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.
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 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 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.
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.
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!!
A fresh leaf of basil is added on top of the fig jam.
A thin slice of apple is added to the crostini along with a strip of prosciutto.
The prosciutto appetizer is topped with balsamic reduction to give it a sweet finish.
Pepperoni Caprese Bites
Pepperoni caprese bites are an eye catching appetizer assembled on a toothpick, with a basil vinaigrette dressing.
To assemble the pepperoni appetizer, place a fresh piece of mozzarella, then a folded piece of pepperoni, a fresh basil leaf, and a cherry tomato on a toothpick.
Drizzle basil vinaigrette dressing on top and serve immediately.
Peach Flatbread
Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.
Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.
Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.
Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.
Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.
Make your own crostini’s by slicing a baguette, brushing olive oil on to one side of the bread, and then broiling it in the oven for 2 minutes until it’s toasted.
Assemble the bruschetta by putting one slice of tomato, and one slice of mozzarella onto the crostini’s. Add a couple basil leaves to the bruschetta, and then broil in the oven until the cheese has started to melt.
Drizzle balsamic reduction over the bruschetta and enjoy!
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Feta cheese is a sharp, salty cheese you can use as a base to create chef worthy appetizers that will impress your dinner party guests!
You can make bruschetta, toothpick watermelon bites, spinach dip, phyllo cups, and deviled eggs, using feta cheese as the key ingredient in these fancy appetizers.
Watermelon Cups
Watermelon cups are circular appetizers filled with cucumbers and feta.
The cup portion of the watermelon is made by using a circular cookie cutter (I used a scone cutter since it has a handle on top – made it much easier!).
Cut the watermelon with the circular cookie cutter until you’ve made enough for your appetizer.
Next up, a melon baller is used to scoop the inside of the circle. A melon baller makes the inside a perfect circle, but if you don’t have one you can always use a spoon!
The watermelon cut from the center is diced into small pieces and placed in a bowl.
Cucumber cut into a similar sizing as the watermelon pieces and added to the bowl with the watermelon. Feta cheese is crumbed into the bowl to make the base of the filling.
A little red wine vinegar, olive oil, and salt and pepper seasons the cucumber and watermelon. Mix them together and then spoon the filling back into the watermelon cups.
Top with a little more crumbled feta and it’s all finished.
Watermelon cups are the perfect addition to a summer BBQ.
Whipped Feta with Roasted Strawberries
Whipped feta with roasted strawberries is a warm strawberry appetizer served with toasted crusty bread for dipping.
Diced strawberries are roasted in the oven with balsamic vinegar and honey until the juices are released from the strawberries.
In the meantime, feta is whipped in a food processor along with Greek yogurt, olive oil, and pepper.
To assemble, spread a thin layer of whipped feta on top of a slice of crusty bread, and top with roasted strawberries.
Garnish with thin strips of fresh basil leaves.
Avocado Mousse
Avocado mousseis a creamy, filling mousse you can use on top of crostini’s or crackers for a delicious appetizer.
Avocado mousse is made by blending the flesh of a few avocados, diced serrano peppers, spices and whipping cream in a food processor.
Avocado mousse is flavored with garlic, cilantro, lime juice, lime zest, salt, and sugar, making it the perfect base of a cracker for an appetizer.
Once the mousse has been pulsed together, it’s piped onto a crostini, and then a bit of crumbled feta is sprinkled on top of the mousse to finish it off.
Watermelon Bruschetta
Watermelon bruschetta has creamy undertones, mixed with refreshing watermelon and sweet balsamic reducion.
Watermelon bruschetta is made by whipping together feta cheese and ricotta cheese.
Baguette slices are toasted and then a layer of the whipped ricotta and feta cheese is spread on top.
Watermelon is cubed into small pieces, and placed on top of the creamy layer.
Add a little freshly chopped chives, basil leaves, and ground pepper to the bruschetta.
Drizzle with balsamic reduction and your watermelon bruschetta is ready to be served.
The mint and watermelon mixed together with the tart feta cheese makes these watermelon skewers irresistible!
To make this simple watermelon appetizer, cut watermelon and feta into similar sized cubes or rectangles.
Stack them on top of one another, and then add a large mint leaf on top.
Place a toothpick through the stack, and garnish with a bit of pepper.
You can drizzle balsamic vinegar on top if desired.
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