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.  

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 ♥

"Never do anything by halves if you want to get away with it. Be outrageous. Go the whole hog. Make sure everything you do is so completely crazy it's unbelievable.”

Matilda, by Roald Dahl

MATILDA MACARONS (ROALD DAHL)
by Sumopocky

Yield: ~ 4 Full-Sized Matilda Macarons

Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Almond flour
40g of Powdered/icing sugar
Food colouring: Black, Brown, Blue, Red

[For Filling]
Click here to fill with your desired flavour!

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	Portion
Black White Pinkish Skin Tone (brown + red food colouring) Blueish Purple (blue + a bit of red) Light Brown	1 tbsp 1/5 of batter 1/5 of batter 1/5 of batter 2/5 of batter

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 13 - 15 minutes.
8. Let shells cool before piping with filling. Enjoy!

Directions

1. Preheat oven to 165°C (325°F).
2. Heat the milk in a medium saucepan over medium heat until scalded - that is, small bubbles form on the edges of the milk and it almost, but not quite, comes to a boil. Turn off the heat.
3. Meanwhile, melt chocolate in a metal bowl over a water bath, stirring occasionally. Alternatively, microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until melted and smooth.
4. Set a fine-mesh strainer over the melted chocolate, and pour the milk. Let sit for 2-3 minutes and whisk well again to ensure that the chocolate and milk are completely blended. In a large bowl, whisk together the eggs and egg yolks and slowly whisk the hot milk-chocolate mixture into the eggs.
5. Strain the mixture through a sieve. Stir in salt and vanilla.
6. Arrange four 180ml ramekins in a roasting pan with deep sides. Pour the custard mixture evenly into the ramekins. Carefully move the roasting pan to the oven. Fill the pan with hot water halfway up the sides of the ramekins to prevent over-baking. Cover the pan loosely with aluminium foil. Bake for 35 - 45 mins or until just set. Be sure to start checking early; baking time will depend on the thickness and depth of your ramekins and roasting pan. The pots de crème will wiggle stiffly like firm Jell-O when they are done.
7. Carefully remove the roasting pan from the oven and let the ramekins cool. Once cooled, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
8. To serve, whip heavy cream to soft peaks. Serve the pots de crème, completely chilled, in their ramekins with a little dollop of whipped cream and a sprinkle of chocolate shavings.