Spooooky little treats for Halloween! Having not yet tried out my electric whisk, I thought i'd give macarons another try, with a Halloween twist. Say "hello" to these macaron pumpkins, made with a classic almond macaron recipe and a chocolate ganache.
- Makes 16-18
- Three egg whites
- aged for at least two days
- 4 tablespoons caster sugar
- 130g ground almonds
- 200g icing sugar
- A few drops of orange food colouring
- Black icing pen
- 150g dark chocolate
- 100g quark or mascarpone
Level of difficulty Average
Preparation time 45mins
Cooking time 15mins
Cost Average budget
Prepare your ganache by melting the chocolate, allowing to cool to room temperature and adding quark, cream cheese or mascarpone.
Prepare the next steps by sieveing your ground almonds and drawing macarons circles on doubled up sheets of baking paper.
Whip up your egg whites - they will start to look like foamy bubbles.
Add the caster sugar a tablespoon at a time, whipping as you go. it will eventually become white, glossy peaks.
Fold in the dry ingredients slowly doing figure 8s with a spatula.
Lastly, add in the food colouring of your choice - I used orange here.
Carefully spoon into an icing bag with quite a large tip and icing onto the baking tray circles.
Leave the macarons to dry for around 10 minutes and preheat your oven to 150°C.
Bake for around 15 minutes.
When cool, use a thin spatula or palette knife to carefully remove from the paper.
Fill the shells with ganache and fit together, lastly piping pumpkin faces on the top. enjpy!
Age your egg whites by separating them a few days before, covering and keeping in the fridge; you can keep them up to 5 days.
To create a good "foot" on your macaron, lift up the baking tray by an inch and drop.
Do not open the oven whilst baking or they may sink.