Happy Halloween! These are regular vanilla macarons, colored orange and decorated for Halloween. And of course, they are delicious, 10/10! Recipe is from the book Macaroons: 30 recipes for perfect bite-size treats.
Link to my YouTube of preparation: https://youtu.be/5tdy1W8kZ28
Recipe below contains my modifications.
Ingredients:
Directions:
1. Line 2 baking sheets with parchment and set aside.
2. Put the almond flour and powdered sugar in a food processor fitted with the metal blade. Process for 15 seconds, then sift the mixture into a medium bowl.
3. In separate large bowl, whip/beat egg whites until soft peak stage. Gradually beat in the superfine sugar until a glossy meringue forms, then beat in the vanilla extract.
4. Using a spatula, fold the almond mixture into meringue one-third at a time. Keep folding until the batter is shiny and ribbon-like. (Note: this is when I added the food coloring)
5. Put the batter into a pastry bag fitted with a large circular piping tip (or zip-top bag with a hole cut at the corner). Pipe 32 small circles onto the prepared baking sheets. Let stand at room temperature for 30 minutes.
6. Heat oven to 325°F. Bake the macarons for 10-15 min, until they have puffed up and edges are set (I went 12 min.) Transfer to a cooling rack and let cool for 10 min.
7. Gently peel the paper away from the macaron shells and let cool completely.
8. Meanwhile, make the frosting: beat the butter and vanilla extract in a bowl until fluffy. Beat in the powdered sugar until smooth and creamy.
9. Gently spread some filling on the inside of a shell, then top with another shell to create a "sandwich". Enjoy!
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