Ingredients:
- 2/3 cup almond flour
- 1 cup confectioners sugar
- 2 large egg whites
- 1/4 cup granulated sugar
- Orange food coloring
- Yellow food coloring
- White chocolate ganache for filling
Instructions:
Set the oven temperature to 300F 150C
Blend confectioners sugar and almond flour in a food processor
Pulse until thoroughly combined and finely ground
The mixture should be sifted into a bowl
Beat the egg whites until frothy in a different bowl
Add the granulated sugar gradually while beating the mixture until stiff peaks form
Gently fold the orange food coloring into the egg white mixture
When the batter is smooth and flows like lava, add the almond flour mixture to the egg white mixture and gently fold it in
Take care not to blend too much
Use parchment paper to line a baking sheet
Pipe tiny circles onto the parchment paper using a piping bag fitted with a round tip to form the appearance of candy corn by alternating orange, yellow, and white sections
To get rid of the air bubbles, tap the baking sheet against the counter
The macarons should form a skin after about 30 minutes of sitting at room temperature
Bake for 15 to 18 minutes, or until the macarons are set and the tops are firm, in a preheated oven
Leave them on the baking sheet to cool completely
After the macarons have cooled, carefully take them off of the parchment paper
Melt the white chocolate and whisk in the heavy cream until smooth to make white chocolate ganache
Allow to thicken and cool
Place equal-sized macaron shells together and top with a dollop of white chocolate ganache
Enjoy your Candy Corn Macarons after serving
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