Disney Halloween Treats
Ingredients: Powdered Sugar, Almond Flour, Salt, Egg Whites, Sugar · 120 min cook time · 300kcal · $39.10
Ingredients
200g Powdered Sugar, 150g Almond Flour, 1tsp Salt, 3ea Egg Whites, 50g Sugar, 1tsp Vanilla Extract, 1tsp White Gel Food Coloring, 1can Vanilla Frosting, 100g Chocolate Sandwich Cookies (crushed), 100g White Chocolate, 24ea Candy Eyes, 1tsp Orange Gel Food Coloring, 1box Chocolate Box Cake Mix, 200ml Whole Milk, 3ea Eggs, 1ea Egg Yolk, 100ml Vegetable Oil, 226g Butter, 1tsp Yellow Food Coloring, 24ea Chocolate Wafers, 200g White Chocolate Chips, 1can Condensed Milk, 1tsp Green Gel Food Coloring, 1tsp Purple Food Coloring, 1tsp Blue Food Coloring, 1tsp Black Food Coloring, 100g White Candy Melts, 3ea Honeycrisp Apples, 3ea Lollipop Sticks, 200ml Water, 100ml Light Corn Syrup, 1tsp Red Food Coloring, 200g Green Candy Melts, 1tsp Canola Oil
Instructions
1. To make Mickey Mummy Macarons, combine powdered sugar, almond flour, and salt in a food processor. Blend until very fine.
2. Sift the mixture through a strainer into a bowl. Do this in batches for easier management.
3. Separate egg whites from yolks. Add a pinch of salt to the egg whites and mix until foamy with soft peaks.
4. Slowly add sugar to the egg whites while mixing until they are shiny and form stiff peaks. Add vanilla extract and white gel food coloring.
5. Gently fold the dry ingredients into the egg white mixture until a ribbon-like texture is achieved.
6. Transfer the batter to a piping bag. Pipe Mickey Mouse shapes (one large circle, two smaller circles for ears) onto a baking sheet lined with parchment paper.
7. Tap the baking sheet firmly on the counter to release air bubbles. Let the macarons dry out for 30 minutes until a skin forms on top.
8. Bake the macarons at 150°C (300°F) for 15-17 minutes. Let cool on a cooling rack.
9. For the filling, combine vanilla frosting with crushed chocolate sandwich cookies to make a cookies and cream filling. Transfer to a piping bag.
10. Melt white chocolate. Drizzle it over the cooled macarons in a criss-cross pattern to create a mummy effect. Add candy eyes.
11. Once the white chocolate sets, pipe the cookies and cream filling onto one macaron shell and top with another.
12. To make Minnie Mouse Cupcakes, melt white chocolate and mix with orange gel food coloring. Pour into a bow-shaped mold and scrape off excess. Freeze to set.
13. Prepare chocolate box cake mix according to package directions, but substitute water with whole milk and add an extra egg yolk for richness. Add vegetable oil and mix until smooth.
14. Line a cupcake pan with Halloween-themed liners. Fill each liner halfway with batter. Bake at 175°C (350°F) for about 14 minutes.
15. For buttercream frosting, cream two sticks of butter until smooth. Add vanilla extract, milk, and a pinch of salt. Gradually sift in powdered sugar and mix until smooth.
16. Divide the frosting into two bowls. Dye one orange and one yellow. Transfer to piping bags.
17. Pipe yellow frosting onto the cooled cupcakes, then orange, then white to create a candy corn effect. Top with the orange chocolate bow and two chocolate wafers for ears.
18. To make Mike Wazowski Dome Cakes, spray a silicone dome mold with cooking oil. Fill with leftover chocolate cake batter from the cupcakes.
19. Bake the dome cakes on a baking sheet at 175°C (350°F) for about 14 minutes (check at 10 minutes). Let cool completely.
20. Make a white chocolate ganache by combining white chocolate chips, condensed milk, and butter. Microwave for 60-90 seconds until melted and smooth.
21. Add green gel food coloring to the ganache and mix until a vibrant green. Pour the green ganache over the cooled dome cakes, letting excess drip off.
22. Dye separate portions of buttercream frosting purple, blue, and black. Transfer to piping bags.
23. For Mike's eye and horns, slice white candy melts in half for the horns. Use a whole white candy melt for the base of the eye.
24. Pipe a purple border around the base of the dome cake. Attach the white candy melt eye base with a dab of frosting. Pipe a blue circle on top of the white candy melt for the iris, and a black dot for the pupil. Add the white candy melt horns and pipe a green eyebrow.
25. To make Snow White Poison Candy Apples, insert lollipop sticks into Honeycrisp apples after removing the stems.
26. In a medium saucepan with a candy thermometer, combine sugar, water, and light corn syrup. Bring to a boil and cook until it reaches 150°C (300°F).
27. Turn off the heat and gently stir in red food coloring. Dip each apple into the red candy mixture, coating it completely.
28. Melt green candy melts in 20-second intervals in the microwave until smooth. Add a little canola oil for a smoother consistency. Transfer to a squeeze bottle or piping bag.
29. Pipe the green candy melts onto the red candy apples to create the skull face design, letting it drip down for a spooky effect.
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