These Candy Corn Macarons are a delightful treat for Halloween or any time you want a colorful and sweet macaron. The classic candy corn colors are beautifully incorporated into the macaron shells, making them not only delicious but also visually appealing.
Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged for 24 hours. 30g granulated sugar. Orange food coloring. Yellow food coloring. White chocolate ganache filling. Candy corn for decoration.
Instructions: In a mixing bowl, sift together powdered sugar and almond flour. Beat the egg whites in a different bowl until frothy, then gradually stir in the powdered sugar and beat until stiff peaks form. The batter should be smooth and form ribbons when lifted after you gently fold the almond flour mixture into the whipped egg whites. The batter should be divided into three equal parts. Leave one part white, color one orange, and color one yellow. Separately fill a piping bag with each color of batter. Pipe tiny circles of each color onto a parchment paper-lined baking sheet, layering the colors to create the appearance of candy corn. After removing any air bubbles by tapping the baking sheet against the counter, give the macarons 30 minutes to rest so that a skin can form. Set the oven temperature to 300F 150C. The macarons should be baked for 12 to 15 minutes, or until they are set but not browned and have formed feet. Leave them on the baking sheet to cool completely. After the macaron shells have cooled, pipe white chocolate ganache onto one half of them and sandwich it between two shells. Adorn the edges with candy corn fragments. Before eating, let the macarons develop in the fridge for a full day. The candy corn macarons can be served and shared!
Prep Time: 60 minutes
Cook Time: 15 minutes
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