Jack-O-Lantern Macarons Recipe

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Check out this fun Halloween macarons recipe. These Jack-O-Lantern Macarons are definitely a must-have for halloween at home.

Jack O Lantern Macarons
This easy jack-o-lantern macaron recipe is definitely a fun halloween treat.

And I say it again, making macarons is SO fun! You will really enjoy making these macarons because you can make a lot of different looks with just one simple recipe.

In just a few minutes, when I was making this macarons recipe and I did some tweaks, I came up with a new design. And then a little bit of that and another look came up… and so forth.

All you need are some markers…. Edible food coloring markers and a little bit of your drawing skills. Nah! you don’t have to be an artist here. You can even ask your kids to help you draw some Halloween things. They will surely be a great design for the Jack-O-Lantern Macarons.

I am so excited. Even my kids are so excited to make these again. To make a lot of different Jack-O-Lantern Macarons for the Holiday. Besides, they are so delicious, too.

Jack O Lantern Macarons

To make these great macarons, I have something here to share with y’all so that you can make them really great yourselves. You’ll just need to follow them carefully.

Are you ready to make these Jack-O-Lantern Macarons? Let’s do this.

For the No-Fail Macarons Recipe Tips:

  • Always weigh all your ingredients. Because this is kind of a finicky recipe, you do have to weigh the ingredients–there might be more moisture in your almond flour than was in mine, you never know! And that kind of thing can throw off french macaron cookies in a heartbeat.
  • Don’t over-mix. When you’re combining your wet and dry ingredients, only mix until the ribbon stage. Do not go past it. If you don’t get to the ribbon stage, you have to keep going, but if you have reached ribbon-satisfaction, STOP!
  • If you don’t have a stand mixer, don’t fret! You can use a hand mixer, but like with everything, you’re going to spend a little bit more time putting elbow grease into these cookies.
Jack O Lantern Macarons

Tools you will need to make the Jack-O-Lantern Macarons

You will need these tools so you can make these cookies nicely. 

Because you’ll need to weigh the ingredients, you’ll need something like the one I am using, just like this simple, flat digital scale. I’ve been using it for quite some time whenever the ingredients needed to be weighed and they’re really great.

And then you’ll also need this template  So you’ll know about how much to put out on your silicone mat–and thus how big your french macaron cookies will be.

At least 3 Edible Food Coloring markers: black, brown, and white (You can add more colors)

halloween macaron

And one more though, I highly recommend having a look at these 12 Tips for Perfect Macarons. Just as a refresher, even if you have made them before.

Jack O Lantern Macarons
Yield: 24 Jack-O-Lantern Macarons

Jack-O-Lantern Macarons Recipe

Here is a fun Halloween Macarons recipe treat. These Jack-O-Lantern Macarons are definitely a must-have for halloween.

Ingredients

COOKIES

  • 4 oz. confectioners sugar (113.3g)
  • 2 oz. almond flour I recommend Bob’s Red Mill (56.6g)
  • 1 oz granulated sugar (28.3g)
  • 1/4 tsp salt
  • 2 oz. egg whites roughly two eggs at room temperature
  • 1 tsp vanilla optional or you can use your favorite extract
  • a few drops of Yellow or Yellow-Orange GEL food color
  • a few drops of Gray GEL food color

FILLING

  • 1 stick softened butter (I used a vegan buttery stick)
  • 1 1/2 cup powdered sugar
  • 2 Tbsp Heavy Whipping Cream
  • 1 tsp vanilla optional or you can use your favorite extract
  • a few drops of Yellow or Yellow-Orange GEL food color
  • ½ cup Cocoa Powder (Optional, for chocolate filling)

For the Decorations

  • Edible Food coloring markers: Black Brown, white

Instructions

COOKIES

  1. First, weigh out all of your ingredients.
  2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
  4. Gradually add your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Add in the vanilla to the meringue mixture before adding in dry ingredients.
  5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
  7. Divide the batter into 2  and place in 2 separate bowls. On the first bowl, put the yellow food coloring a drop at a time until you get the right shade. Do the same on the 2nd bowl with gray gel food coloring.
  8. Prepare your 2 piping bags with a medium round tip. 1 for the yellow color batter and 1 for the gray color batter. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
  9. To make a 2-color macaron, get another piping bag with a medium round hole. Place the yellow batter on one side of the piping bag and the gray-colored batter on the other side carefully, taking care to not mix the 2 colors as much as possible.
  10. Place the macaron template under a silicon mat on a baking sheet.
  11. Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles.
  12. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
  13. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
  14. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.
  15. Allow them to cool COMPLETELY before taking them off the baking sheet.

FILING

  1. Place the cookie butter, cream cheese, powdered sugar, food coloring, and Vanilla into a large bowl
  2. Beat using an electric mixer until thoroughly combined.
  3. Divide the filling into 2 and place in separate bowls.
  4. Color the first filling with yellow gel food coloring 1 drop at a time until you get the right shade of color. Do the same in the second filling with green gel food coloring.
  5. To make the Chocolate Filling. With 2nd half, add the chocolate powder. Beat using an electric mixer slowly at first, and then beat faster after a minute until well blended.
  6. Place the 2 bowls in the freezer for 5-10 minutes, or until the icing has thickened slightly but is still soft enough to pipe. Transfer to a piping bag with medium tips.

Assembly

When macarons have cooled, place them in similar-sized pairs. On one side, pipe enough amount of Buttercream. Place the top shell on. and refrigerate in an air-tight container overnight to age.

DECORATING THE JACK-O-LANTERN MACARONS

  1. Decorate the macarons using edible markers. The designs or drawings can be, a bat, a spider, a white ghost, or a face. 
  2. You may experiment with other designs such as cobwebs, witch hat,s or gravestones. You can practice the drawings on paper if you like.
  3. After the decorations, refrigerate in an air-tight container overnight to age.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 65mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Enjoy!

Did you like this recipe? Don’t forget to Pin this to your favorite cookie recipes Pinterest Board to make it a lot easier when you want to find the recipe again.

If you are looking for more Macarons Recipes, here are some of my favorite.

Thank you for sharing!

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