Once again I followed the technique of piping Royal icing on macaron shells to decorate them. I am quite smitten by this method. Later, more Royal icing was used to make spiders once the shells were baked and filled.
My default macaron recipe, relying on the French method, can be found in my main blog (click here). I used orange dye to color the shells, and once they were piped, I added three concentric circles of Royal icing dyed black, immediately pulling the design of the web with a needle.
I piped the Royal icing on four shells at a time, working quickly. You don’t want the macaron batter to start setting too much before decorating. Shells were baked as usual, 300F for about 12 minutes, until they don’t move when you try to twist them.
Next, I added the filling (Chocolate Buttercream), and closed the macarons.
Only after filling the shells I added the spiders, because it would be too hard to manipulate the macarons to fill them if the spiders were already on top. First I piped the head, let that set for a few minutes, piped the body, let that set again, and finally the legs and head details.
A couple of gold dust sprays, and that is how these super scary macarons materialized in our kitchen, in the week before Halloween!
ONE YEAR AGO: Halloween Gingerbread House
TWO YEARS AGO: Dressed to Bewitch
THREE YEARS AGO: Cookies for Scary Times
FOUR YEARS AGO: Playing with Colored Dough
FIVE YEARS AGO: Spooktacular Shortbread Cookies
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