Milk Chocolate Apricot Macarons for Halloween

Halloween Milk Chocolate Apricot Macarons

Halloween is creeping around the corner – time to bring some pumpkin spirit into macarons! Looks can be deceiving and these jolly halloween pumpkin macarons do not taste anything like pumpkin – they are filled with apricot jelly and milk chocolate ganache!

Thanks to their round shape, macarons are super easy to decorate into halloween pumpkins, all you need is orange, black and a bit of green food coloring. For decorating the orange macaron shells you can use either edible color markers, gel or liquid food coloring by using a small food coloring brush. Just make sure the shells have cooled before you draw on them and be careful not to push too hard so you won’t break the delicate shell. Halloween Milk Chocolate Apricot MacaronsOne week to go and at least one more Halloween inspired dessert coming up… Stay tuned 

x Marianne

Milk Chocolate Apricot Macarons
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Servings Prep Time
27macaron cookies 1hour
Cook Time
17minutes
Servings Prep Time
27macaron cookies 1hour
Cook Time
17minutes
Milk Chocolate Apricot Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
27macaron cookies 1hour
Cook Time
17minutes
Servings Prep Time
27macaron cookies 1hour
Cook Time
17minutes
Ingredients
  • Macaron shells
  • 70 grams egg whites divided
  • 87 grams ground almonds
  • 87 grams powdered sugar
  • 87 grams sugar
  • 25 mililiters water
  • 3/4 teaspoon orange food coloring
  • Filling
  • 2 tablespoons apricot jell-o
  • 100 mililiters water boiling
  • 100 grams milk chocolate melted
  • 35 mililiters cream
Servings: macaron cookies
Units:
Instructions
  1. Start by preparing the apricot jelly filling - line a small baking dish with parchment paper and boil water.
  2. In a medium bowl stir boiling water into gelatin, stirring for two minutes until completely dissolved. Pour into prepared baking dish and place in refrigerator for at least an hour.
  3. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with baking paper or silicone baking sheet.
  4. Divide egg whites placing half in the mixing bowl.
  5. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  6. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  7. In a bowl combine ground almonds, powdered sugar, remaining egg whites. Add orange food coloring and continue mixing until fully incorporated.
  8. Stop beating the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  9. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  10. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  11. Allow the macaron shells to cool down before removing from the baking sheet.
  12. Prepare ganache by mixing cold cream into melted milk chocolate and mix until fully incorporated and smooth. Place in a piping bag
  13. Remove the chilled jelly from the refrigerator and cut into small rounds using a round shaped fondant cutter or by using a piping tip upside down.
  14. Place jelly in the middle on a flat side of a macaron shell and pipe milk chocolate ganache around the jelly.
  15. Place another shell on top to make a sandwich. Refrigerate for 24 hours before serving.
Recipe Notes

I used black food coloring gel to draw the jolly halloween pumpkin faces using a food coloring brush and a green edible marker for the "stem".

 

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