So after dedicating bakes to holidays such as Christmas, New Years and Easter, I feel it is only fair that Halloween gets a turn. This time I’m also being proactive: by launching the post before the actual day, you might actually get a chance to try them out! (and let me know if you do, I’m keen to see what you think of this recipe!)
I have been determined to try these macaron ghosties for a while, partially because of their potential to be quite incredibly cute, but also because I am determined to perfect my macaron game. An attempt with a few mis-weighed ingredients led to what can only be summed up as an absolute disaster, so I’m keen to prove to myself that they are still within my capabilities. I have tried making a couple of recipes before, one of which is featured in my recipe for matcha and white chocolate macarons about a year ago, but this time I decided to try a slightly simpler method out of curiosity. I took the recipe from a blog called the spruce, and I really enjoyed the fact it eliminated the need to prat about with thermometers, especially since I am a little sceptical of mine. All it calls for is a simple meringue mix, into which you add icing sugar and ground almonds. And voila! A decent macaron mix. However, I had a few issues, and I think a lot of these spring from making my meringue too firm. The shape, which was meant to drop slightly when leaving the mix to form a shell, hardly budged an inch, and the almonds didn’t incorporate fantastically (possibly as a result) and made the mixture slightly lumpy and stopped me from achieving a perfectly smooth surface. However, those are all my criticisms, and since they were purely to fill my greedy belly I wasn’t devastated at the lack of perfection. They still tasted lovely, having the same texture and flavour as a standard macaron.
As for the rest of my recipe I merely made two ganaches, one dark chocolate and orange and one white chocolate and orange, and used slightly watered down food colouring to paint on little ghostie faces. I went for the kawaii look because it is adorable, but it is perfectly easy to try your own design. I did have quite a lot of ganache left over, but this can easily be turned into truffles once set properly, and no one is really going to complain to that! One final note that I will add is that be aware of how you are piping the tails of the ghosts. My easily confused brain piped them all the same way thinking that would work, but instead all the tails angled in slightly different directions, which was really quite annoying. Obviously you can play about with more shapes than ghosts: pumpkins would be quite an obvious option, but you could go for eyeballs, cats in moons etc. Whatever gets you in the Halloween spirit! Either way I hope you enjoy and have a great Halloween!
For the Macarons:
- 100g ground almonds
- 100g icing sugar
- 2 egg whites
- 55g caster sugar
For the Fillings:
- 2 oz. white chocolate
- 2 oz. dark chocolate
- 4 fl oz.double cream
- Zest of an orange
- Preheat your oven to 140C/ 120C Fan.
- Sieve your ground almonds and icing sugar together into a bowl and mix until evenly distributed.
- In a separate bowl, whisk the egg whites until soft peaks begin to form and then add the caster sugar tbsp by tbsp, waiting a few seconds between each addition. Continue to beat until glossy and stiff.
- Gently stir in the almond mix in to halves, being careful not to beat out the air.
- Fill a piping bag with the mix and pipe little circles with slight tails on the ends onto lined baking trays. Make sure you alternate the directions of the tails; you don’t need to be too precise as long as the main circles are about the same size.
- Once all the mix is piped, tap the baking tray on the bench a few times to knock out any air and leave to form a shell for about 20 minutes.
- Bake in the oven for around 7-8 minutes, then open the oven and close it again quickly to release the air. Bake for another 7-8 minutes until the shells are hardened. Move the greaseproof onto a wire rack to cool.
- In the meantime make your ganaches. Put the white chocolate in one bowl and the dark in another, then add half the cream to each.
- Blast each mix in the microwave for about 2 minutes until the cream starts to bubble slightly, then leave both for about 10 minutes without stirring. This will stop them from splitting. Stir together and leave to become firm but spreadable.
- Pair your macarons together and pick a side to decorate.
- Once decorated sandwich your macarons together with the ganaches, alternating as you wish.