Happy Halloween! Errrrr, in a few days!
I made you spooky, creepy black macarons. And then I ate them all up before it was Halloween and had to make more. Repeat times 3.
I used my basic French macaron recipe for the shells. I made the recipe years ago, and I keep coming back to it. I also made a chocolate macaron version, because life is not complete without a chocolate version. I even altered the recipe to make salted caramel macarons, and put it in my cookbook. It’s just a solid recipe.
I originally thought it would be hard to scale down such a finnicky French recipe, but as it turns out, the recipe is usually based on weight, which is much, much easier to scale down. See also: easy to scale up.
I don’t pray to the macaron gods before making these tiny, chewy little cookies, though I do take a bit of help. I use a mixture of egg whites and powdered meringue. You can find the powdered meringue at the craft or hobby store (don’t forget your coupon!). I love it because it basically makes the recipe fail-proof, and plus, it has a hint of vanilla that flavors the macarons so nicely. Plus, it just smells so good. Sometimes, I open the powdered meringue jar in my pantry and take a sniff. This is my life.
In the many iterations of these cookies that I made, I once played around with anise extract and made them licorice flavored. I completely loved it, though licorice makes most people run for the hills. I even shared homemade black licorice on this site before, and the Facebook response was um, not nice. Can we still be friends over red licorice?
So, make these vanilla-flavored, make them licorice-flavored, whatever you fancy.
Oh, one final note: I used whipped cream as the filling instead of the usual buttercream. I love the airy, lightness of macarons, and have always felt that buttercream weighs them down.
Happy Halloween, friends! Be safe! Definitely don’t dress your 6-month old daughter up like a cat and take a million photos, ok? Cuz that’d be copying me. *I used food coloring gel, not the liquid. It's much more intense than liquid food colors, and that's a good thing when it comes to macarons--you don't want to add too many extraneous things to the batter for fear it might break.
For the filling:
As always, check out my recipe index to use the leftover egg yolks from making this recipe.
*I used food coloring gel, not the liquid. It's much more intense than liquid food colors, and that's a good thing when it comes to macarons--you don't want to add too many extraneous things to the batter for fear it might break.