Halloween Macarons

Ingredients and Weight:

• Almond flour: 120g
• Powdered sugar: 120g
• Egg whites: 100g
• Granulated sugar: 50g
• Halloween food coloring

Preparation Time:

30 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a food processor, combine almond flour and powdered sugar. Process until finely ground.
3. In a separate bowl, whisk egg whites and granulated sugar until stiff peaks form.
4. Add 1/3 of the egg white mixture to the almond flour mixture and fold until combined.
5. Gradually add the remaining egg white mixture and fold until the batter flows like lava.
6. Add food coloring and fold until desired color is achieved.
7. Transfer the batter to a piping bag fitted with a round tip.
8. Pipe 1-inch circles onto the prepared baking sheet.
9. Let the macarons rest for 30 minutes or until the tops are dry to the touch.
10. Bake for 20-25 minutes, or until the macarons are dry and the shells are set.
11. Let the macarons cool completely on the baking sheet.
12. Sandwich the macarons with a filling of your choice, such as buttercream, ganache, or jam.

Nutritional Information:

• Calories: 125 per macaron
• Fat: 6g
• Carbohydrates: 15g
• Protein: 2g

Dish Characteristics:

• Colorful and festive
• Crisp and delicate shells
• Chewy and flavorful filling
• Perfect for Halloween parties

User Comments:

• "These macarons were so delicious and festive! They were the perfect touch to our Halloween party."
• "The shells were so crispy and the filling was so flavorful. I loved the different Halloween colors."
• "These macarons were a hit with my kids! They couldn't get enough of them."

Special Precautions and Tips:

• Make sure the egg whites are at room temperature before whipping. This will help them reach their full volume.
• Do not overmix the batter. Overmixed batter will result in tough macarons.
• Let the macarons rest for 30 minutes before baking. This will help them develop a skin, which will prevent them from cracking in the oven.
• Bake the macarons until the shells are set and the tops are dry to the touch. Underbaked macarons will be chewy, while overbaked macarons will be dry and crumbly.