This may creep you out a little, but, you should know- I’ve been spying on you.
Yeah, you might think that you can be all quiet and stalky, sneaking around all ninja-like, getting all up in my bloggy without me knowing what you’re reading, but the truth is, Private Eyes Are Watching You.
I see you looking at my macaron posts.
And it’s ok. I mean, I can’t blame you. French Macarons are super trendy, and for good reason.
They are sort of like a cookie and a candy fell in love and had a baby. And they’re beautiful to look at. So, really, it’s kinda like if Katie cookie and Tom candy had a baby, or Angelina cookie and Brad candy, or Jennifer cookie and Ben candy. And who doesn’t love looking at that stuff? Don’t lie. I can see you, remember?
I aim to please. I’m a pleaser! If it’s macarons you want, then macarons you shall get.
This variety is made with orange in the shells, and chocolate in the filling. Um, yeah. Awesome, I know. Plus, the colors are super-halloweeny! Bang.
We begin with the filling. It’s nothing more than good quality semisweet chocolate and heavy cream, which together create “ganache,” a whole that is greater than the sum of it’s parts. Chop eight ounces of chocolate while heating half a cup of cream on the stove.
When the cream comes to a simmer, pour it over the chopped chocolate all at once.
Let it sit for five minutes or so, and then stir it all together.
You see what I mean? Just look at that glossy, smooth, gorgeousness. It’s pure, melt-in-your-mouth chocolate bliss…
Now that is going to need some time to cool, so, while that’s happening, go take a peek at my Food Trend: French Macarons post for the perfect macarons ratio and step-by-step instructions. Be sure to add the zest of one orange to the almond flour and confectioners sugar.
And also add a drop each of Americolor Tulip Red and Wilton Yellow, for the Halloween vibe.
The baking process dulls them quite a bit, so don’t be stingy with the color…
By the time your shells are baked and cooled, your ganache should be set up and the consistency of peanut butter…
Sandwich a generous teaspoon of velvety ganache between two of your citrusy-sweet, tender-crisp, marshmallowy macaron shells…
…and you have a super-sophisticated Halloween treat…
Go ahead and stare, that’s why I put them here!
You could even take a food writer to them to make them more fun for the kiddies…
…or if it’s kid fun you’re after, take some inspiration from these cookies I made for my son’s kindergarten class…
I mixed some dried strawberries into the cookie dough, hence the lumps and bumps.
That ghost might be too cute to eat, and I think I’ve known a ticked-off cat like that before…
What kind of halloween treats will you be making this year? I have a few other ideas yet to try on my Holiday Pin Board. Come on out of the shadows and share with a comment!
Happy Halloween to all you cookie stalkers!
PS- If you are into French Macarons, here are links to some of our other macarons posts:
Basic Macarons
Chai-Spiced Macarons
Red Velvet Macarons with Cream Cheese Filling
Green Tea and Orange Macarons
Sesame Macarons with Pomegranate-Lime Buttercream
