Description
These Halloween Donut Macarons are festive and fun treats featuring delicate almond macaron shells filled with creamy pumpkin butter, topped with colorful glazes and spooky sprinkles. Perfect for celebrating Halloween with a sweet twist on classic macarons.
Ingredients
Scale
Macaron Shells
- 1 cup almond meal
- 1.5 cups confectioners sugar
- ¼ cup granulated white sugar
- 3 egg whites at room temperature
- ¼ teaspoon cream of tartar
Filling
- ½ cup pumpkin butter
Glaze
- ¾ cup confectioners sugar
- 1 tablespoon water
- black food color
- orange food color
- purple food color
- spooky sprinkles for decorating
Instructions
- Prepare the macaron batter: In a bowl, sift together almond meal and confectioners sugar three times to ensure a smooth macaron top. Separate the egg whites and let them come to room temperature for one hour before starting.
- Whip the egg whites: Beat the egg whites at high speed until foamy, add cream of tartar, then continue beating until stiff, shiny peaks form, gradually adding granulated sugar.
- Fold in dry ingredients: Gently fold the almond meal and confectioners sugar mixture into the whipped egg whites in 2-3 additions until the batter is smooth and falls in a thick blob from the spatula without being runny.
- Pipe the macarons: Transfer the batter to a pastry bag fitted with a ½ inch round tip. Pipe small blobs about an inch wide onto a lined baking sheet or mat.
- Rest the macarons: Let the piped macarons sit at room temperature for 30-45 minutes to form a skin before baking.
- Bake the shells: Preheat your oven to 300 degrees Fahrenheit. Bake the macarons for 20 minutes until set.
- Make the glaze: While macarons bake, mix confectioners sugar and water to make a glaze. Divide into four parts and color three parts with black, orange, and purple food coloring.
- Cool the macarons: Remove macarons from oven and allow to cool completely before handling.
- Assemble the donuts: Pipe a small dollop of pumpkin butter onto the flat side of one macaron shell. Take another shell shaped like a donut ring, brush the top with colored glaze, and decorate with spooky sprinkles.
- Finish decorating: Place the glazed “donut” top on the filled base to assemble the donut macaron. Decorate all macarons as desired.
Notes
- Make sure egg whites are at room temperature for best volume and texture.
- Sifting dry ingredients multiple times helps create smooth macaron tops.
- Allowing the piped shells to rest before baking prevents cracking and helps form the classic macaron “feet.”
- Be careful not to overmix or undermix the macaron batter to maintain proper consistency.
- Use a silicone baking mat or parchment paper for easy removal of macarons after baking.
- Let the macarons cool completely before filling and glazing to avoid melting the filling or glaze.
- You can substitute pumpkin butter with another spiced fruit butter or jam for different flavors.
Nutrition
- Serving Size: 1 donut macaron
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
