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Monster Macarons

Its Halloween! and I have made these monster macarons for a sophisticated yet fun Halloween treat, the macarons are simply coloured green, purple and orange and filled with a deliciously smooth and creamy milk chocolate ganache. The funny faces are made using roll out icing and black piped icing. these are super simple and fun and make for a perfect grown up Halloween treat!


For the macarons:

100g ground almonds

100g icing sugar

2 egg whites

55g caster sugar

A few drops green, purple and orange gel food colouring

Milk chocolate ganache filling:

150g milk chocolate

4 tbsp whole milk

1 1/2 tbsp. cocoa powder

50g unsalted butter, softened

For the decoration:

50g white roll out icing (fondant icing)

4 tbsp. icing sugar

A few drops black gel food colouring


Begin my making the macaron shells.

Pre heat the oven to 50°C.

Line a large flat baking tray with greaseproof paper or teflon sheets.

In a large bowl sift together the ground almonds and icing sugar. Any larger pieces of almond can be pulsed in a food processor and added to the rest.

Split this equally between three bowls.

In a separate large bowl whisk the egg whites on a medium speed until just beginning to foam, add a pinch of salt or cream of tartar. Continue whisking of high speed until the egg whites hold stiff peaks.

Next whisk in the caster sugar bit by bit until a thick, stiff peaked and glossy meringue has formed. Split this equally between the three bowls.

Add the food colouring to each bowl, one with purple, one with orange and one with green.

Fold the mixtures one by one until the meringue is fully incorporated and a thick batter has formed, this should flow off of the spatula.

Transfer each macaron batter to a piping bad fitted with a medium plain round nozzle and pipe circle of the mixture approx. 2cm wide onto the baking tray, keep these at least 1cm apart to allow for any spreading.

Once piped, gently tap the tray on a surface to burst any bubbles in the macarons.

Place in the warmed oven for 45-60 minutes, until the macarons are dry to the touch.

Meanwhile prepare the chocolate ganache filling. Met together the milk and milk chocolate in the microwave over 15 second bursts until completely melted and smooth. place in the refrigerator to cool completely.

once cooled using an electric whisk, whisk the mixture until it is light and fluffy and resembles a spreadable consistency.

whisk in the cocoa powder. Then whisk in the softened butter bit by bit until all the butter is incorporated and a smooth creamy consistency is reached. transfer to piping bag and place in the refrigerator to chill.

Once the macaron circles have dried turn up the heat to 130°C and bake for 12-15 minutes until the macarons have risen with a foot.

Remove from the oven and allow to cool completely.

Prepare the decoration.

stir together the icing sugar black food colouring and few drops of cold water until a thick black icing has formed. transfer this ti piping bag fitted with a small round nozzle. this will be use to pipe the dots for eyes and the funny faces.

Lightly dust the surface with some icing sugar and roll out the white icing to approx. 2mm thick and using a nozzle cut large and small circles, these will from the eyes of monsters. then using a small knife cut triangles of varying sizes, these will be the teeth! set aside to dry and harden slightly.

Once the macarons shells have cooled remove gently from the baking tray and pair them up with another macaron of a matching colour.

On one of the shells in each pair stick the eyes and teeth on using the black icing, then use the black icing to pipe dots for the inside of the eyes and funny faces.

Once decorated the macarons can be filled.

Pipe about 1 heaped teaspoon worth of chocolate ganache onto the other un-decorated shell. sandwich this together with the decorated shells and press gently to spread the mixture.

Done! these lovely macarons treats can be eaten straight away or kept in an airtight container for up to 3 days.

Happy Halloween!

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