Macaron with Candy Corn Ganache
Combined with white chocolate and turned into a ganache, Macaron with Candy Corn Ganache elevates the Halloween candy into something decadent.
This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
It’s day two of #HalloweenTreatsWeek! Did y’all see what delicious concoctions the other bloggers shared yesterday? You really should check them out. So many fun recipes for your Halloween parties this year and for many years to come.
Of course, you knew I had to share a macaron recipe. Since I couldn’t find freezer dried candy corn or candy corn extract I decided to make a deliciously sweet ganache with candy corn for the filling. I looked! I found candy corn marshmallows and fall candy oil. What the heck is that?? Like all the Halloween candy ever made into an extract? Ew.
For those that know me, I have amassed quite a collection of macaron recipes on my blog. And those that taste them say they taste better than anything you can get in the stores. I pride myself on using the shell as not just a vessel for the flavored buttercream or ganache, but also to carry some flavor on its own.
I was heartbroken when I couldn’t figure out how to get candy down into the shells themselves. So much so that I’ve vowed to try to make some extract myself. I’ll let you know how it comes out. It’s starting with a recipe I’m going to share in a few days and might tease y’all with on Instagram later on today. So, keep an eye out.
I tried my hand at making a bi-color shell. I think I went a little too dark on the yellow and it came out more orange than I wanted. I’m still working out the coloring on macaron. Some colors totally fade once they’re cooked and some, like these, do not. Of course it would have been the yellow I was using.
When you’re making macaron you need quality ingredients. Ingredients that you can rely on time and time again to perform the same exact way every time. For, that means I use Dixie Crystal sugar. I use their powdered sugar in the macaronage and their granulated sugar in the meringue. I know exactly how it’s going to perform and taste in these finicky little cookies.
The best way to achieve consistent results with macaron is to have ingredients that you use consistently. If the store happens to be out of Dixie Crystals sugars, then I’ll just wait or go to another store to find them. I refuse to use the store brand. I’ve tried that. It’s not a pretty site and the shells just did not turn out the way they needed to.
And for these cookies, it’s all about the shells. It’s all about getting those pied or feet at the bottom of the cookie. That’s when you know you have achieved true macaron perfection. I will admit that some of the macaronage did not like me using two pastry bags and a split macaronage. I had about 6 or so that wrinkled on the top. Which, on a tray of about 18 can’t be a heat issue. The other 12 look perfect! It had to be a hiccup in the macaronage.
I tried something completely different with these macaron. I split the macaronage into two bowls and colored one yellow and one red. Now, this isn’t new to me. I did this with the berry sangria macaron I made for another holiday event so I could get blueberry and strawberry flavors in the shells. That was interesting and I would totally do that again. I just have to figure out a recipe that requires that. Maybe a pina colada one? Coconut in one shell and pineapple in another?
Anyway.
For these particular macaron, I put the batter into two separate piping bags. Then I put those two bags into one bag with the 1/2 inch piping tip. It was a bit of a challenge making sure that both of the inside bags were coming out about the same amount and at the same time. It took a minute for me to get it all settled, but once it did, I was SO excited! This opens a WHOLE new world of macaron for me.
Of course, I have to get my coloring down first. Once I nail that, then I should easily be able to whip up multi-colored shells easily and like a pro! Just one more step to maybe having a side hustle selling these? What do y’all think? Should I go for it??
That requires me to get a different job that doesn’t keep me out of the house 12+ hours a day making me thoroughly exhausted on the weekends. Sometimes it’s a struggle just to do blog things on the weekend. It doesn’t help that I’m so behind in so much sharing, working on my own blog issues, and just being creative!
#struggleisreal
I love the little sprinkles on these beauties! They’re super cute! I will be highlighting them later for another post. Along with the candy corn experiment. Heh. I keep wanting to write candy cane. No. NO it’s not time for Christmas yet, damnit!!
Even the hubs was eating the shells yesterday. He’s come a long way from not liking them at all to nibbling on them here and there. He did not eat the candy corn ganache. I will admit it’s like hurt your teeth sweet, but so are candy corn!! So sweet. And I loved nibbling on it while I was making it to make sure it had the right flavor and consistency. Who knew one bag of candy corn could provide so much entertainment!
Make sure you enter the giveaway at the bottom of my post. To get a head start, follow Dixie Crystals on Facebook, Twitter, Pinterest, and Instagram. They have some GORGEOUS looking recipes you can make for the holidays and any time of year. Who knows, maybe you’ll see these beauties out there?
Macaron with Candy Corn Ganache
Combined with white chocolate and turned into a ganache, Macaron with Candy Corn Ganache elevates the Halloween candy into something decadent. #HalloweenTreatsWeek
Ingredients
- 4 ounces almond meal
- 7 ounces powdered sugar
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 40 grams granulated sugar
- 1 cup white chocolate melting wafers
- 1 cup candy corn
- 2 tablespoons cream
Instructions
- Pulse the 7 ounces powdered sugar and 4 ounces almond flour together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
- Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
- For the ganache:
- Place the white chocolate, candy corn, and cream in a microwave safe bowl. Microwave on high in 30 second intervals, stirring in between, until completely melted. Allow to come to room temperature.
- Place the filling in a piping bag fitted with a plain tip and pipe the filling onto one shell, almost to the edge. Top with another shell and allow to rest before serving.
- Decorate with sprinkles.
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Ghostly Gooey Dip from Who Needs A Cape?
- Macaron with Candy Corn Buttercream from A Kitchen Hoor’s Adventures
- Monster Bark from Savory Experiments
Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!
Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, , Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.
You really nailed these! I’m always so intimidated.
They are so rewarding! You should try them. Once you get them right once, you’ll be hooked like I am.
What are the measurement conversions to us customary?
Jayden,
I don’t have the standard US measuring because the weight of the ingredients is so very important in successful results in macaron. If your house is more humid than mine, it could cause inconsistent results and I wouldn’t want you to be disappointed. I recommend an inexpensive kitchen scale to weigh the ingredients for the best results.
You make macarons look delightfully frightful! Super cute!
Thank you! They’re so fun to make.
These macarons are picture perfect! I love the sound of candy corn ganache. Yummy!
It tastes just like you think. So delicious! I didn’t add as much sugar to the shells knowing the ganache would be sweet.