almond extract (to create your paint with food coloring to paint your macarons)
Halloween macarons can be filled with a variety of macaron fillings including candy corn ganache, black liquorice, cookies and cream, or pumpkin spice.
You can use your favorite macaron recipe and bake for the exact time in your recipe to make these shaped macarons.
Ghost macarons are made using plain macaron batter. They don’t have any food coloring in them, so they have a white color to them.
Pipe ghost macarons by starting at the head. Pipe a circle, and then bring the batter down into a point, and go back up into the head again to complete the ghost. If you need to fill it in a little, add a bit more batter to the center or any part that looks a little light with batter.
Using a toothpick, guide the tail of the ghost into a point. Push the batter down on each side of the tail so the point looks even on both sides.
You can make the eyes in a variety of shapes to make them happy, angry, or sad – teardrops, triangles, or oval shapes.
The nose you can make by angling 2 oval shapes in the middle of the face below the eyes.
The mouth you can draw by putting a wavy line or a “C” shape. Add stitches after by putting a few short lines perpendicular to the mouth line.
Jack-O-Lantern macarons look like pumpkins that have been carved.
You can make jack-o-lantern macarons by piping orange macaron batter into circles.
Jack-O-Lantern macarons are piped into 1.5″ or 2″ circles.
Let the macarons dry for 30 minutes.
After the macarons been baked and filled, you can add the facial features.
You can add eyes, eye brows, a nose, teeth and a mouth using an edible marker.
Witch macarons can be made with black, purple, or dark blue macaron batter.
Pipe the macaron batter in a triangle. Then add a “C” around the edge of the wide part of the triangle.
Let the macarons dry for 30 minutes.
After the macarons been baked and filled, you can add the embellishments of the hat.
Depending on the color you chose to make your witches hat, you might want to use an edible marker, gold dust mixed with almond extract, or melted chocolate to make the ribbon around the bottom edge of the hat.
You can see here I used an edible marker to make the ribbon.
Next, I mixed together a pinch of gold dust, and 1/4 tsp of almond extract to make “paint”.
Blood spattered macarons are made using plain macaron batter. They don’t have any food coloring in them, so they have a white color to them.
The white macaron shells are piped into 1.5″ or 2″ circles.
Before the macarons are set to dry, you can add the blood decoration onto the macarons.
Make a mix of red food coloring (powder or gel) and almond extract.
Using a flat food safe paint brush and dip it into the red paint you just made. Using your finger, push back on the bristles, and then let them go. This will give you the blood spatter onto the macarons.
In a stand mixer fitted with the paddle attachment, add 1 cup room temperature butter and chopped up 1 1/2 tbsp dried hibiscus. On low speed, beat for a 30 seconds for the hibiscus to infuse into the butter.
Add 3/4 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp salt and beat for a couple of minutes.
Add 2 cups of flour and beat on low speed until it's almost mixed through. Turn off the mixer and scrape down the sides of the dough as needed to completely incorporate all of the flour. Beat until the flour is mixed in.
Form the dough into a ball and wrap it in plastic wrap. Place the dough in the fridge for 30 minutes.
Roll out the dough until it's 1/4" thickness.
Using cookie cutters, cut out shapes of dough and place them on a baking sheet. Form the dough back into a ball and roll out again to make more cookies until the dough is almost gone. (3 times of rolling out the dough is enough) Throw away any excess dough.
Using a fork, gently poke each of the cookies 2 times with a fork in the middle of the cookie. Poking holes in the cookies allows them to evenly bake, and for steam to release from the cookie as it bakes.
Bake cookies for 15-16 minutes at 300 degrees F. Shortbread cookies are a pale color, and the bottom will just barely be turning brown when they are finished cooking. Cool on a cooling rack.
In a large bowl (you'll want it to have a flat bottom, it'll be much bigger than the glaze needs – this is for easy dipping for your cookies!), combine 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 2 tbsp water and whisk until it's fully combined. You don't want any lumps of powdered sugar – make sure to whisk vigorously to remove the lumps.
Chop up 1/4 cup of hibiscus flowers and leave them on your cutting board.
Place a layer of parchment paper on the countertop – this will be where you'll put your cookies on to dry.
When your cookies have fully cooled to room temperature, dip them in the glaze, and let the excess glaze fall back into the bowl. Turn the cookie right side up, and place on parchment paper. Dip about 3-4 cookies at a time.
Before the glaze dries, sprinkle a few of the hibiscus flowers onto the cookies and let them dry for 1 hour.
Repeat dipping the cookies in glaze and sprinkling the hibiscus flowers until all of the cookies are glazed.
Store cookies at room temperature or in the fridge for up to 4 days.
Cream cheese, mayo, minced garlic, artichokes, crab meat, freshly grated Parmesan cheese, sliced green onions, chopped red peppers, and a little cayenne pepper are mixed together and then placed in a heat proof dish.
Crab artichoke dip is baked in the oven until the cheese begins to brown on the top.
You can serve your crab artichoke appetizer with crostini’s, tortilla chips, crackers, baguette slices, carrot sticks, or bell pepper sticks.
Dried hibiscus flowers are chopped up and added to shortbread dough to infuse its flavor into the cookies. Vanilla bean paste or vanilla extract is added to the cookie dough for an aromatic vanilla flavoring to the cookies.
Vanilla hibiscus shortbread cookies are iced with a vanilla glaze. Chopped up hibiscus flowers are sprinkled on top for a beautiful look to the intricate cookies.
The filling is made by pouring hot water over hibiscus flowers and letting it steep for about 10 minutes.
Strawberries are cooked in a saucepan, and then blended together with coconut cream and sugar.
The strawberry mixture is cooked again until it simmers.
Cornstarch is mixed with the cooled hibiscus tea, and then is mixed into simmering strawberries. The mixture is whisked to prevent any lumps from forming, and when it starts to thicken, it’s removed from the heat souce.
Strawberry hibiscus filing is cooled, and then poured into freshly baked pistachio tarts.
Let the tarts chill in the fridge for a couple of hours, and decorate with sliced strawberries right before serving.
Hibiscus marshmallows are made by cooking together hibiscus infused tea, sugar, corn syrup, lemon juice, and lemon zest.
A candy thermometer is used to accurately measure the temperature in order to make the marshmallows (240 degrees F).
Gelatin and a bit more hibiscus infused tea are placed in a stand mixer. The hibiscus lemon sugar syrup is streamed down the side of the stand mixer and whipped together make the mixture thicken up.
Assemble a baking pan lined with aluminum foil, and spray with a bit of oil.
Mix together powdered sugar and corn syrup. Pour the sugary mixture all over the bottom of the pan.
Add the marshmallow from the stand mixer.
Cover with remaining powdered sugar and corn syrup mixture.
Let stand for 4 hours, and then cut into 1″ squares for a light hibiscus dessert to enjoy after dinner.