Candy Corn Macarons

Candy Corn Macaron Recipe

For a super cute Fall and Halloween-themed treat, try this Candy Corn Macaron recipe!

Macaron Shell Ingredients:

  • Basic Macaron Recipe ingredients

      • 3 Large Eggs, room temperature (100g)

      • 1 1/2 C. Almond Flour (140g)

      • ~1/2 C. Granulated Sugar (90g)

      • 1 C. Powdered Sugar (130g)

      • 1 Tsp. Vanilla (5mL)

      • 1/4 Tsp. Cream of Tartar (800mg)

  • Orange Food Coloring (gel or powder is best)

  • Red Food Coloring (gel or powder is best)

Orange-Vanilla Buttercream Ingredients:

  • 1/2 C. Butter, room temperature

  • ~2-3 C. Powdered Sugar

  • 1/4 Tsp. Salt

  • 1/2 Tsp Vanilla

  • 1 Tsp Orange Extract

  • 1/8 C. Milk

  • Orange Food Coloring

Macaron Shell Recipe Steps

Follow directions for the Basic Macaron Recipe, with these modifications:

  • SPLIT macaron mixture into two bowls after Egg White mixture reaches Soft-Peak stage.

  • Add Orange & Red Food Coloring to one half of the mixture. You want this to be the darkest orange, so I applied a ratio of 2-3 drops of orange plus 1 drop of red food coloring

  • SPLIT dry ingredient mixture in half, so you can combine to both the white shell portion and the orange shell portion

  • Add the white ball sprinkles right after piping macaron shells onto the pans (before "curing" step)

Orange-Vanilla Buttercream Recipe Steps

  • Cream Butter for 1 minute.

  • Add all other ingredients (start with 2 cups Powdered Sugar). Beat slowly until combined.

  • Add Orange Food Coloring (you want this to be lighter than the Macaron Shell orange)

  • Beat 4-6 minutes on high until fluffy and smooth

  • Add more Powdered Sugar if frosting is not stiff enough, and beat until fluffy

  • Refrigerate if needed, for 30 minutes to help frosting solidify further

  • Spoon frosting mixture into a piping bag with a medium round piping tip

  • Pipe frosting onto bottom of Macaron Shell, and top with a second Macaron shell

  • ENJOY!