These adorable Candy Corn Macarons are perfect for Halloween or any sweet occasion. Their vibrant colors and delicious flavor will delight your taste buds!
Ingredients: 2/3 cup almond flour. 1 cup confectioners' sugar. 2 large egg whites. 1/4 cup granulated sugar. Orange food coloring. Yellow food coloring. White chocolate ganache for filling.
Instructions: Set the oven temperature to 300F 150C. Blend confectioners' sugar and almond flour in a food processor. Pulse until thoroughly combined and finely ground. The mixture should be sifted into a bowl. Beat the egg whites until frothy in a different bowl. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Gently fold the orange food coloring into the egg white mixture. When the batter is smooth and flows like lava, add the almond flour mixture to the egg white mixture and gently fold it in. Take care not to blend too much. Use parchment paper to line a baking sheet. Pipe tiny circles onto the parchment paper using a piping bag fitted with a round tip to form the appearance of candy corn by alternating orange, yellow, and white sections. To get rid of the air bubbles, tap the baking sheet against the counter. The macarons should form a skin after about 30 minutes of sitting at room temperature. Bake for 15 to 18 minutes, or until the macarons are set and the tops are firm, in a preheated oven. Leave them on the baking sheet to cool completely. After the macarons have cooled, carefully take them off of the parchment paper. Melt the white chocolate and whisk in the heavy cream until smooth to make white chocolate ganache. Allow to thicken and cool. Place equal-sized macaron shells together and top with a dollop of white chocolate ganache. Enjoy your Candy Corn Macarons after serving!
Prep Time: 45 minutes
Cook Time: 15 minutes
B.C. Cooperative Learning Association
