11 Macarons And Macaroons For A Chic Halloween Tray
Spooky Vanilla Ghost Macarons
Spooky Vanilla Ghost Macarons are delightful French almond meringue cookies filled with a rich vanilla buttercream, perfect for Halloween. These ghostly treats are not just irresistibly tasty but also incredibly cute, putting a spooky spin on a classic dessert that everyone will love. Whether you’re hosting a Halloween party or simply looking for a fun baking project, these macarons are sure to impress!
Prepare the Ingredients: Start by sifting the almond flour and 1 ½ cups of powdered sugar into a bowl to eliminate any lumps. This mixture will help create a smooth macaron shell.
Make the Meringue: In the bowl of a stand mixer, combine the egg whites and cream of tartar. Begin whipping on medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until the meringue reaches stiff peaks. Add the vanilla extract and mix until incorporated.
Combine Mixtures: Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Be careful not to overmix; it should have a thick yet flowing consistency.
Pipe the Macarons: Line two baking sheets with parchment paper. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared sheets, about 1.5 inches in diameter. Tap the baking sheets gently on the counter to release any air bubbles.
Rest the Macarons: Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to touch them lightly without any batter sticking to your fingers.
Bake: Preheat the oven to 300°F (150°C). Bake the macarons one sheet at a time for about 15-18 minutes. They’ll be done when they have a nice “foot” and do not wobble when touched.
Cool: Once baked, let the macarons cool completely on the baking sheet before transferring them to a wire rack.
Make the Filling: In a medium bowl, beat the softened butter until creamy. Gradually add the remaining powdered sugar and heavy cream until the filling is smooth. If desired, mix in a few drops of black food coloring to achieve a spooky shade.
Assemble the Macarons: Pair up macaron shells of similar size. Pipe a small amount of the vanilla buttercream onto the flat side of one shell of each pair, then place the other shell on top, pressing gently to create a sandwich.
Decorate: Use the remaining buttercream to pipe ghostly shapes on the top of each macaron. Place candy eyes on top of the buttercream to create a ghostly face.
Serve: Enjoy your spooky vanilla ghost macarons as a fun and festive addition to Halloween festivities or store them in an airtight container to keep them fresh. Happy haunting!
Pumpkin Spice Macaroons
Pumpkin Spice Macaroons are a delightful and festive twist on the classic macaroon, combining sweet coconut and warm autumn spices to create a chewy, flavorful treat that is perfect for Halloween or any fall celebration. These little bites of goodness are not only easy to make but are sure to evoke the cozy flavors of the season.
Preheat Oven: Start by preheating your oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent the macaroons from sticking.
Mix Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, pumpkin puree, granulated sugar, egg whites, pumpkin spice, vanilla extract, and salt. Stir well until all the ingredients are evenly incorporated and the mixture is sticky.
Shape the Macaroons: Using a tablespoon or a small cookie scoop, scoop out small amounts of the coconut mixture and shape them into mounds on the prepared baking sheets. Make sure to leave some space between each mound as they will expand slightly while baking.
Bake: Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the edges of the macaroons turn a light golden brown. Keep an eye on them to prevent overbaking, as you want them to stay chewy inside.
Cool: Once baked, remove the macaroons from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Optional Chocolate Drizzle: If desired, melt dark chocolate in a microwave-safe bowl or using a double boiler. Once melted, drizzle the chocolate over the cooled macaroons for an extra touch of sweetness and decoration.
Serve and Enjoy: Once the chocolate has set, your Pumpkin Spice Macaroons are ready to be served! These treats can be stored in an airtight container at room temperature for up to a week. Enjoy the taste of fall in every bite!
Chocolate Hazelnut Spiders
Chocolate Hazelnut Spiders are a fun and spooky Halloween treat that combines rich chocolate and creamy hazelnut flavors with a playful presentation that resembles little spiders. These bite-sized delights are not only delicious but also easy to make, making them a perfect addition to your Halloween festivities. Ideal for both kids and adults, these treats are sure to make a memorable impression.
Prepare the Chocolate Mixture: In a mixing bowl, combine the chocolate hazelnut spread with the graham cracker crumbs. Stir until the mixture is well combined and holds together when pressed. If the mixture feels too dry, add a small amount of water until you achieve a moldable consistency.
Form the Spider Bodies: Scoop out about 1 tablespoon of the mixture and roll it into a ball between your hands. Place the balls on a baking sheet lined with parchment paper. You should get about 16 spider bodies from this mixture.
Melt the Dark Chocolate: In a microwave-safe bowl, heat the dark chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat the chocolate.
Create Spider Legs: Take 4 mini pretzel sticks and poke them into each chocolate hazelnut ball to form the spider legs. Position them so that the legs are evenly distributed and give them a spider-like appearance.
Dip the Bodies: Roll each spider body in the melted dark chocolate until fully coated. Allow any excess chocolate to drip off before placing them back on the parchment paper.
Attach the Candy Eyes: While the chocolate is still wet, gently press two candy eyes onto each spider to create their adorable little faces.
Let Set: Place the baking sheet in the refrigerator for about 15-20 minutes to allow the chocolate to harden completely.
Serve and Enjoy: Once the chocolate has set, your Chocolate Hazelnut Spiders are ready to be served! These spooky treats can be stored in an airtight container at room temperature for several days. Enjoy your haunted Halloween celebration!
Feel free to get creative with variations and decorations to make your spiders even more festive!
Blood Orange and Blackcurrant Macarons
Blood Orange and Blackcurrant Macarons are a stylish and vibrant treat perfect for Halloween. These delightful French confections have a soft and chewy texture, with a zesty blood orange-flavored shell and a luscious blackcurrant filling that adds a touch of bold flavor. Not only are they visually stunning, but they also provide a burst of unique taste that will impress your guests during festive celebrations.
Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper. You can make templates by drawing circles on the underside of the parchment to help with even sizing.
Mix Dry Ingredients: In a medium mixing bowl, sift together the almond flour and powdered sugar. This helps remove any lumps and guarantees a smooth texture.
Whip Egg Whites: In a separate bowl, begin whisking the egg whites using a mixer on medium speed. Once they become foamy, gradually add the granulated sugar. Increase the mixer speed to high and continue whisking until stiff peaks form. This may take several minutes.
Combine Mixtures: Gently fold the dry almond flour mixture into the whipped egg whites using a spatula. Be careful not to deflate the mixture. Fold until the batter flows slowly off the spatula.
Add Color and Flavor: Divide the batter into two separate bowls. Add the blood orange zest and juice to one bowl along with the orange food coloring. In the other bowl, add the blackcurrant jam and purple food coloring, mixing until well combined.
Pipe the Macaron Shells: Fit two piping bags with round tips and fill them with the respective batters. Pipe even circles onto the prepared baking sheets, leaving space between each macaron. Tap the baking sheets gently on the counter to release any air bubbles.
Let them Rest: Allow the piped macarons to sit at room temperature for about 30-60 minutes, or until they form a dry outer shell. You’ll know they’re ready when they are no longer sticky to the touch.
Bake the Macarons: Place the baking sheets in the preheated oven and bake for 15-20 minutes. The macarons should be firm to touch, and you should see feet (the ruffled edge) developed at the bottom.
Cool Down: Once baked, remove the macarons from the oven and let them cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely.
Assemble with Filling: Match the macaron shells by size and pair them together. Spread or pipe a dollop of blackcurrant jam onto the flat side of one shell, then gently press the matching shell on top to form a sandwich.
Decorate (Optional): If desired, dust the finished macarons with edible glitter for a spooky touch.
Serve and Enjoy: These Blood Orange and Blackcurrant Macarons are now ready to be served. Store any leftovers in an airtight container in the refrigerator for a few days, allowing them to mature in flavor before enjoying again!
Coconut Lime Witch’s Cauldron Macaroons
Coconut Lime Witch’s Cauldron Macaroons are a fun and festive treat perfect for Halloween festivities. These chewy coconut delights are infused with zesty lime and shaped to resemble cauldrons, making them an eye-catching addition to your Halloween dessert table. Each bite is a delightful blend of tropical coconut flavor with a revitalizing lime twist, sure to enchant your guests.
Preheat the Oven: Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking.
Combine Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, lime zest, lime juice, vanilla extract, and salt. Stir until everything is well combined.
Add Food Coloring: If you’d like your macaroons to have a green hue, add a few drops of green food coloring to the mixture. Stir until the color is evenly distributed.
Shape the Macaroons: Using a tablespoon or a cookie scoop, scoop the mixture and shape it into small balls or mound them into cauldron shapes on the prepared baking sheet. Make sure to leave some space between each macaron as they will spread slightly.
Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the tops are golden brown and the edges are slightly firm.
Cool Down: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Decorate: While the macaroons are cooling, melt the chocolate chips or melts according to package instructions. Drizzle or dip the cooled macaroons in chocolate, creating spooky cauldron designs. Allow the chocolate to harden before serving.
Serve and Enjoy: Once the chocolate is set, your Coconut Lime Witch’s Cauldron Macaroons are ready to enchant your guests. Enjoy these delightful treats at your Halloween celebration!
Matcha Green Tea Monster Macarons
Matcha Green Tea Monster Macarons are a whimsical twist on the classic French treat, perfect for Halloween celebrations. These vibrant green macarons are filled with a creamy matcha buttercream, giving them a unique flavor profile that’s both earthy and sweet. Their bright color and playful monster decorations make them an eye-catching and delicious addition to any Halloween dessert spread that will definitely please your guests.
Prepare Baking Sheets: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. If desired, you can draw circles on the parchment to use as a guide for your macaron sizes.
Sift Dry Ingredients: In a medium bowl, sift together the almond flour, powdered sugar, and matcha powder. This guarantees that the macarons have a smooth texture and prevents clumping.
Whip Egg Whites: In a clean mixing bowl, whip the egg whites, starting slowly and gradually increasing the speed to medium-high. Once the egg whites become frothy, add the cream of tartar. Continue to beat until soft peaks form.
Incorporate Sugar: Gradually add the granulated sugar while continuing to whip the egg whites. Beat until the mixture reaches stiff peaks. The meringue should be glossy and hold its shape when you lift the whisk.
Combine Mixtures: Gently fold the sifted dry ingredients into the meringue in three additions. Use a spatula to fold until the mixture is well combined. Be careful not to over-mix; the batter should flow like magma when lifted.
Pipe Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circular dollops onto the prepared baking sheets, using the circles as a guide. Tap the baking sheets lightly on the counter to remove any air bubbles.
Rest the Shells: Allow the piped macarons to sit at room temperature for about 30 minutes or until they form a skin. You want them to be dry to the touch before baking.
Bake: Place the macarons in the preheated oven and bake for 15-18 minutes. They should not brown; instead, they should develop a shiny top with a smooth surface. Once done, let them cool on the baking sheets for a few minutes before transferring them to a wire rack.
Make the Buttercream Filling: In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the heavy cream, vanilla extract, and powdered sugar, mixing until smooth. If you desire a more vibrant green color, add a drop of green food coloring and mix until incorporated.
Assemble Macarons: Once the shells are completely cool, pair them by size. Pipe a generous dollop of matcha buttercream on the flat side of one shell and sandwich it with another shell.
Decorate: Use various food coloring to create fun monster designs on the shells. You can pipe additional buttercream to create eyes and mouths, then place candy eyes on top for a spooky effect.
Serve and Enjoy: Your Matcha Green Tea Monster Macarons are now ready to serve! Place them on a platter and watch your guests’ faces light up with delight at these creepy yet cute treats. Enjoy the unique flavors and fabulous decorations this Halloween!
Caramel Apple Macaroons
Caramel Apple Macaroons are a delightful treat that combines the chewy texture of coconut macaroons with the flavors of fall. These delicious bites are infused with fresh apple and drizzled with rich caramel, making them a perfect indulgence for Halloween gatherings or any autumn celebration. Their sweet and sticky exterior, paired with the nutty coconut, offers a taste sensation that is certain to impress your guests.
Prepare the Baking Sheets: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mix the Ingredients: In a large mixing bowl, combine the shredded coconut, granulated sugar, egg whites, vanilla extract, and ground cinnamon. Mix well until all ingredients are thoroughly combined.
Incorporate Apples: Gently fold the finely chopped Granny Smith apples into the coconut mixture, making certain they are evenly distributed. The apples will add moisture and flavor to the macaroons.
Shape the Macaroons: Using a spoon or a small ice cream scoop, portion out the mixture and shape it into small mounds. Place them onto the prepared baking sheet, leaving a little space between each mound as they may spread slightly during baking.
Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges of the macaroons are golden brown. Keep an eye on them to make certain they do not overbake.
Cool: Allow the macaroons to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Drizzle with Caramel: Once the macaroons are cool, drizzle them generously with caramel sauce. For an added touch, sprinkle a pinch of sea salt on top of the caramel drizzle for a sweet and salty contrast.
Serve: Serve your Caramel Apple Macaroons on a festive platter and enjoy! They can be stored in an airtight container for up to a week.
Dark Chocolate Raspberry Macarons
Dark Chocolate Raspberry Macarons are a luxurious and indulgent treat that perfectly balances the rich flavor of dark chocolate with the tartness of fresh raspberries. These French confections are made with a delicate almond meringue shell that has a crisp exterior and a soft, chewy interior. Each macaron is sandwiched together with a luscious raspberry ganache, making them an irresistible dessert for any Halloween celebration or special occasion.
Prepare the Baking Sheets: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. You can also mark circles on the parchment for uniform macaron sizes before flipping the paper over to guarantee the ink doesn’t come in contact with the batter.
Sift Dry Ingredients: In a medium bowl, sift together the almond flour, powdered sugar, and cocoa powder. This step is essential to guarantee a smooth batter and helps to remove any lumps.
Whip Egg Whites: In a separate large mixing bowl, beat the egg whites with an electric mixer on medium speed until they become frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Make sure the mixture is glossy and holds its shape.
Incorporate Dry Ingredients: Gently fold the sifted almond flour mixture into the whipped egg whites using a spatula. Do this in two or three additions to avoid deflating the batter. The goal is to combine them without overmixing; the batter should flow like lava when lifted with a spatula.
Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1-1.5 inches in diameter) onto the prepared baking sheets, leaving space between each one. After piping, tap the baking sheets on the counter a few times to release any air bubbles.
Rest the Macarons: Allow the piped macaron shells to sit at room temperature for 30-60 minutes, or until they form a dry skin on the surface. You should be able to gently touch them without leaving an imprint.
Bake: Place the baking sheets in the preheated oven and bake for 15-20 minutes, rotating the sheets halfway through. The macarons are done when they have a slight dome and a firm shell.
Cool: Remove the macarons from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Ganache: While the shells are cooling, prepare the raspberry ganache. In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add the dark chocolate pieces. Let it sit for a minute, then stir until smooth. If desired, fold in the fresh raspberries until just combined.
Assemble the Macarons: Once the macaron shells are completely cool, pair them up by size. Pipe a small dollop of raspberry ganache onto the flat side of one macaron from each pair, then gently press the other macaron on top to create a sandwich.
Chill and Serve: Let the filled macarons chill in the refrigerator for at least an hour to allow the flavors to meld. Serve your Dark Chocolate Raspberry Macarons on a festive platter, and enjoy the sweet and tart delight! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Pecan Pie Macaroons
Pecan Pie Macaroons are a delightful twist on the traditional macaroon, combining the chewiness of coconut with the rich, nutty flavors of pecan pie. These treats are perfect for a Halloween celebration or any fall gathering, featuring a sweet, sticky filling that mimics the iconic pie and a dusting of chopped pecans for added texture. With their crispy exterior and soft interior, these macaroons will certainly satisfy any sweet tooth.
Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
Mix Dry Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, chopped pecans, granulated sugar, and sea salt. Stir well to ascertain the dry ingredients are evenly mixed.
Add Wet Ingredients: In a separate bowl, whisk together the egg whites, vanilla extract, and corn syrup until combined. This will be your wet mixture that helps bind the dry ingredients together.
Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until all the dry ingredients are well coated and combined. Be careful not to overmix; you want the coconut and pecans to maintain their texture.
Shape the Macaroons: Using a small cookie scoop or your hands, form small mounds of the mixture and place them onto the prepared baking sheet, leaving some space between each one. The mounds should be about 1.5 inches tall.
Bake: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the macaroons are golden brown and firm to the touch. Keep an eye on them to prevent over-baking.
Cool: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy: Once cooled, these Pecan Pie Macaroons can be enjoyed immediately or stored in an airtight container for later. Perfect for Halloween treats or cozy fall gatherings!
White Chocolate Pumpkin Macarons
White Chocolate Pumpkin Macarons are a seasonal delight that merges the nutty flavor of almond meringue with the rich, autumn-inspired taste of pumpkin and a sweet white chocolate filling. With their delicate shells and creamy filling, these macarons are perfect for a Halloween gathering or an elegant fall dessert table. They are sure to impress your guests with their lovely color and exquisite flavor.
Prepare Baking Sheets: Begin by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside. You can use a template to stencil out equal circles (about 1.5 inches) to guarantee uniform macaron shells.
Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to remove any lumps. This will help achieve a smooth macaron shell. Set this mixture aside.
Beat Egg Whites: In a separate bowl, add the egg whites and beat them with an electric mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.
Add Granulated Sugar: Gradually add the granulated sugar to the egg whites, continuing to whip until you achieve stiff peaks. The mixture should be glossy and hold its shape.
Incorporate Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a spatula and fold carefully to avoid deflating the mixture. Continue folding until the batter flows smoothly and forms a thick ribbon when lifted.
Add Flavor: Once the dry ingredients are fully combined, gently fold in the pumpkin puree, pumpkin spice, and vanilla extract until incorporated. Be cautious not to over-mix, as this can affect the macaron’s structure.
Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheets, using the stenciled circles as a guide. Tap the baking sheets on the counter a few times to release any air bubbles.
Rest: Allow the piped macaron shells to sit at room temperature for about 30-60 minutes, or until they form a skin. You should be able to touch the surface lightly without it sticking to your fingers.
Bake: Bake one sheet at a time in the preheated oven for about 15-18 minutes. The macaron shells should rise and form “feet.” Be careful not to over-bake; they should be firm to the touch.
Cool: Once baked, remove the baking sheets from the oven and let the macaron shells cool on the parchment paper for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Prepare the Filling: While the shells cool, make the filling by heating the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add white chocolate, stirring until completely melted and smooth. Let the mixture cool until it thickens slightly.
Assemble the Macarons: Once the macaron shells are cool, match them in pairs by size. Pipe a small amount of the white chocolate filling onto the flat side of one shell and top with another shell to create a sandwich.
Serve and Enjoy: Allow the assembled macarons to rest in the refrigerator for at least an hour to let the flavors meld. Enjoy these White Chocolate Pumpkin Macarons as a perfect festive treat for Halloween or your autumn gatherings!
Salted Caramel Mocha Macaroons
Salted Caramel Mocha Macaroons are a deliciously indulgent treat that combines the rich flavors of coffee, chocolate, and caramel in a chewy coconut macaroon. These delightful bites are perfect for a Halloween-themed dessert table or simply as a cozy treat for chilly autumn nights. Enjoy the contrast of the sweet caramel and salt, making these macaroons a truly irresistible dessert.
Preheat Oven: Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking.
Mix Coconut and Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, cocoa powder, instant coffee granules, vanilla extract, and 1/2 teaspoon of sea salt. Stir the mixture until all the ingredients are well incorporated.
Form the Macaroons: Using your hands or a cookie scoop, portion out small mounds of the mixture and place them onto the prepared baking sheet. Leave about an inch of space between each mound, as they will spread slightly while baking.
Bake the Macaroons: Place the baking sheet in the preheated oven and bake for about 15-18 minutes, or until the tops are lightly golden and the edges are firm. Keep an eye on them to prevent overbaking.
Cool the Macaroons: Once baked, remove the baking sheet from the oven and allow the macaroons to cool on the sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Prepare Chocolate Coating: While the macaroons are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
Dip Macaroons in Chocolate: Once the macaroons are completely cooled, dip the bottoms into the melted chocolate, allowing any excess to drip off. Place the dipped macaroons back onto the parchment-lined baking sheet.
Drizzle with Caramel and Sprinkle Salt: After dipping them in chocolate, drizzle the tops with caramel sauce and sprinkle a pinch of additional sea salt on top for that perfect salted caramel touch.
Set and Enjoy: Allow the chocolate coating and caramel drizzle to set at room temperature. Finally, serve these delightful Salted Caramel Mocha Macaroons at your Halloween gathering, or enjoy them as a cozy snack at home.
