Halloween Pinata Macarons Step by Step

  Рет қаралды 234

charrajf

charrajf

8 ай бұрын

To ensure these macarons keep their brainy, noodling shape, we go heavier on dry ingredients, and also mixed simply to blend ... NOT to macaronage (you'll STILL have little feets!).
Next, fill with a ring of delicious Italian meringue buttercream, and then add some tasty sprinkles ... a downright lovely, crunchy texture to complement this chewy bite!
Check out more funky cookie ideas in my playlist:
• Cookie Techniques

Пікірлер: 8
@inspiredtotaste
@inspiredtotaste 8 ай бұрын
I love these! I’ve been so reluctant to make macarons since moving to a humid environment, but I might have to brave it for these.
@charrajf
@charrajf 8 ай бұрын
Thank you Liz! It's interesting how there was a spell there when Halloween content was almost on a par with Christmas...I could be reaching, but it seems like after the pandemic, interest in the gore and fright diminished somewhat (sad news for a Halloween baby :D and all the Spirit Halloween stores)...but totally understandable if true. I was pretty shocked to see anything even remotely resembling feets on these, given the lack of 'ronage and extra dry ingredients!
@minavb8185
@minavb8185 8 ай бұрын
Incredible how it can look gross and delicious at the same time😂 👏👏 Already have everything ready to prep the isomalt eyes you posted not long ago! Will attempt them next week woohoooo
@charrajf
@charrajf 8 ай бұрын
Oh I’m so excited! Thank you for that compliment! I hope to see your eyeballs! ❤️❤️❤️
@ritazambrano1647
@ritazambrano1647 8 ай бұрын
Bellos muchas gracias 😘❤
@charrajf
@charrajf 8 ай бұрын
Thank you for watching!
@goharikazarian543
@goharikazarian543 8 ай бұрын
I am going to try making these for my daughter who love’s Halloween! Do you have a specific recipe or ratio you recommend to make the batter on the drier side?
@charrajf
@charrajf 8 ай бұрын
I made quite a small batch because they were for content only…I used 60g whites and granulated for the meringue, and I used about 100g powdered and almond flour for the dry…I might recommend starting with 90g each for the dry, and adding a little more, since climate and environment can play such a huge role in moisture incorporation ❤️❤️❤️ It was definitely a fine line between the brain curves settling too much, or being too hard to pipe comfortably for very long 🫣
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