. With their dark chocolate shells and enchanting filling, they are perfect for festive celebrations and will surely impress your guests.
Chocolate sprinkles or candy eyes (for decoration)
Optional
Instructions:
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, using a template to draw 1.5-inch circles on the paper, then flip it over so the drawn side is facing down.
Sift the Dry Ingredients: In a medium bowl, sift together the almond flour, cocoa powder, and powdered sugar to eliminate lumps and guarantee a smooth macaron batter.
Whip the Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, continuing to whip until stiff peaks form, about 5-7 minutes. The mixture should be glossy.
Combine Mixtures: Gently fold the sifted almond flour and cocoa mixture into the whipped egg whites in three additions using a spatula. Be careful not to deflate the egg whites; use the “macaronage” technique until the batter flows like lava and can form a figure-eight that holds its shape.
Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe even circles onto the prepared baking sheets, making sure you stay within the drawn lines. Tap the baking sheets against the counter to eliminate any air bubbles.
Let Them Rest: Allow the piped macaron shells to rest at room temperature for 30-60 minutes, until a skin forms and they are no longer sticky to the touch. This step is essential for getting the classic macaron feet.
Bake the Macarons: Bake the macarons one sheet at a time for about 15-20 minutes, or until they feel firm to the touch. Remove them from the oven and let them cool completely on the baking sheet.
Make the Ganache Filling: While the shells cool, prepare the ganache by chopping the dark chocolate into small pieces and placing it in a bowl. In a small saucepan, heat the heavy cream until just boiling. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir gently until the chocolate is fully melted and the mixture is smooth. Add the unsalted butter and vanilla extract, stirring until fully incorporated. Let it cool to room temperature or until it thickens slightly.
Assemble the Macarons: Once the macaron shells are cool, pair them up by size. Pipe a small amount of chocolate ganache onto the flat side of one shell and gently sandwich it with another shell.
Decorate: For a spooky effect, you can use chocolate sprinkles to mimic cauldron contents or place candy eyes on top for an eerie touch.
Serve or Store: Allow the assembled macarons to rest in the refrigerator for at least 24 hours to allow the flavors to meld before serving. Enjoy your Chocolate Cauldron Macarons as a hauntingly delicious treat!
Edible glitter or Halloween-themed sprinkles (for decoration)
Optional
Instructions:
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, and draw 1.5-inch circles on the paper using a template, flipping it over so the ink side is down.
Sift the Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar, ensuring there are no lumps.
Whip the Egg Whites: In a clean mixing bowl, begin to whip the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to whip until you reach stiff peaks, approximately 5-7 minutes. The egg white mixture should appear shiny.
Add Lavender Flavor: Gently fold the sifted almond flour mixture into the whipped egg whites in three batches using a spatula. Fold carefully to avoid deflating the eggs. If desired, add a few drops of purple food coloring to your batter to achieve a spooky hue.
Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe even circles onto the prepared baking sheets, taking care to stay within the drawn lines.
Let Them Rest: Allow the piped macaron shells to rest at room temperature for 30-60 minutes, until a skin forms on the surface and they are no longer sticky. This helps to achieve the characteristic macaron feet.
Bake the Macarons: Bake one sheet of macarons at a time for approximately 15-20 minutes, or until the shells feel firm to the touch and have developed the desired feet.
Make the Lavender Buttercream: In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar, continuing to mix. Slowly add the heavy cream and vanilla extract, whipping until light and fluffy. Finally, fold in the dried culinary lavender for flavor.
Assemble the Macarons: Once the macaron shells are cooled, pair them by size. Pipe a dollop of lavender buttercream onto the flat side of one shell and sandwich it with another shell.
Decorate: For an extra spooky touch, dust the assembled macarons with edible glitter or sprinkle with Halloween-themed decorations.
Serve and Enjoy: Serve your Spooky Lavender Macarons on a festive platter, and watch as your guests are enchanted by their charm and flavor!
Mummy Chocolate Ganache Macarons
These delightful Mummy Chocolate Ganache Macarons are a festive twist on the classic French treat. With a crisp outer shell and a rich chocolate ganache filling, they are not only delicious but also perfect for Halloween celebrations. The meringue cookies are decorated with white chocolate drizzle to create spooky mummy faces, making them an eye-catching addition to any Halloween party!
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw 1.5-inch circles on the paper using a template, flipping it over so the ink side is down.
Sift the Dry Ingredients: In a medium bowl, sift together the almond flour, powdered sugar, and cocoa powder, ensuring there are no lumps. This mixture will be the base for the macaron shells.
Whip the Egg Whites: In a clean mixing bowl, whip the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to whip until you reach stiff peaks, which should take about 5-7 minutes. The egg whites should be glossy and hold a firm shape.
Fold in the Dry Ingredients: Gently fold the sifted dry mixture into the whipped egg whites in three additions. Use a spatula to fold carefully, being mindful not to deflate the mixture. The batter should be smooth and flow like lava when ready.
Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe even circles onto the prepared baking sheets, taking care to stay within the drawn lines.
Let Them Rest: Allow the piped macaron shells to rest at room temperature for 30-60 minutes, until a skin forms on the surface and they are no longer sticky to the touch. This helps create the perfect feet on the macarons.
Bake the Macarons: Bake one sheet of macarons at a time for about 15-20 minutes, or until the shells feel firm and have developed feet. Let them cool completely on the baking sheets.
Make the Ganache Filling: While the macarons cool, create the chocolate ganache. In a small saucepan over low heat, combine the dark chocolate and heavy cream. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and let it sit until it thickens.
Assemble the Macarons: Once the macarons are cool, pair them up by size. Pipe a dollop of the chocolate ganache onto the flat side of one macaron and gently press another macaron on top to create a sandwich.
Decorate as Mummies: Melt the white chocolate in a microwave or double boiler. Drizzle the melted white chocolate over the assembled macarons in a crisscross pattern to resemble a mummy’s bandages. Use edible eyes to finish decorating your mummies, placing them on the ganache filling.
And there you have it! Your Mummy Chocolate Ganache Macarons are ready to impress and enjoy at your Halloween festivities!
