HALLOWEEN MACARONS - BLACK CAT & GHOST KITTEN

October 26, 2017

HALLOWEEN MACARONS

Halloween is just a few days away! These Black Cat and Ghost Kitten Halloween Macarons are just in time for the spooky festival, and cute enough for those who can't handle too much horror ;) They are filled with dark chocolate ganache - my all-time favourite flavour.  

HALLOWEEN MACARONSHALLOWEEN MACARONS

This has nothing to do with this recipe, but I just wanted to jot this down somewhere for memories' sake. I can't believe our wedding is in less than a month! Soon I'll be a Mrs, and we'll officially be a family unit. Just like many brides, I'm a mix of excitement and nervousness (mostly excitement!). 18 November, we're waiting for you 

Happy Halloween~

HALLOWEEN MACARONS 
BLACK CAT & GHOST KITTEN
by Sumopocky

Yield: ~ 20 macarons

Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring: Black

[For Filling]
Dark Chocolate Ganache

Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue till the ingredients just start to combine.
4. Then, split the batter and continue to macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.
Colour of Batter
Black


White

Portion
1/2 of batter


1/2 of batter

Piping Bag
1 tbsp to piping bag with small tip
Remaining to piping bag with medium-small tip

1 tbsp to piping bag with small tip
Remaining to piping bag with medium-small tip
5. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
6. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
8. Let shells cool before piping with filling. Enjoy!

HALLOWEEN MACARONS

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