![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/10\/img_4663-533x800.jpg\")
<\/p>\nHalloween Themed Macarons – Perfect little treat if you want something a little more classy for Halloween! (And they’re super easy to make!!)<\/p>\n
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Macarons are one of those little treats that I think everyone craves once you get the taste for them… they look daunting, it sounds frightening when you read the method, but they are SO worth it, and are much easier to make than you think!<\/p>\n
Some recipes use italian meringue (which I also have a recipe for on my lemon meringue cheesecake<\/a>) and some use normal meringue – which these are! <\/p>\n I wanted to post my recipe for my simpler macarons so that you guys can try them out and get over the fear of such things! Or, take a look at my Neapolitan Macarons<\/a>, Triple Chocolate Macarons<\/a> and my Salted Caramel Macarons<\/a>.<\/p>\n I decided that halloween was the perfect time to post my first macaron recipe as I love the colours, and I know that a lot of you have been after my recipe for some time! I also know that you all seem to love my other halloween recipes<\/a>!<\/p>\n Honestly though, they are much easier to make than you think – sieving the icing sugar & almonds in this mixture is an absolute MUST if you want smooth topped and shiny macarons – if you don’t they’ll be lumpy and not as nice!<\/p>\n Not over beating the mixture is also key, this makes sure that they rise and bake perfectly to create the ideal meringue based cookie! You can tell when they’re perfect as they have smooth shiny tops, and grow their little ‘feet’ at the bottom of each cookie!<\/p>\n These will look amazing on the party table alongside some of my Gingerbread Mummies<\/a>, Slime Cupcakes<\/a>, Halloween Bark<\/a> and Spooky Spider Web Cake<\/a>!<\/p>\n You can obviously also use this recipe for basic macarons if you like – I just made mine halloween themed for some halloween celebrations!!<\/p>\n <\/p>\n <\/p>\n ENJOY!<\/p>\n Find my other recipes on my Recipes Page<\/a>!<\/p>\n You can find me on: J x<\/p>\n \u00a9 Jane\u2019s Patisserie<\/strong>. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":" Halloween Themed Macarons – Perfect little treat if you want something a little more classy for Halloween! (And they’re super easy to make!!) Macarons are one of those little treats that I think everyone craves once you get the taste for them… they look daunting, it sounds frightening when you read the method, but they are…<\/p>\n","protected":false},"author":1,"featured_media":2238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[3,4,30,36],"tags":[],"class_list":["post-2235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-afternoon-tea","category-baking-2","category-halloween","category-macarons"],"yoast_head":"\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2015\/10\/img_4647-533x800.jpg\")
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<\/div>\n\n\n\t\n\t\tHalloween Macarons<\/h2>\n\t\t
<\/div>\n\t\tHalloween Themed Macarons - Perfect little treat\u00a0if you want something a little more classy for Halloween! (And they're super easy to make!!)<\/span><\/div>\n\n\t\t<\/div>\n\t\t\n\t\t<\/div>\n\t\tPrint<\/a>\n\t\tPin<\/a>\n\t\tRate<\/a>\n\t\t\n\t\t<\/div>\n\t\tCategory: <\/span>Afternoon Tea<\/span><\/div>Type: <\/span>Macarons<\/span><\/div>Keyword: <\/span>Halloween<\/span><\/div><\/div>\n\t\tPrep Time: <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/div>Cook Time: <\/span>18 minutes<\/span><\/span> minutes<\/span><\/span><\/div>Cooling and Decorating Time: <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/div>Total Time: <\/span>4 hours<\/span><\/span> hours<\/span> 18 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t\tServings: <\/span>25<\/span> macarons<\/span><\/span><\/div>\n\t\t\n\t\tAuthor: <\/span>Jane's Patisserie<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\tIngredients<\/h3>
Macaron Shells<\/h4>
Decorating and Buttercream Filling<\/h4>
Grams<\/a> - Ounces<\/a><\/div><\/div>\n\tInstructions<\/h3>
Macaron Shells<\/h4>
Sieve the icing sugar and ground almonds into a large bowl and leave to one side - If you find its not sieving too well then you can whiz both in a food processor to ground the almonds down slightly more, to then sieve - but it\u2019s VERY important to sieve them!<\/span><\/div><\/li>Using an electric whisk, whisk up the egg whites until they're thick and foamy and starting to form soft peaks.<\/span><\/div><\/li>Gradually add the caster sugar 1tsp at a time, whisking in-between each addition fully, until all of the caster sugar is incorporated.<\/span><\/div><\/li>Once all of the sugar is incorporated continue to whisk for 1-2 minutes, and start adding your food colouring! (I used the Dr Oetker Neon Orange Gel) and whisked it in whilst adding. Keep on whisking for 3-4\u00a0minutes until its smooth and light.<\/span><\/div><\/li>The meringue mixture will be quite runny but reasonably thick, but this is expected! Once finished, fold the mixture into the icing sugar\/almond mix - try to be gentle and use as little mixing as possible. I do mine in about 20 folds!<\/span><\/div><\/li>Using a piping bag and a round nozzle, pipe the macarons onto a lined baking tray\u00a0- they end up being about 1" in width. (The mixture is quite runny, so be careful that it doesn't go everywhere or you make the shells too big!)<\/span><\/div><\/li>Tap the macaron trays onto the work surface several times so that you knock out the air bubbles and leave the macarons on the side for ONE HOUR so that a skin is formed.<\/span><\/div><\/li>Preheat the oven to 130\u00baC and bake the macarons for 15-18 minutes until they have risen to have their "feet" and are starting to peel away from the tray - leave them to cool fully before trying to remove them.<\/span><\/div><\/li><\/ul><\/div>Buttercream Filling and Decorating<\/h4>
Beat the unsalted butter, icing sugar, and food colouring together like you would a normal buttercream and prep it for decorating.<\/span><\/div><\/li>Once the shells have cooled, remove them carefully from the trays and line them up - melt your dark chocolate and drizzle some on, sprinkle with the halloween sprinkles, then leave to dry.<\/span><\/div><\/li>Once dry, pipe or spread on some of the orange buttercream onto half of the shells and sandwich the macaron shells together, then chill them in the fridge for an hour. Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<\/div>\n\tNotes<\/h3>
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