“I spy” halloween macarons

…I spy with my little eye….some amazing treats!
Almond and Cherry flavor combined to deliver the ultimate treat for Halloween: black Macarons.
Super easy to make, no artificial color, just organic Coconut charcoal, which has no taste but some amazing qualities.
Inside, the Macarons are filled with a black cocoa buttercream or a simple ganache and a delicious cherry oozing with its syrup.
These bitesize Nirvana is ready in less than an hour.

  • DifficultyMedium
  • CostMedium
  • Preparation time30 Minutes
  • Rest time2 Hours
  • Cooking time18 Minutes
  • Serving18
  • Cooking methodOven
  • CuisineFrench

Macarons batter

Makes about 3 dozens
  • 1.5 cupspowdered cane sugar
  • 1 cupalmond flour
  • 3egg whites (Medium/Large)
  • 1/2 cupgranulated sugar
  • 1 tablespooncoconut charcoal (Powder)
  • 1/4 teaspoonsalt
  • 1 teaspoonalmond extract
  • 1 packagesugar”eyes” (available in cake decorating section)
  • 1 jarcherries in syrup
  • 1/4 teaspooncream of tartar

Macarons Batter preparation

While the preparation of the batter is pretty simple, one step of the process called MACARONAGE is quintessential for the perfect outcome.
Do not rush this step and follow the instructions below.

  1. 1-Place the powder sugar, salt, cocoa, and almond meal in a food processor, pulse a few times to blend .

    2-Sift 3 times and set aside

    3-Place the egg whites and cream of tartar in the bowl of a stand up mixer. Whip on high until soft white peaks form.

    4-Lower the power to a medium and add sugar one tablespoon at a time, waiting 30 seconds in betweed additions.

    5-Turn back to high and whip until you get a glossy, firm meringue that gathers around the whip and wants to pull from the sided.

    NOTE: no need to “cure” the eggs overnight or use aged egg whites for this recipe.

    6-Add 1/3 of the almond flour mix and fold carefully without deflating.

    7-Add all the reamining mix and start the MACARONAGE. This is the most delicate part of the process. If you over mix the batter you won’t get the traditional “feet”.

    8-Fold with a silicone spatula, carfully, WHEN the batter from the spatula flows from it like lava and blends in back with the rest within 20 seconds, STOP. Do not rush this process, it is better to be careful than toss a batch of overmixed batter.

    9-Place the batter in a piping bag (tip Wilton 402)

  1. 10-Using the template pipe the macarons starting with the tip about 1/8” over the parchment paper, or silicone mat, stop shy of the edges in the circle pattern. Repeat with the remaining circles.

    11-Tap GENTLY the sheet by dropping it a few inches on a flat surface. This should level off the tip left piping. If you see air bubbles poke them with a toothpick.

    12-Rest the macarons at room temperature until they form a skin. You can touch them and won’t be sticky, but the surface will be dry. If it’s cold and humid, place them near a heater.

    13-Meanwhile: pre heat oven to 325° F.

    14-When the macarons are dry, could take up to 2 hours, bake them for 12 to 15 minutes . They will have developed “feet” and they should not be soft when jiggled.

    15-Let the macarons cool completely before removing from the silicon mat or they might break.

    16-Match the macarons to similar sized (in couples) and pipe the ganache on one half. Place the matching half over it and press lightly to have the ganache ooze to the edge.

  2. There! Wasn’t it easier than expected.

    Like all things in life, the more you practice, the better they will be.

    Bake on!

  3. first pipe the filling you chose

  4. then add the cherry

If you don’t have a favorite buttercream, you could make a ganache by heating
180 g heavy cream and adding
210 g of dark chocolate
stir until melted and cool until mousse like consistency before using.


They keep very well frozen. Just bring back at room temperature about 20 min before serving.

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