It is not easy to get a hold of Candy Corn in this part of the world but I have found a way to put a French twist to my Candy Corn craving. The macaroons are both festive and delicious, making them the perfect sweet treat for the Halloween celebration.
The recipe sounds more complicated than it is. I have had lots of fun making these with my daughter.
Ingredients for Macaroon
- 180g ground almonds, sifted
- 270g powdered sugar, sifted
- 150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
- 100g granulated sugar
- Yellow food colouring
Ingredients for Vanilla Buttercream
- 3/4 cup unsalted butter, room temperature
- 1/3 cup powdered sugar
- pinch of sea salt
- 1 1/2 teaspoons vanilla
- Orange food coloring
- In a stand mixer combine the butter, sugar, sea salt and vanilla. Whip until smooth and light, this takes about 5 minutes. Tint with orange food colouring. Voilà, your buttercream is ready.
- Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.
- Sift together your ground almonds with the powdered sugar and set aside.
- Whisk the egg whites (at room temperature) on medium high speed to glossy firm peaks adding the granulated sugar gradually in four parts. You don’t want to whip the egg whites too quickly, this should take a good 5 to 7 minutes.
- Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper and mix just until everything is combined then stop and divide the batter in half. Tint one half of the batter with yellow colouring.
- Fold each of the mixtures with a rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.
- Transfer the mixtures into separate piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.
- Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
- While they are setting, preheat the oven to 325 degrees.
- Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn’t wobble when touched.
- Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
- Sort into pairs and fill with Vanilla Buttercream.