Description
Create festive Halloween Donut Macarons featuring delicate almond macaron shells filled with spiced pumpkin butter and topped with colorful, spooky glazes and sprinkles. Perfect for Halloween parties and treats.
Ingredients
Scale
Macaron Shells
- 1 cup almond meal
- 1.5 cups confectioners sugar
- 0.25 cup granulated white sugar
- 3 egg whites at room temperature
- 0.25 teaspoon cream of tartar
Filling
- 0.5 cup pumpkin butter
Glaze
- 0.75 cup confectioners sugar
- 1 tablespoon water
- black food color
- orange food color
- purple food color
- spooky sprinkles for decorating
Instructions
- Sift dry ingredients: In a bowl, sift together almond meal and confectioners sugar three times to ensure the macarons have a smooth top surface.
- Prepare egg whites: Separate egg whites when cold and let them come to room temperature for one hour before beginning to make the batter.
- Whip egg whites: Using a stand or hand mixer with a wire whisk attachment, beat egg whites on high until foamy, then add cream of tartar and continue beating until soft, shaving-foam-like peaks form.
- Add sugar: Gradually add granulated white sugar while continuing to beat until stiff, shiny peaks form.
- Fold dry mixture: Gently fold the almond meal and confectioners sugar mixture into the egg whites in 2-3 additions using a spatula, aiming for a batter that is not runny but falls off the spatula in a thick blob.
- Pipe shells: Transfer batter to a pastry bag fitted with a 0.5 inch round tip and pipe small blobs approximately one inch in diameter onto a baking sheet or silicone mat.
- Rest shells: Allow piped macarons to rest at room temperature for 30-45 minutes to form a skin before baking.
- Preheat oven and bake: Preheat oven to 300 degrees Fahrenheit and bake macarons for 20 minutes until set.
- Prepare glaze: While baking, mix confectioners sugar and water to form a glaze, then divide into four parts and color three with orange, purple, and black food coloring respectively.
- Cool shells: Allow baked macaron shells to cool completely before handling to prevent breaking.
- Assemble macarons: Pipe pumpkin butter into the center of one macaron shell (base), then apply colored glaze to a donut-shaped macaron ring and decorate with spooky sprinkles.
- Create donut macarons: Place the glazed donut ring over the filled base shell to complete the donut macaron shape.
- Decorate: Finish decorating all donut macarons as desired with additional glaze and sprinkles for a festive Halloween look.
Notes
- Make sure egg whites are at room temperature for best volume and texture in macaron shells.
- Sifting dry ingredients thoroughly ensures smooth, crack-free macaron tops.
- Do not overmix or undermix the macaron batter; it should form a thick ribbon when lifted with the spatula.
- Resting piped macarons before baking is essential to develop the characteristic feet and prevent cracking.
- Use a silicone baking mat or parchment paper to prevent sticking and for easy removal of shells.
- Allow macarons to cool fully before removing from the baking surface to avoid breaks.
- Customize glazes with different food coloring to match your favorite Halloween colors.
- Store finished macarons in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 donut macaron
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
