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.
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.
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.
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.
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.
almond extract (to create your paint with food coloring to paint your macarons)
melted chocolate
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.
Pumpkin Macarons
Pumpkin macarons are shaped into pumpkins and look more 3 dimensional with the ridges of the pumpkin popping out.
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.
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.
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.
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.
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”.
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.
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Easter macarons are beautiful pastel colors. Easter macarons can be made into baby chicks, robin eggs, carrots, bunnies, and Easter egg shapes.
Easter egg macaron flavors include chocolate ganache, mini egg ganache, creme egg ganache, and vanilla buttercream filling.
Robin Egg Macarons
Robin egg macarons are made using a sky blue color to make your macaron shells the perfect robin egg color. You don’t want it to be too colored, just a hint of blue is ideal.
After the shells have come out of the oven and cooled, mix together brown food coloring and vanilla extract.
Create the “speckled” robin egg by using dipping a food safe paint brush in the vanilla extract mixture and flicking it onto the cooled macaron shells.
Robin egg macarons are filled with decadent chocolate ganache.
Mini egg macarons are filled with a mini egg ganache.
You can make mini egg ganache by heating heavy cream, and pouring it over melted mini eggs. Mix the 2 together, and then blend them to remove any large shells in your ganache.
Let the ganache come to room temperature prior to filling your macarons. It’s easier if you chill the ganache before you want to use it. It’s easier to use when it’s firm.
Creme Egg Macarons
Creme egg macarons are a classic Eater flavored macaron. Creme egg macarons are filled by making a creme egg ganache.
Creme egg ganache is made by melting creme eggs over a double boiler, along with butter, milk chocolate, and heavy cream.
The ganache needs to cool, and be refrigerated prior to using. It’s best if you make it the day before, and then it has time to chill overnight and is ready for piping the following day.
Creme egg macarons are made “speckled” by using a bit of watered down gel food coloring, and then flicking it onto the cooled macaron shells with a food safe paintbrush.
Bunny Macarons
Bunny macarons are the perfect Easter macarons to give away to family and friends.
Bunny macarons are made by piping a circle for the head, and then 2 long ears.
You can use a toothpick to guide the macaron batter if needed.
You can color the macaron batter any color you like, or leave it white for a classic bunny coloring.
Royal icing is used to color in the inside of the bunny ears, eyes, nose, mouth, and whiskers.
Bunny macarons are filled with tasty vanilla buttercream filling.
Baby Chick Macarons
Baby chick macarons are cute little macarons that are almost too adorable to eat!!
Baby chick macarons are colored yellow for their body.
The nose and feet are made by coloring melted white chocolate with a bit of orange food coloring. The chocolate is piped onto the chick after the macaron has cooled.
The eyes are made by making a simple icing with just water and icing sugar. The icing is dyed brown with food coloring, and then the eyes are piped onto the macaron.
Baby chick macarons are filled with sweet white chocolate ganache.
Easter has the beautiful pastel colors – yellow, pink, blue, purple. Pick a variety of colors for your Easter egg macarons.
The macarons are made into an egg shape – more of an oval than a circle. Use your piping skills to create the oval – egg shape for your Easter macarons.
The Easter egg macarons are decorated with royal icing. Royal icing will harden onto the macaron so well that they can be stacked if needed.
You can put a couple of sprinkles on top of the royal icing for an added decoration to your Easter macarons.
Easter egg macarons are filled with vanilla Swiss meringue buttercream filling.
Granny smith apples are freeze dried, and then blended in a food processor to get a fine apple flavored powder.
The powder is places into the almond flour base and mixed into the macaron shell. Once the batter has been made and piped, a sprinkle of apple powder is dusted on the tops of the macarons to let them dry into the macaron shells.
The center filling is made with making a caramel sauce. There is an option of making the caramel sauce into a salted caramel sauce if desired.
Pumpkin macarons can be shaped exactly like a pumpkin using a template. Another option would be to color the macarons a vibrant orange and add a couple round lines to each side of the macaron to give it a pumpkin look to it.
The filling of the pumpkin macarons is made with a buttercream flavored with pumpkin puree and cinnamon for the perfect Halloween macaron.
The buttercream based filling is made by adding vanilla extract, crushed Oreo cookies, and Oreo cookie crumble.
The mixture is blended until smooth and piped into the macaron shells.
Black Praline Macarons
Black Praline Macarons are made by adding chopped cacao nibs and small pieces of hazelnuts to the tops of the macarons right after piping them.
The filling is made by making a hazelnut praline buttercream frosting. Praline is a nutty, earthy flavor that is one of the most flavorful nut macarons you can make.
Dark chocolate ganache is made by adding hot heavy cream to dark chocolate melting wafers. Once the chocolate is fully mixed into the heavy cream, a little bit of butter is added to the ganache. The butter adds a smooth, velvety flavor to the ganache.
The ganache needs to cool prior to using. If you make it before baking your macaron shells, this will give it some time in the fridge to harden up and be ready to pipe into your macaron shells.
The filling of the macarons is a candy corn white chocolate filling.
The ganache is made heating together cream, white chocolate and candy corns. Mix them together thoroughly and let it come to room temperature.
Pipe the filling in the center of the macarons and enjoy!
You can even roll the macarons in a few orange sprinkles, and the filling with adhere to the sprinkles, making them have a little bit of a fringe to them.
Black Liquorice Macarons
Black liquorice macarons are made by adding black gel food coloring to the macaron shells.
The filling of the macarons is a black liquorice ganache.
The ganache is made by heating heavy cream, and adding a couple of drops of black liquorice flavoring to the pot.
Honey is added to sweeten the cream, and then the mixture is poured over melted white chocolate.
Once the ganache is mixed until combined, a little more whip cream is added to thin out the ganache.
The ganache can sit until it reaches room temperature, and can be refrigerated until it’s ready to pipe onto the macaron shells.
The filling is made by creaming together cream cheese, feta cheese, basil leaves, lemon juice, and salt and pepper to taste. Diced tomatoes are folded into the cream cheese savory macaron filling.
The macarons are assembled by placing 1 macaron shell, then adding a basil leaf, the cream cheese filling, and another macaron shell to sandwich the savory macaron together.
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