Description
Halloween Donut Macarons are delicate almond-based cookies with a creamy pumpkin butter filling, topped with colorful festive glaze and spooky sprinkles perfect for a Halloween treat.
Ingredients
Scale
Macaron Shells
- 1 cup almond meal
- 1.5 cups confectioners sugar
- 1/4 cup granulated white sugar
- 3 egg whites at room temperature
- 1/4 teaspoon cream of tartar
Filling
- 1/2 cup pumpkin butter
Glaze
- 3/4 cup confectioners sugar
- 1 tablespoon water
- black food color
- orange food color
- purple food color
- spooky sprinkles for decorating
Instructions
- Prepare the Dry Ingredients: In a bowl, sift together the almond meal and confectioners sugar three times to ensure a smooth top on the macarons.
- Prepare Egg Whites: Separate the egg whites when cold, then allow them to come to room temperature for one hour before use. Ensure they are room temperature for best results.
- Whip Egg Whites: Beat the egg whites at high speed using a stand mixer or hand mixer with a wire whisk attachment. When foamy, add cream of tartar. Continue beating until stiff and shiny peaks form, then gradually add the granulated sugar while beating.
- Fold Dry Ingredients: Gently fold the almond meal and confectioners sugar mixture into the egg whites using a spatula in 2-3 additions. Mix until the batter falls from the spatula in a blob, avoiding over or undermixing.
- Pipe Macarons: Transfer the batter into a pastry bag fitted with a 1/2 inch round tip. Pipe small blobs about an inch wide onto a prepared baking sheet or silicone mat.
- Rest Macarons: Let the piped macarons sit at room temperature for 30-45 minutes to form a skin before baking.
- Bake Macarons: Preheat the oven to 300 degrees Fahrenheit. Bake the macarons for 20 minutes until set and easily released from the baking sheet.
- Make Glaze: While baking, mix the confectioners sugar and water to create the glaze. Divide the glaze into four parts and tint three parts with orange, purple, and black food colors, leaving one plain.
- Cool Macarons: Remove the baked macarons from the oven and cool completely before handling to avoid cracking.
- Assemble Donut Macarons: Pipe a little pumpkin butter onto one macaron shell as the base. Apply glaze to the donut ring shell and decorate with spooky sprinkles.
- Combine and Decorate: Place the glazed donut ring over the pumpkin butter base to form the donut macaron. Decorate each donut macaron to your liking.
Notes
- Sifting dry ingredients multiple times ensures smooth and even macaron shells.
- Use room temperature egg whites to achieve maximum meringue volume.
- Allowing the piped batter to rest before baking helps form a skin that prevents cracking and promotes feet development.
- Do not overfold the batter; it should flow slowly but not be too runny.
- Use a silicone baking mat or parchment paper for easy removal of macarons.
- Cool macarons fully before filling to prevent the filling from melting or causing shells to soften.
- Customize glaze colors and decorations to suit your Halloween theme.
- Store assembled macarons in an airtight container in the refrigerator and consume within 2-3 days for freshness.
Nutrition
- Serving Size: 1 donut macaron
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
