Candy Corn French Macarons
Ingredients:
- 125g almond flour
- 200g powdered sugar
- 100g egg whites aged, at room temperature
- 30g granulated sugar
- Orange food coloring
- Yellow food coloring
Instructions:
In a bowl, sift together powdered sugar and almond flour
Whisk the egg whites in a different bowl until frothy
Add the granulated sugar to the egg whites gradually while beating the mixture until stiff peaks form
The almond flour mixture should be gently folded into the egg whites until glossy and smooth
Split the batter into three equal parts
One part should be left plain, one should be colored orange, and the remaining part should be colored yellow
Pour the batter into three different piping bags
To create a candy corn pattern, pipe tiny circles in alternating colors onto a baking sheet covered with parchment paper
Give the macarons twenty to thirty minutes to form a skin at room temperature
Set the oven temperature to 300F 150C
Bake for 15 to 18 minutes, or until the macarons come off the parchment paper easily
Before removing them from the parchment paper, allow them to cool completely
Place a filling such as ganache or buttercream between the macarons
Savor your French macarons with candy corn

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