Happy Halloween! I made you spooky, creepy black macarons. And then I ate them all up before it was Halloween and had to make more. Repeat times 3. I used my basic French macaron recipe for the shells. Also, I made a chocolate macaron version, because life is not complete without a chocolate version. I even altered the recipe to make salted caramel macarons, and put it in my cookbook. It’s just a solid recipe. I originally thought it would be hard to scale down such a finnicky French recipe, but as it turns out, the recipe is usually based on weight, which is so much easier to scale down. I wouldn’t share this recipe for black macarons if it wasn’t super easy to get great results!
How to Make Black Macarons
I don’t pray to the macaron gods before making these tiny, chewy little black macarons, though I do take a bit of help. I use a mixture of egg whites and powdered meringue. You can find the powdered meringue at the craft or hobby store. I love it because it basically makes the recipe fail-proof, and plus, it has a hint of vanilla that flavors the macarons so nicely. Plus, it just smells so good. Sometimes, I open the powdered meringue jar in my pantry and take a sniff. This is my life. Oh, one final note: I use whipped cream cream cheese frosting as the filling for these black macarons instead of the usual buttercream. I love the airy, lightness of macarons, and always feel that regular buttercream weighs them down. As always, check out my recipe index to use the leftover egg yolks from making this recipe. *I used food coloring gel, not the liquid. It’s much more intense than liquid food colors, and that’s a good thing when it comes to macarons–you don’t want to add too many extraneous things to the batter for fear it might break.
