Description
These Halloween Donut Macarons are delightful almond-based treats featuring smooth macaron shells filled with pumpkin butter and topped with colorful glazes and spooky sprinkles, perfect for festive celebrations.
Ingredients
Scale
Macaron shells
- 1 cup almond meal
- 1.5 cups confectioners sugar
- ¼ cup granulated white sugar
- 3 egg whites at room temperature
- ¼ teaspoon cream of tartar
Filling
- ½ cup pumpkin butter
Glaze
- ¾ cup confectioners sugar
- 1 tablespoon water
- black food color
- orange food color
- purple food color
- spooky sprinkles for decorating
Instructions
- Prepare Dry Ingredients: In a bowl, sift together almond meal and confectioners sugar three times to ensure a smooth macaron surface.
- Prepare Egg Whites: Separate the egg whites while cold and then let them come to room temperature for one hour before beating.
- Beat Egg Whites: Using a stand or hand mixer with a whisk attachment, beat egg whites at high speed until foamy, then add cream of tartar. Continue beating until a shaving-foam consistency appears, then gradually add granulated sugar while beating until stiff and shiny peaks form.
- Fold Dry Ingredients: Gently fold the almond meal and confectioners sugar mixture into the egg whites in 2-3 parts, mixing carefully until the batter falls off a spatula in a thick blob but is not runny.
- Pipe Macarons: Transfer the batter to a pastry bag fitted with a ½ inch round tip and pipe approximately 1-inch blobs onto a lined baking sheet or silicone mat.
- Rest Macarons: Allow the piped macarons to rest at room temperature for 45 minutes to form a skin before baking.
- Bake Macarons: Preheat oven to 300 degrees Fahrenheit and bake macarons for 20 minutes. Remove and let cool completely before handling.
- Prepare Glaze: While baking, mix confectioners sugar and water to make a glaze. Divide it into four parts, coloring three parts with black, orange, and purple food coloring respectively.
- Assemble Macarons: Pipe pumpkin butter onto one macaron shell, then dip another macaron shell into the colored glaze to form a donut ring. Sprinkle spooky decorations on the glazed shell.
- Complete Donut Macarons: Place the glazed donut ring over the filled shell gently to assemble the donut macarons. Decorate further as desired.
Notes
- Ensure egg whites are at room temperature for best volume and structure.
- Sifting the almond meal and confectioners sugar multiple times creates smoother macaron shells.
- Be careful not to overmix or undermix the batter to maintain the perfect consistency for piping.
- Allow macarons to rest forming a skin before baking to prevent cracking and allow feet formation.
- Let macarons cool completely before removing from the baking sheet to avoid cracking.
- You can substitute pumpkin butter with other flavored jams or curds for variety.
- Use gel food coloring for more vibrant and intense colors in the glaze.
Nutrition
- Serving Size: 1 donut macaron
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
