Spider Web Macarons

Spider web macarons are striking cookies that you can make for Halloween or a special celebration like a birthday party.

Spider web macarons work well if the macarons are white, black, or red in color.

See full video for how to draw a spider web on a macaron at the bottom of the page.

how to make spider web macarons

You can use your favorite macaron recipe and bake for the exact time in your recipe to make these shaped macarons

You can color your macaron batter by adding 1/4 tsp of red or black powdered food coloring or a little bit of gel food coloring if desired.

If you want the macarons to be white in color, you don’t have to add any color to the macaron batter.

spider web macaron ideas

When you’ve made your macaron batter, you can pipe the macarons into 1.5″ or 2″ circles.

Let the macarons dry for 30 minutes.

After the macarons been baked and filled, you can add the spider web decoration onto the macarons.

Using an edible marker, draw a line across the macaron. Then draw a line perpendicular to the line you just drew so it should look like a cross.

Next, draw a diagonal line, and another one so you have 6 lines intersecting.

Draw the web by making small “C’s” in between the 6 diagonal lines.

spider web macarons

If you want, you can also add a small spider on the web by adding a small oval. Then add 4 legs on each side of the oval to make your spider on the spider web.

Skeleton Macarons

Skeleton macarons are gourmet cookies you can bring to a Halloween party, or a birthday party in October!

Skeleton macarons are made by using a simple edible marker to add facial features to a plain white macaron.

See full video of skeleton macarons being decorated at the bottom of the page.

Skeleton Macaron ideas

Skeleton macarons are made using plain macaron batter. They don’t have any food coloring in them, so they have a white color to them.

You can use your favorite macaron recipe and bake for the exact time in your recipe to make these intricate macarons.

Skeleton 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.

how to make Skeleton Macarons

Add eyes, a nose, and a mouth using an edible marker.

If you want to make the skeleton have a curious face, make the eyes into teardrops.

If you’re going for more of a happier face, make the eyes into triangles or ovals.

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.

how to draw Skeleton faces on cookies

How to Make Pumpkin Macarons

Pumpkin macarons have ridges on them, to appear just like a real pumpkin.

They have the brown handle on the top, and you can even add a green vine and leaves coming across the pumpkin.

Pumpkin macarons are a fall dessert you can bring to a Halloween party or to a birthday party in October.

See full video on how to pipe and decorate pumpkin macarons at the bottom of the page.

How to Make Pumpkin Macarons

You can make pumpkin macarons by piping orange macaron batter (learn how to color macaron batter) into small circles (~1/2″).

Orange macaron batter is colored by using 1/4 tsp of orange powdered food coloring, or a little bit of orange gel food coloring on a toothpick.

You can use your favorite macaron recipe and bake for the exact time in your recipe to make these specialty macarons.

Wait 15 minutes for the small circles to dry, then begin piping the rest of the pumpkin macarons.

Go over the circles with a thinner tipped piping bag to make the ridges.

Start at the side of the pumpkin and make a “C” shape on the edge of the macaron circle. Make another “C” a little further in on the macaron circle. Repeat on the other side of the pumpkin.

Pipe an upside down “J” onto the top of the pumpkin.

You’ll want to pipe the “J” going both ways on different macarons, because it will need to be sandwiched after, so it will line up perfectly.

Therefore you’ll want to pipe half with the “J” going on way, and half going the other way.

Let the macarons dry for 15 minutes.

After the macarons have been baked and filled, you can add a little paint to them to jazz them up.

How to Make Pumpkin shaped Macarons

Make a mix of brown food coloring (powder or gel) and almond extract. Make another mix of green powder or gel food coloring and almond extract.

Using a fine tipped food safe paint brush, you can add brown to the top of the pumpkins for the handle. Add a little green for the vine and leaves if desired.

How to Make Pumpkin Macarons

Jack-O-Lantern Macarons

Jack-o-lantern macarons are gourmet cookies you can bring to a Halloween party, or a birthday party in October!

Jack-O-Lantern macarons look like pumpkins that have been carved, using a simple edible marker to add facial features to an orange macaron.

See full video of a jack-o-lantern macaron being decorated at the bottom of the page.

Jack-O-Lantern Macarons

You can use your favorite macaron recipe and bake for the exact time in your recipe to make these special macarons

You can color your macaron batter by adding 1/4 tsp of orange powdered food coloring, or a little bit of orange gel food coloring on a toothpick.

Jack-O-Lantern Macaron drawing ideas

Once your macaron batter has come together, pipe the batter into 1.5″ or 2″ circles.

Let the macarons dry for 30 minutes.

Bake and fill the macarons with your favorite filling.

You can add eyes, eye brows, a nose, teeth and a mouth using an edible marker.

If you want to make your jack-o-lantern happy, use rounded eyes and a big smile for the mouth.

You can draw a couple of wavy lines over the eyes for eye brows.

Eye lashes can be drawn at the edge of the eyes using a a J shape and making them winged lines. Add about 3 lines for the eye lashes on each eye.

To make a jack-o-lantern angry, the eyes should be angled. This gives the illusion of the pumpkin being upset.

Add jagged teeth into the mouth on the top and the bottom of the mouth.

You can make your jack-o-lantern into whatever facial expression you like!

Jack O Lantern Macaron ideas

Dinosaur Macarons

Dinosaur macarons are a specialty cookie you can make for a birthday party, or to give out as gifts.

Dinosaur macarons have the image drawn onto the macaron using an edible marker.

White macarons work well for a shadow effect, to make the image striking on the cookie.

Dinosaur Macarons

Dinosaur macarons are made using plain macaron batter.

You can use your favorite macaron recipe and bake for the exact time in your recipe to make these unique macarons.

Macaron batter is 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 markings to the macarons.

Dinosaur Macarons

Markings will be added using a black edible marker.

Begin by making a teardrop shape in the top 1/3rd of the macaron to make the eye shape.

Outline the top of the skull by 2 curved lines for the head and nose of the dinosaur.

Add the curved line to finish off the top black section and color in.

Draw an oval shape for the nose hole about 1 mm from the edge of the nose.

Draw the jaw bone of the top part of the head, and then continuing the along to the jagged teeth.

Add the 2 dark markings to complete the top part of the head to the jaw bone and back of the head.

Draw the bottom portion of the jaw bone making the dinosaur have an open mouth.

The bottom should be round and full, and then the teeth will be jagged again on the top portion of the jaw.

Fill in the circular part of the macaron to make it a shadowed image.

Let the macarons dry for 30 minutes before storing them.

dinosaur macarons

Ghost Macarons

Ghost macarons are adorable cookies you can make for Halloween!

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.

See full video on how to pipe and decorate ghost macarons at the bottom of the page.

how to make ghost macarons

You can use your favorite macaron recipe and bake for the exact time in your recipe to make these shaped macarons.

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. It should look like a balloon.

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.

how to make ghost macarons

Let the macarons dry for 30 minutes.

Bake and fill the macarons.

You can add eyes and a mouth using an edible marker.

Draw circles for large eyes, or an open mouth.

You can give them eye brows or eye lashes using a wavy line.

You can also use add a little glimmer of gold in the eyes by mixing gold dust and almond extract together.

Using a pointed food safe paint brush, dip the brush into the freshly made paint, and put a touch of gold on the eyes.

How to Make Halloween Macarons

Halloween macarons are a specialty cookie you can make for a Halloween party, or to give out as gifts.

Halloween macarons can be made into different shapes like a pumpkin, witches hat, or Frankenstein.

You can also draw faces onto round macarons so they look like a Jack-o-lantern or a skeleton face.

See video at the bottom of the page for Halloween macarons being piped and decorated.

Halloween Macarons

Halloween macarons use a couple of different tools to make their embellishments.

You can use what you have at home to color your macarons.

Halloween 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

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.

Let the macarons dry for 30 minutes.

Bake and fill the macarons.

You can add eyes and a mouth using an edible marker.

Ghost Macarons

Pumpkin Macarons

Pumpkin macarons are shaped into pumpkins and look more 3 dimensional with the ridges of the pumpkin popping out.

You can make pumpkin macarons by piping orange macaron batter (learn how to color macaron batter) into small circles.

Wait 15 minutes for the small circles to dry, then begin piping the rest of the pumpkin macarons.

Go over the circles with a thinner tipped piping bag to make the ridges.

Start at the side of the pumpkin and make a “C” shape on the edge of the macaron circle. Make another “C” a little further in on the macaron circle. Repeat on the other side of the pumpkin.

Pipe an upside down “J” onto the top of the pumpkin.

You’ll want to pipe the “J” going both ways on different macarons, because it will need to be sandwiched after, so it will line up perfectly.

Therefore you’ll want to pipe half with the “J” going on way, and half going the other way.

Let the macarons dry for 15 minutes.

After the macarons have been baked and filled, you can add a little paint to them to jazz them up.

Make a mix of brown food coloring (powder or gel) and almond extract. Make another mix of green powder or gel food coloring and almond extract.

Using a fine tipped food safe paint brush, you can add brown to the top of the pumpkins for the handle. Add a little green for the vine and leaves if desired.

Pumpkin Macarons

Bat Macarons

Bat macarons can be made with black, purple, or dark blue macaron batter.

Begin by piping a triangle, but the wider part on the top should be rounded to make a head.

Then pipe the wings, start on one side of the head, and pipe a C going outwards. Then pipe 2 smaller C’s back to back and then into the triangle you made. Repeat on the other side.

Use a toothpick to make the wings and the tail of the bat pointed. Push the batter down to make it into a point.

Let the macarons dry for 30 minutes.

After the bat macarons have baked and been filled, you can start adding the eyes.

Add eyes with an edible marker, or melted white chocolate. You can even add fangs to the bat if desired.

Bat Macarons

Skeleton Macarons

Skeleton macarons are made using plain macaron batter. They don’t have any food coloring in them, so they have a white color to them.

Skeleton 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.

Add eyes, a nose, and a mouth using an edible marker.

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.

Skeleton Macarons

Jack-O-Lantern Macarons

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.

Jack-O-Lantern Macarons

Witch Macarons

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”.

Then I used a food safe paint brush to make the belt buckle on the witches hat.

Witch Macarons

Spider Web Macarons

Spider web macarons can be made with white, black, or red macaron batter.

Spider web 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 spider web decoration onto the macarons.

Using an edible marker, draw a line across the macaron. Then draw a line perpendicular to the line you just drew so it should look like a cross.

Next, draw a diagonal line, and another one so you have 6 lines intersecting.

Draw the web by making small “C’s” in between the 6 diagonal lines.

Spider Web Macarons

Frankenstein Macarons

Frankenstein macarons are made by using green or dark blue macaron batter.

Pipe the macaron batter in a rectangle, approximately 2″ x 2″.

Let the macarons dry for 30 minutes.

After the macarons been baked and filled, you can add the facial features.

Use an edible marker to make the hair, draw the hair jagged onto the face, and then round out the edge on the top of the head.

Add the eye brow by drawing a line under the hair.

Add eyes using melted white chocolate by dipping a toothpick into the chocolate, and then gently putting them underneath the eye brow.

When the white chocolate has dried, add small dots onto the eyes.

Add a nose by making a small “C” with the edible marker.

Add a wound on the side of Frankenstein by drawing a small line at an angle to one of the eyes, and draw 2 lines through it for the look of stitches.

Add your mouth by drawing a wavy line, and then adding stitches along the mouth.

Frankenstein Macarons

Black Cat Macarons

Black cat macarons can be made with any color of macaron batter.

Black cat 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 black cat decoration onto the macarons.

If your macarons are black, you’ll want to use melted white chocolate, or gold dust to make an outline of the cat.

Otherwise, you can use a black edible marker on any other colored macaron.

Draw the cat onto the macaron by making 2 pointy ears, a rounded back, curly tail, and 2 narrow legs and feet.

Add eyes with gold dust and almond extract using a pointed food safe paint brush.

black cat macarons

Blood Splatter Macarons

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.

Let the macarons dry for 30 minutes.

Bake and fill the macarons your favorite filling.

Halloween Macarons

Vanilla Hibiscus Shortbread Cookies

Jump to Recipe

Vanilla hibiscus shortbread cookies are infused with dried hibiscus flowers, and have a sweet vanilla glaze.

Each of the hibiscus cookies have sprinkled chopped up hibiscus flowers on top of them that adhere to the glaze, making them look irresistable!

Hibiscus shortbread cookies are buttery and creamy. You can use vanilla bean paste or vanilla extract to a hint of vanilla aroma to your hibiscus cookies.

Vanilla Hibiscus Shortbread Cookies

Shortbread cookies need to have a couple of holes poked into the cookie.

The holes allow heat to escape the cookie, giving you an evenly baked cookie.

If you forget to poke holes in your shortbread, the cookies can have uneven baking and may look a little discolored.

Vanilla Hibiscus Cookies

Vanilla Hibiscus Shortbread Cookies

How to make hibiscus cookies with a vanilla glaze
Prep Time30 mins
Active Time16 mins
Chill time30 mins
Total Time1 hr 16 mins
Course: Dessert
Keyword: cookies
Yield: 25 cookies

Materials

Vanilla Hibiscus Shortbread Cookies

  • 1 cup butter unsalted, room temperature
  • 1 1/2 tbsp dried hibiscus flowers chopped finely
  • 3/4 cup powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 1/4 tsp salt
  • 2 cups flour

Vanilla Glaze

  • 1 1/2 cup powdered sugar
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup dried hibiscus flowers chopped finely

Instructions

Vanilla Hibiscus Shortbread Cookies

  • 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.
    how to make hibiscus shortbread cookies
  • 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.

Vanilla Glaze

  • 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.
    How to glaze hibiscus cookies with Vanilla Glaze
  • 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.
Hibiscus Shortbread Cookies

8 Artichoke Appetizer Ideas

Artichokes have an earthy flavor and add a ton of savory flavor to chef worthy appetizers.

You can use artichokes to make enticing appetizers like phyllo cups, hummus, dips, pinwheels, and bruschetta.

Artichoke appetizers are typically served warm, right out of the oven. You can even make them ahead of time, and bake them in the oven right before your guests arrive.

Artichoke Appetizer Ideas

Artichoke Parmesan Bites

Artichoke parmesan bites are easy to make, and you can even make them ahead of time.

Artichokes are pulsed in a food processor a couple of times to break them up.

Cream cheese, freshly grated Parmesan cheese, and garlic salt are added to the food processor and pulsed a couple more times to combine the ingredients.

The cream cheese mixture is spooned into phyllo cups, and baked in the oven for 20 minutes until the tops of the cheese begin to brown.

Garnish with a few chopped up chives.

Spinach and Artichoke Dip

Spinach and artichoke dip is a creamy, hot dip you can serve with baguette slices, or crackers.

Garlic is cooked in olive oil in a frying pan until it releases its aromas.

Spinach is added to the pan and wilts as it cooks. Once it’s done cooking, remove it from it from the heat source.

Cream cheese is mixed together with sour cream, mayo, freshly grated Parmesan cheese, and a little hot sauce.

Cooked spinach is added to the cream cheese mixture along with chopped up artichoke hearts.

Spinach and artichoke dip is placed in a baking dish and baked in the oven for about 20 minutes.

The dip is finished baking when the cheese begins to brown and bubble.

spinach and artichoke appetizer recipe ideas

Spinach and Artichoke Pinwheels

Spinach and artichoke pinwheels are made with puff pastry dough.

Spinach is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese, onion powder, garlic powder, and pepper.

Spinach mixture is spread on top of the rolled out puff pastry dough.

The dough is sliced into 1/2″ thick slices and then arranged on a baking sheet.

Egg wash is brushed onto the spinach and artichoke pinwheels, and then baked in the oven for about 20 minutes.

The artichoke appetizer pinwheels are finished baking when the pastry turns golden brown.

Artichoke Bruschetta

Artichoke bruschetta is a creamy and cheesy bruschetta that is broiled in the oven until the tops begin bubbling and turn golden brown.

Cream cheese is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese and mozzarella cheese, and garlic salt.

The cream cheese mixture is spooned onto a slice of baguette, and broiled in the oven for a couple of minutes to make the artichoke appetizer bruschetta.

Garnish with fresh parsley and a sprinkle of paprika.

Lemon Parmesan Stuffed Artichoke Bottoms

Lemon parmesan stuffed artichoke bottoms are a creamy and citrusy artichoke appetizer.

Freshly grated Parmesan cheese, mayo, minced garlic, lemon zest, lemon juice, pine nuts, fresh parsley, and pepper is mixed together in a bowl to make the base of the appetizer.

The cheese mixture is spooned onto the artichoke bottoms and baked in the oven until the center begins turning brown and bubbling.

Garnish with chopped parsley and serve warm, right out of the oven.

Crab Artichoke Dip

Crab artichoke dip is a hot, cheesy dip you can serve right out of the oven.

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.

Artichoke Appetizers

Artichoke Parmesan Dip

Artichoke parmesan dip is a chilled dip you can serve with crostini’s, crackers, or baguette slices.

Cream cheese, mayo, garlic powder, and horseradish, are mixed together in a food processor.

Artichokes and freshly grated Parmesan cheese is added to the cream cheese mixture and blended together.

Artichoke parmesan dip is served chilled, so place it in the fridge until you’re ready to serve it.

Artichoke Hummus

Artichoke hummus is made by cooking chickpeas with water and baking soda until they’re a bit mushy.

In a food processor, tahini, lemon zest, lemon juice, olive oil, and a bit of chickpea brine is blended together.

Cooked chickpeas are added to the food processor until the hummus becomes glossy and thick.

Artichokes are added to the food processor, making the hummus a little lumpy. If you want a smoother consistency for your hummus continue blending it for a little longer.

To serve, place the hummus on a serving plate, and drizle olive oil over it. Garnish with paprika and black pepper.

You can serve artichoke hummus with carrot sticks, cucumber slices, celery sticks, pita bread, crackers, or pita chips.

Artichoke Appetizer ideas

8 Hibiscus Dessert Recipe Ideas

Dried hibiscus can be used to create alluring desserts.

You can make hibiscus cupcakes, lemon bars, ice cream, tarts, donuts, and cookies that have hibiscus floral undertones.

Hibiscus desserts go well for a bridal shower, baby shower, or summer party.

Vanilla Hibiscus Shortbread Cookies

Vanilla hibiscus shortbread cookies are buttery and creamy, topped with a vanilla glaze and a sprinkle of hibiscus flowers.

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.

Hibiscus Dessert Recipe Ideas

Hibiscus Cupcakes

Hibiscus cupcakes are floral cupcakes with a hint of lemon flavoring.

Hibiscus is ground with a mortar and pestle into a fine powder, and then added to a saucepan with butter. Butter is heated with hibiscus for it release it’s floral flavoring.

When the butter has cooled, it’s used as the base of vanilla cupcake batter. Lemon zest and lemon juice are added to vanilla cupcake batter for a citrus addition for the floral cupcakes.

White chocolate buttercream infused with hibiscus tea is frosted on top of the cupcakes.

Hibiscus is steeped into boiling water, and let to cool to room temperature.

Butter is whipped until fluffy, and melted white chocolate is streamed into the butter for the sweet chocolate flavor.

Freeze dried strawberries, vanilla extract, powdered sugar, and hibiscus tea are added and mixed together to create this floral and fruity frosting.

Hibiscus Dessert Recipe Ideas

Hibiscus Lemon Bars

Hibiscus lemon bars are made by making a buttery shortbread crust for the bottom of the bars.

The filling is made by infusing hibiscus flowers into lemon juice, and letting it sit for about 15 minutes to infuse the flavor. The lemon juice will begin to turn a vibrant pink color.

Eggs, sugar, infused lemon juice, and flour are mixed together and poured over the freshly baked shortbread crust.

Hibiscus lemon bars are baked in the oven for about 25 minutes, until filling is set.

Let the bars cool to room temperature, dust with powdered sugar, and cut into bite sized pieces.

Hibiscus Shortbread Cookies

Hibiscus shortbread cookies are buttery cookies that have floral undertones.

Hibiscus shortbread is made by adding cinnamon and chopped up dried hibiscus to shortbread cookie dough.

Shortbread cookies are glazed with hibiscus glaze. The glaze is made by steeping dried hibiscus, and then infusing it with powdered sugar.

The glaze is bright pink, perfect for summer shower party!

Strawberry Hibiscus Tarts

Strawberry hibiscus tarts are made by making a pistachio tart crust.

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

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.

Vegan Hibiscus Ice Cream

Vegan hibiscus ice cream is made by cooking together coconut cream and hibiscus flowers to infuse it’s floral flavor.

In another saucepan, additional coconut cream is cooked with milk, sugar, tapioca starch, and vanilla extract.

Combine both of the coconut creams together, and add a little hibiscus syrup.

Chill for 4 hours, and then churn in an ice cream maker for 20 minutes.

Freeze overnight, and enjoy!

Hibiscus Dessert Recipes

Hibiscus Donuts

Hibiscus donuts are filled with hibiscus pastry cream!

Hibiscus donut dough is made by combining yeast with sugar and milk until the yeast begins to froth up a bit.

Flour salt, an egg, vanilla extract, melted butter, and yeast mixture is mixed together in a stand mixture for about 10 minutes until the dough is stretchy and sticky.

The dough is let to rest for an hour and half.

Hibiscus pastry cream is made by adding dried hibiscus, milk, sugar, lemon juice and lemon zest in a saucepan until milk begins to simmer.

In another heat proof bowl, egg yolks, sugar, and flour is whisked together.

Temper the eggs by slowly adding the warmed milk mixture to the eggs and whisking vigorously until all of the milk is mixed in.

Add the tempered egg and milk mixture back to the saucepan and cook until the custard thickens up. It should be a pudding consistency.

Strain the mixture, and cover it in plastic wrap.

Let it cool, and refrigerate until the custard is chilled (2-4 hours).

After the donuts have been let to rest for an hour and half, the dough is rolled out, and cut with a 3″ pastry cutter. The donuts are let to rest for another hour.

Donuts are fried in oil for a couple of minutes, and then rolled in a mixture of hibiscus flowers and sugar.

Fill the donuts with hibiscus pastry cream using a piping bag fitted with a half inch piping tip and enjoy!!

Hibiscus Dessert Recipes