This weekend I decided to challenge myself to make macarons. Since Halloween is soon, I decided to make these simple spooky macarons!
To Make the Macaron Shells:
- Line 2 baking sheets with parchment paper. For the best air circulation, use the baking sheets upside down.
- Using a whisk attachment, beat the eggs at medium speed in a clean mixing bowl. Once the eggs become foamy, add cream of tartar and salt and continue to beat. Slowly add the sugar while the eggs are still beating, ensuring that the sugar has dissolved before adding more. Beat until the eggs for hard peaks.
- While the eggs are beating, sift together almond flour and powdered sugar twice.
- Once the eggs are fully beaten, sift the almond flour and powdered sugar for a third time into the mixing bowl with the meringue. Fold the batter together using a spatula until the ingredients are fully combined and reach the consistency of lava.
- Preheat oven to 300F. Pipe the batter into even 1 inch rounds on the parchment lined baking sheets. Let sit until a film is formed on the outside of the rounds. They should be smooth to the touch.
- Bake for 15 to 18 minutes. Let cool for 10 minutes on baking sheet and then transfer to a cooling rack.
To make the Filling:
- Whisk the egg yolks and sugar in a mixing bowl until it is dissolved. Add milk and whisk together. Heat the mixture in a small saucepan on low heat, stirring constantly until it is a thick consistency, approximately 5 minutes. Transfer the mixture back to the mixing bowl and let cool to room temperature. Beat in the butter and vanilla extract.
To Assemble the Macarons:
- Turn the macaron shells upside down and arrange in order of size. Pipe the filling onto half of the macaron shells and add the other shells on top. Let set in the fridge in an airtight container overnight.
- To add the spooky eyes, melt chocolate and apply the eyes using the tip of a toothpick.