Candy Corn Macarons
Ingredients: Almond Flour, Powdered Sugar, Eggs, Granulated Sugar, Turmeric · 120 min cook time · 250kcal · ₩24,400
Ingredients
1cup Almond Flour, 1.75cup Powdered Sugar, 3ea Eggs, 0.25cup Granulated Sugar, 0.5tsp Turmeric, 2drops Yellow Gel Food Coloring, 2drops White Gel Food Coloring, 1cup Candy Corn, 0.25cup Water, 3sticks Butter, 2drops Red Gel Food Coloring
Instructions
1. Separate 3 eggs, placing the yolks in one bowl and the whites in another. Ensure no yolk gets into the whites.
2. Measure 1 cup of almond flour and 1 and 3/4 cups of powdered sugar. Combine them in a food processor and process until finely ground.
3. Whip the egg whites until they are frothy. Gradually add 1/4 cup of granulated sugar, one-third at a time, while continuing to whip until the egg whites are glossy and form stiff peaks.
4. Sift the processed almond flour and powdered sugar mixture into a large bowl.
5. Add the whipped egg whites to the sifted dry ingredients. Mix until just combined, pushing the batter against the sides of the bowl to eliminate air bubbles.
6. Divide the macaron batter into two portions. To one portion, add 1/2 teaspoon of turmeric and 2 drops of yellow gel food coloring. Mix until the color is uniform.
7. Transfer the yellow batter to a piping bag with a round tip. Pipe small, round macaron shells onto a baking sheet lined with a silicone mat.
8. Tap the baking sheet firmly on the counter several times to release any air bubbles from the piped shells.
9. To the second portion of macaron batter, add 2 drops of white gel food coloring. Mix until the color is uniform.
10. Transfer the white batter to a piping bag with a round tip. Pipe small, round macaron shells onto a separate baking sheet lined with a silicone mat.
11. Tap the second baking sheet firmly on the counter several times to release any air bubbles.
12. Allow both trays of macaron shells to rest at room temperature for 30 minutes to 1 hour, or until the surface is completely dry to the touch.
13. While the macarons are resting, whisk the egg yolks until they become a pale color.
14. In a small saucepan, combine 1 cup of candy corn and 1/4 cup of water. Bring to a boil and continue cooking until the mixture reaches 230°F (110°C).
15. Slowly pour the hot candy corn mixture into the whisked egg yolks while continuously mixing with an electric mixer. This will temper the egg yolks and kill any bacteria.
16. In a separate bowl, add 3 sticks of softened, room-temperature butter, cut into cubes. Add the candy corn and egg yolk mixture to the butter and mix with an electric mixer until combined.
17. Add 2 drops of red gel food coloring to the buttercream and mix until the desired orange color is achieved. Cover and refrigerate until ready to use.
18. Preheat the oven to 300°F (150°C). Bake the macaron shells for 7 minutes, then reduce the heat to 285°F (140°C) and continue baking for another 10 minutes.
19. Remove the macarons from the oven and let them cool on the baking sheet for 10 minutes before carefully peeling them off the silicone mat.
20. Match the macaron shells by size, pairing a yellow shell with a white shell.
21. Take the candy corn buttercream from the refrigerator and mix it to soften if it has hardened. Transfer the buttercream to a piping bag.
22. Pipe about 1 tablespoon of buttercream onto the flat side of a yellow macaron shell. Top with a white macaron shell, gently squeezing and twisting to secure the filling.
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