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Bake a batch of white macarons. Squeeze one drop of the red gel coloring into a small bowl. Dip a thin brush in the gel coloring. Start painting the eyeball veins. 5. Pipe a bit of buttercream on top of the macaron shell. 6. Adhere the eyeball to the macaron.
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Red Blood Spooky Halloween Macarons. If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits. Step 2. Make the meringue. Whisk the egg whites in a large mixing bowl until foamy. Then add cream of tartar and salt, and continue beating.
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Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven. Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven.
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Lower the heat to keep the water at a vigorous simmer. In the bowl of a stand mixer, combine the egg whites with 3 tablespoons of the granulated sugar. Place the mixer bowl over the simmering water and whisk vigorously and continuously until the sugar dissolves (about 1 minute). Place the mixer bowl on the stand mixer.
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Bake the macarons for 14 to 16 minutes, rotating the pan once the signature le pied, or "feet" form. Gently nudge the tops of a couple of macaron shells with your finger. If the tops don't wiggle, the ghosts are done. I often slide the parchment paper off the baking pan as soon as I remove the macarons from the oven.
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Add in the salt. Gradually add your granulated sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Beat in the vanilla to the meringue mixture before adding in the dry ingredients. Add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
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Line 2 baking sheets with silicone mats or parchment paper. Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to.
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Mini and regular smarties are great for making quick and easy edible eyes. Create a one-eyed monster's bloodshot look using black and pink edible pens. Stick them on with a dab of melted chocolate. It's what I did to create the Witch's Hat Macaron Tower. Don't be scared to make a mess, either, as too much chocolate 'glue' can make them look.
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Once the macarons are dry, bake each pan for 12 minutes at a time. Let them cool fully on the baking sheet before removing them. While the macarons are cooling, make the chocolate buttercream. Cream the butter with a handheld mixer or stand mixer, until fluffy. Once creamed, add the melted chocolate truffles and vanilla.
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Last Halloween, she posted a video of the making of a creepy-crawly Nutella macaron — purple, with black spider perched on a gold luster web. So intricate! So intricate!
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Beat the eggs. In a different large bowl, beat the 3 egg whites and the remaining ½ teaspoon of salt using your hand mixer until soft peaks form. Add the sugar. While still mixing, slowly add the ¼ cup of sugar into the fluffy egg whites, until everything is fully mixed. Beat until thick.
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The perfect way to celebrate Halloween this year: ghost macarons! They take some time, but are 100% worth it. After 4 batches of macarons in the last month using the same method, I'm confident in it. The key- making an Italian meringue- it takes an extra step but is more foolproof, which I personally think is worth it if you're going to.
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While macarons bake, prepare the cream cheese filling. In a mixing bowl with paddle attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, cocoa powder, vanilla extract and salt and beat until well combined. Transfer the filling into a pastry bag fitted with a round piping tip.
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Macarons with a unique blend of milk chocolate and spicy cloves, for a haunting Halloween treat that tantalizes the senses. Saffron Orange Thyme Macarons. Elegant yellow saffron flavored macarons with a hint of orange and earthy thyme. The crisp, crunchy shell and soft, chewy center explode with autumnal flavors.
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Let the macarons sit out until the tops are dry and a skin has formed. about 30 - 60 minutes. Preheat the oven to 290°F. Bake the macarons one sheet at a time for about 25 - 26 minutes, or until you can lift the cover of a macaron from the baking sheet easily. Remove from the oven and allow to cool completely.
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How to Make Ghost Toppers for Halloween Macarons. 1 — To make sure that the marshmallow ghosts aren't too top-heavy to where they fall off of the macarons, use a sharp knife to cut them in half. 2 — Next, smear a little dollop of marshmallow fluff onto the top of the macaron. The marshmallow fluff will slowly spread over the edge on its own.