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Home / Halloween Macarons

Halloween Macarons

Halloween Macarons


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Macaron
  • Dark Chocolate Ganache


500g (17.6oz)
110g (3.9oz)
as needed

Method of Preparation

  1. In the bowl of an electric mixer, combine with food color, and mix with a paddle on low speed until incorporated.
  2. Add warm water, and beat on medium-high speed for 4 minutes.
  3. Pipe macaron batter onto a flat sheetpan lined with a Silpat®.
  4. Allow to rest at room temperature for at least 1 hour.
  5. Bake at 135°C / 275°F for 18 minutes, in a vented oven.

Dark Chocolate Ganache

150g (5.3oz)
15g (0.5oz)
150g (5.3oz)
25g (0.9oz)

Method of Preparation

  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put the chocolate into a food processor and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogeneous.
  4. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  5. Allow to cool completely.
  6. Use for piping as desired.
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