Halloween Macarons with Caramel Mascarpone

Orange macaron shells sandwich a black caramel-mascarpone filling for a Halloween dessert. Weighing the almond flour and powdered sugar helps keep the amounts consistent. Allow time for the shells to rest before baking and cool before filling.

Ingredients

Macaron shells

• 65 grams finely ground almond flour

• 65 grams powdered sugar

• 1 tablespoon food-grade powdered orange coloring

• 2 medium egg whites, at room temperature

• Pinch of cream of tartar

• 1/4 cup superfine sugar

Filling

• 6 ounces mascarpone, at room temperature

• 2 tablespoons caramel sauce

• 1 tablespoon powdered sugar

• 1 teaspoon food-grade powdered black coloring

Directions

1. Line two baking sheets with parchment or silicone baking mats. Use a clean, grease-free bowl and whisk for the egg whites.

2. Sift the almond flour and 65 grams powdered sugar together twice. Mix in the orange coloring.

3. Beat the egg whites until foamy, then add the cream of tartar.

4. Continue beating while gradually adding the superfine sugar in two additions. Beat until the mixture holds stiff peaks.

5. Gently fold in approximately one-third of the almond mixture, followed by the remainder. Mix evenly without excessive stirring.

6. Transfer to a piping bag and pipe 32 small circles, leaving approximately 2 inches between them. Tap the baking sheets gently to release air bubbles.

7. Rest for at least 30 minutes, until the surfaces lose their shine and can be touched lightly without sticking.

8. Heat the oven to 325°F. Bake one sheet at a time for 12–15 minutes, until the shells have risen and their bases are firm. Let the oven return to temperature between batches.

9. Beat the mascarpone, caramel sauce, tablespoon of powdered sugar, and black coloring until combined. Refrigerate until needed.

10. Cool the shells completely. Pipe filling onto half of them and top with the remaining shells.

11. Keep the filled macarons refrigerated until serving.

Recipe source: Allrecipes.