Halloween Macarons

After weeks of costume planning, candy ‘testing’ and all spooky decorating, Halloween is finally here!

This year, C and I are celebrating Halloween a little differently. I’m calling it ‘classy Halloween’. In addition to my usual office costume, which this year was a repeat of last year’s giraffe onesie, we went to a 60s themed event at the National Museum for Women in the Arts to celebrate the opening of a new 60s exhibit.

To go along with our classy activities, I thought I should make one more Halloween treat before moving on to Thanksgiving next month. Enter the Orange Macaron!

Made with orange peel zest, these little delicacies are so flavorful! In making them, I discovered a flaw in my oven leading to uneven cooking. If you notice that your little macarons are only developing feet on one side, turn the pan in the oven two to three times while cooking.

Happy Halloween! What are you dressing up as this year?

Macaron Ingredients - Recipe adapted from the Base Macaron Recipe in Les Petits Macarons

  • 1¼ Cups (165g) almond flour
  • ¾ Cup (165g) confectioners’ sugar
  • Pinch sea salt
  • ¾ Cup (150g) granulated sugar
  • ½ Cup (115g) aged egg whites (from about 4 eggs)
  • ½ Teaspoon (3g) cream of tartar
  • 1 Tablespoon grated orange zest
  • 5 Drops of orange food coloring

Chocolate Ganache Ingredients

  • 1 Cup heavy cream
  • 2 Tablespoons light corn syrup
  • 10 Ounces semisweet chocolate
  • 1 Tablespoon unsalted butter, softened


  • Combine almond flour, confectioners’ sugar and salt into a food processor and pulse a few times to combine
  • Using a fine-mesh strainer, sift the mixture onto a piece of parchment paper and set aside
  • In a large bowl (or the bowl of an electric mixer), hand whisk together to just combine the granulated sugar, egg whites and cream of tartar
  • Using an electric mixer on medium speed, mix egg whites mixture until stiff peaks form, about 11 minutes
  • Using a spatula, gently mix in the dry ingredients previously set aside on the parchment paper using a macaronner technique
  • When the mixture is 90% combined, add in the orange zest and orange food coloring
  • Spoon the mixture into a pastry bag with a ½ inch round tip or a ½ inch hole
  • Pipe meringue dough into quarter-sized macarons on a baking sheet covered with silicone mat
  • When done piping, slam (yes slam) baking sheet onto counter from about a 6 inch height - this step is important as it will remove air bubbles trapped in macarons that would otherwise rise during baking and crack the shell
  • Leave baking sheet uncovered for 30-40 minutes to allow the macaron shells to settle and the shell to become a little hard
  • When ready to bake, preheat oven to 200 degrees
  • Bake macaron shells for 15 minutes and then increase the oven temperature to 350 and bake for another 9 minutes
  • Remove from oven and place entire silicon mat on cooling rack for an hour
  • Repeat piping and baking with the rest of the shell batter
  • While the shells are cooling, bring cream and corn syrup to a boil in a small saucepan and remove from heat
  • Add chocolate to food processor and pour hot cream and corn syrup on top
  • Pulse until chocolate has completely melted
  • Add in butter and pulse again until mixture is smooth and shiny
  • Let sit for 15 minutes before piping between shells


Store macarons in airtight container in fridge for up to a week