Ghost-shaped French macarons are a fun, cute Halloween baking project. And while macarons can be intimidating for home bakers, this six-ingredient recipe is approachable even for beginners. Pipe your batter into ghosts or classic circles with the free printable templates. Little ones enjoy painting faces on baked shells. Which can end up being the scariest part!
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The Story
When refined, sugar-laden candy just won't do, Halloween macarons are a melt-in-your-mouth spooktacular treat. While more intricate macaron shapes require a bit of baking hocus pocus, ghosts are fairly easy (if you've held a wand piping bag before).
The recipe for the ghost macaron shells only requires four ingredients. And the dark chocolate ganache can be easily spiced up or spiked to your liking. With black food coloring and a paintbrush you and your crew can create spooky, silly faces on your ghosts.
How to Make Macarons
If this is your first attempt at baking French macarons at home, you may find it helpful to start with How to Make Macarons, Seriously. Or Why Every Macaron Recipe is Really the Same. Then click back this way for the specific recipe and tips for crafting Halloween macarons.
The Ingredients
Since ghosts are thought of as white, you don't need to add any food coloring to this recipe which can be a little tricky (no pun intended, for once). For jack-o-lantern macarons reach for a gel orange color of any shade.
Whatever type of chocolate you have on hand will melt into a delicious ganache. But I recommend dark chocolate chips or a bar without too many emulsifiers or mystery ingredients. For different fillings, browse more macaron recipes here.
- powdered sugar
- fine-ground almond flour
- fresh egg whites
- granulated sugar
- cream of tartar
- dark chocolate, chips, or chopped
- heavy cream
- black food coloring, for decorating
On cream of tartar. Cream of tartar isn't crucial for successful macarons, but it doesn't hurt. Tartaric acid helps stabilize the meringue by strengthening the protein bonds created in the egg whites during whipping. A teaspoon of lemon juice works just the same.
The Equipment
French macarons don't require expensive equipment (seasoned French chefs whip the meringue with a whisk!). But a few key pieces give you an edge. In a pinch, a gallon-size food storage bag can be substituted for a piping bag. But you'll definitely want to pick up a round metal pastry tip at your craft store. I like a tip that is about half an inch wide. With a larger tip, oozing batter can turn into a nightmare.
- flour sifter or fine-mesh sieve
- digital kitchen scale or measuring cups/spoons
- electric hand or stand mixer with a whisk attachment
- parchment paper or silicone baking mat (no wax paper)
- small, round pastry tip, ¼ - ½" wide opening
- disposable or reusable pastry bag, or large plastic storage baggie
- toothpicks, helpful for tidying up the ghosts
Piping Templates
A printable piping template tucked under the parchment paper is the secret to macaron shells that match up perfectly. Use the ghost template below or for an easier time pipe classic circles.
The Methods
Don't let overly-complicated macaron recipes scare you away from baking these delicate almond meringues. The process requires two approachable techniques:
- French meringue: beating egg whites with sugar.
- Macaronage: the mysterious French term that just means "mixing macaron batter".
Even if your shells lack the coveted frilly feet or crack in the oven, Halloween is the perfect moment for less-than-perfect results. Paint your ghost faces on anyway, and serve your frightful macarons with pride.
The Steps
I like to think of making macaron shells in four phases: preparation, whipping the meringue, mixing and piping, and lastly resting and baking.
1. Prep & Measure
- Preheat your oven. Aim for a temperature between 280° F and 300° F. A slightly lower heat than you might typically use for French macarons helps prevent the uncolored macarons from browning (and losing their whitish color).
- Prepare your pans and piping bag. Line two baking pans with parchment paper or silicone baking mats. If you are making shaped macarons, place your template underneath the parchment. I place a magnet or heavy glass on top of my pan to keep the paper from moving when I pipe the batter. Snip the corner of your pastry bag or large plastic food bag and place a round pastry tip inside of it. Push a small bit of the bag inside the large end of the tip to keep the batter from leaking out when you fill it. Stand the bag up in a cup, pulling the top down around the rim (makes batter transfer a breeze).
- Measure and sift. Weigh or measure out all of your ingredients. Then sift together the almond flour with powdered sugar and set it aside.
2. Whip the Meringue
- Whip the meringue. Pour the egg whites into a mixing bowl or bowl of your stand mixer (use the whisk attachment). Whip on medium-high speed until the whites are frothy.
- Rain in the sugar. Slowly rain in the granulated sugar while beating. Turn the speed to high and beat until the meringue is glossy, opaque, and resembles shaving cream.
- Aim for firm peaks. When the meringue makes little peaks off the beater that look like a bird's beak - nearly sticking straight up - it's ready. I tell my Macarons 101 students to aim for a meringue that looks like shaving cream. If you want to add gel food coloring (for different Halloween macarons), add it now and beat it again briefly to distribute it.
3. Mix & Pipe
- Macaronage. Add all the sifted dry ingredients to the whipped meringue. Fold the mixture a bit vigorously at first to create a somewhat homogenous mixture. Then fold gently by scraping in a circular motion around the inner sides of the bowl and then up over the top of the batter. Cut your spatula through the center of the batter about every other stroke. Be mindful to scrape against the bottom of the bowl to bring in all of the almond flour and sugar.
- Look for ribbons. Your macaronage is complete when the batter ribbons off the spatula, and settles back into itself in about 10 seconds. Be careful not to over-mix or you end up with too thin of a batter. Transfer the batter to your prepared piping bag. Then press out any air bubbles, and twist the bag closed at the top right where the batter stops.
- Pipe the ghosts (or circles). Hold the piping bag vertically, and a quarter-inch off the baking pan. Begin at the top of the ghost and move the tip down as you squeeze. I like to pipe with tiny left-and-right motions and make them gradually larger as I go. I typically ignore the detail at the bottom of the ghosts and finish each one with a straight line of batter corner-to-corner. Stop squeezing and swish and flick the tip away at the second corner to prevent dribbles of batter.
- Lightly tap. Please don't bang the pans on the counter, as this will create pot marks in your macarons. But if your batter doesn't settle after a few moments, gently tap the underneath of the pans to help it flatten out.
4. Rest & Bake
- Rest the macarons. Depending on your oven and skill level, resting isn't a do-or-die step in baking macarons. But it's great insurance for getting those frilly feet and nicely set shells in the oven. Rest piped batter on the counter for 10 to 20 minutes, until the batter turns dull and looks dry (you should be able to gently touch one without ruining your piping work).
- Bake. Bake the macarons for 14 to 16 minutes, rotating the pan once the signature le pied, or “feet” form. Gently nudge the tops of a couple of macaron shells with your finger. If the tops don't wiggle, the ghosts are done. I often slide the parchment paper off the baking pan as soon as I remove the macarons from the oven. This prevents any continued baking from the heat of the pan.
- Fill and mature. Remove the ghosts from the parchment or the baking mat by gently pushing up from underneath and peeling the macarons away. Pair up like-sized shells, and pipe your filling onto half of them. Top with the remaining shells. Use a tiny, pointed (clean!) paintbrush to create ghost faces with black food coloring. I recommend a food coloring gel. For the best flavor, allow macarons to mature for a day before serving (I know, highly unlikely, but try it with a few and you'll definitely notice a difference!)
Easy Dark Chocolate Ganache
Chocolate ganache of any kind takes five minutes and is blissfully rich and smooth. Simply bring the cream just to a boil, pour it over the chocolate, and let it sit (the heat of the cream will melt the chocolate). Whisk it to smooth out the ganache, then let it cool to room temperature before piping on the macarons.
Chef's Tips
- Mise en place. This is a chef's way of describing the act of getting all ingredients and equipment in place before starting. And it applies to your brain, too! Read through the recipe once or twice before you begin. You'll find more success in baking any type of macaron if you're not flying by the seat of your pants. Don't hesitate to ask questions in the comments below!
- Bake low and slow. I prefer macaron shells without loads of food coloring (here's why). But that makes the natural browning of the sugars in the oven more visible. So I bake uncolored macarons at around 280° F. It takes a bit of trial and error with your own oven, and an inexpensive thermometer can help you find that sweet spot. A gentler heat can also prevent the shells from cracking. Or the feet from becoming overly large.
- Keep the shape simple. Especially if this is your first macaron rodeo, I recommend sticking with classic round macarons. You can still decorate the shells as gruesome and spooky as you like. And you save yourself the trouble of the learning curve for piping shapes.
More Decorating Ideas
While you can certainly find yourself down a dark rabbit hole of intricate, Halloween-themed macarons, here are a few easy decorating ideas.
- Jack-o'-lanterns. Pipe classic round shells or use a pumpkin template. Then paint on scary faces with black food coloring once the shells are cool.
- Blood splatter. A little dark red food coloring goes a long way. Thin out red or burgundy gel food coloring with a few drops of vodka or alcohol-based baking extract. Dip the paintbrush in the color, and hold it over the piped batter. Then flick the top of the brush to create a splatter or speckled look.
- Halloween sprinkles. The easiest way of all to create festive, frightful French macarons! While many Halloween decorating sprinkles are shaped like ghosts and pumpkins, I recommend smaller orange, black, and chocolate ones. Non-pareil sprinkles (not a paid link) work great for a macaron's smaller footprint.
📖 Recipe
Halloween Macarons
- Prep Time: 25 minutes
- Cook Time: 14-18 minutes
- Total Time: About 1 hour
- Yield: 14 to 16 Macarons 1x
- Category: Macarons
- Method: Meringue
- Cuisine: French
- Diet: Vegetarian
Description
Cute, simple, six-ingredient Halloween macarons! Little ones love creating spooky faces on baked shells. This small-batch recipe is approachable and great for first-time macaron bakers.
If piping the ghost shapes seems intimidating, simply use a circle template instead. A five-minute chocolate ganache is a dark and mysterious filling fit for Halloween. If only grown-ups plan to partake, you can add a tablespoon or two of your favorite liqueur to the ganache.
Find all the Edible Times printable macaron templates here.
Ingredients
Macaron Shells
- 120 grams or ¾ cup + 2 tablespoons of powdered sugar
- 80 grams or ¾ cup + 1 tablespoon of almond flour
- 2 fresh egg whites (about 60-70 grams)
- 50 grams or ¼ cup of granulated sugar
- Tiny pinch of cream of tartar (about ⅛ teaspoon)
Dark Chocolate Ganache
- 2 ounces or ¼ cup of dark chocolate, chips, or chopped chocolate bar
- 2 ounces or ¼ cup of heavy cream
- 1 teaspoon of vanilla or almond extract, optional
- 1 tablespoon of liqueur such as Kahlua, Godiva, Kirsch, or Cointreau, optional
Instructions
- Preheat your oven. Aim for a temperature between 285° F and 300° F. A slightly lower heat than you might typically use for French macarons helps prevent the white ghost shells from browning.
- Prep your tools. Line two baking pans with parchment paper or silicone baking mats and place your template underneath the parchment. I place a magnet or heavy glass on top of my pan to keep the paper from moving when I pipe the batter. Snip the corner of your pastry bag or large plastic food bag and place a round pastry tip inside of it. Push a small bit of the bag inside the large end of the tip to keep the batter from leaking out when you fill it.
- Sift. Sift together the almond flour with powdered sugar with a sifter or mesh sieve, pushing the powdered sugar through the sieve with your hands to break up the clumps. Discard any large pieces of almond flour (don't force them through).
- Meringue. Pour the egg whites into a mixing bowl or bowl of your stand mixer (use the whisk attachment). Whip on medium-high speed until the whites are frothy, then slowly rain in the granulated sugar while beating. Turn the speed to high (I use 8 on my stand mixer) and beat until the meringue is glossy, opaque, and resembles shaving cream. When the meringue makes little peaks off the beater that look like a bird's beak - nearly sticking straight up - it's ready.
- Macaronage (mix the batter). Add all the sifted dry ingredients to the whipped meringue. Fold the mixture a bit vigorously at first to create a somewhat homogenous mixture. Then fold gently by scraping in a circular motion around the inner sides of the bowl and then up over the top of the batter. Cut your spatula through the center of the batter about every other stroke.
- Aim for ribbons. Your macaronage is complete when the batter ribbons off the spatula, and settles back into itself in about 10 seconds. Be careful not to over-mix or you'll end up with too thin of a batter. Transfer the batter to your prepared piping bag. Then press out any air bubbles, and twist the bag closed at the top.
- Pipe the shells. Hold the piping bag vertically, and a quarter-inch off the baking pan. Begin at the top of each ghost outline and move the tip downward as you squeeze. I like to pipe with tiny left-and-right motions and make them gradually larger as I go. I typically ignore the detail at the bottom of the ghosts and finish each one with a straight line of batter corner-to-corner. Stop squeezing and swish and flick the tip away at the second corner to prevent dribbles of batter.
- Settle the batter. If your batter doesn't settle after a few moments, tap the underneath of the pans to help it flatten out.
- Rest the macarons. Depending on your oven and skill level, resting isn't a do-or-die step in baking macarons. But it's great insurance for getting those frilly feet and nicely set shells in the oven. Rest piped batter on the counter for 10 to 20 minutes, until it turns dull and looks dry (you should be able to gently touch one without ruining your piping work).
- Make the ganache. While the batter rests, bring the heavy cream just to a boil, and pour it over the chocolate in a heat-proof bowl. Let it sit for five minutes, then whisk to smooth it out. If you are adding liqueur or any extract, whisk it in now. Let the ganache cool to room temperature (chill it for faster cooling), then transfer it to a small piping bag (you don't need a tip). Snip a small opening when you're ready to pipe the filling.
- Bake. Bake the macarons for 14 to 18 minutes, rotating the pan once the signature le pied, or “feet” form. Gently nudge the tops of a couple of macaron shells with your finger. If the tops don't wiggle, the ghosts are done.
- Fill. Remove the ghosts from the parchment once they're cool enough to handle by gently pushing up from underneath and peeling the macarons away. Pair up like-sized shells, and pipe your filling onto half of them. Top with the remaining shells.
- Decorate. Use a tiny, pointed (clean!) paintbrush to create ghost faces with black food coloring. I recommend a food coloring gel. And barely dipping the paintbrush in it to avoid splatters. For the best flavor, allow macarons to mature for a day before serving (I know, highly unlikely, but try it with a few and you'll definitely notice a difference!)
Notes
Chef's Tips
Mise en place. This is a chef's way of describing the act of getting all ingredients and equipment in place before starting. And it applies to your brain, too! Read through the recipe once or twice before you begin. You'll find more success in baking any type of macaron if you're not flying by the seat of your pants. Don't hesitate to ask questions in the comments below!
Bake low and slow. I bake uncolored macarons at around 280° F to cut back on browning. It takes a bit of trial and error with your own oven, and an inexpensive thermometer can help you find that sweet spot. A gentler heat can also prevent the shells from cracking. Or the feet from becoming overly large.
More Decorating Ideas
Jack-o'-lanterns. Pipe classic round shells or use a pumpkin template. Then paint on scary faces with black food coloring once the shells are cool.
Blood splatter. A little dark red food coloring goes a long way. Thin out red or burgundy gel food coloring with a few drops of vodka or alcohol-based baking extract. Dip the paintbrush in the color, and hold it over the piped batter. Then flick toward the top of the brush to create a splatter or speckled look.
Halloween sprinkles. The easiest way of all to create festive, frightful French macarons! While many Halloween decorating sprinkles are shaped like ghosts and pumpkins, I recommend smaller orange, black, and chocolate ones. Non-pareil sprinkles work great for a macaron's smaller footprint.
Keywords: Halloween macarons recipe, Halloween macarons, ghost macarons
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