A spooky take on the classic macaron – one of our favourite bloggers, Emily, from Emily’s Recipes and Reviews, has put together this ghastly good Halloween pud. These scary but sweet treats are made with a French meringue and filled with gory strawberry jam. Perfect for Halloween parties, wow your friends with Halloween eyeball macarons which are both gory and delicious.
For the macarons
Two egg whites at room temperature
75g caster sugar
90g icing sugar, sieved
75g ground almonds, sieved until fine
For the topping and filling
50g of marzipan or sugarpaste
Various food colouring gels, red in particular
Cornflour to prevent sticking
50g berry jam
Mixer with balloon whisk, spatula, two plastic piping bags, baking tray, macaron mat, cocktail sticks.
- Whisk together the egg whites on a high speed until they look like foamy bubbles.
- Gradually add in the caster sugar, continuing to whisk. The meringue is ready when it turns into firm, white, glossy peaks.
- Add the in the icing sugar and sieved almonds and stir together with a spatula. Stir in quick figure-of-eight motions, slicing through the mixture rather than patting down. Tip: The macaron mix is ready when it drizzles from the spatula in a ribbon shape.
- Fill your piping bag with the mix and tie the end securely. Make sure there are no air bubbles in the bag. Snip the end 180 degrees across.
- Pipe out the macarons onto your mat.
- Dip a cocktail stick in your red food colouring and carefully draw wiggly lines on the macaron. This creates the red veiny eyeball effect – gross!
- Allow the macaron shells to completely dry for at least 15 minutes. Meanwhile, preheat your oven to 150 degrees.
- Bake the macarons for 12 minutes. Allow to completely cool before removing from the mat.
- Fill your piping bag with jam and pipe half the macaron shells. Form together to make a complete macaron.
- Make the pupils and iris shapes using coloured fondant or marzipan on a cornflour dusted surface. You can make the circles by rolling a small ball and flattening with your thumb. Tip: Use sugary water to make the fondant stick to the macaron.
Serve up on your horrible Halloween table and enjoy (if you dare)! Mwahahaha…
Recipe and photographs by Emily Coates
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