Candy-Corn-Macarons

Zutaten

• 95 g candy corn (1/2 cup)
• 170 g finely chopped white chocolate or white chocolate chips (1 cup)
• 14 g honey (2 tsp honey)
• 110 g heavy whipping cream, room temperature (1/3 cup + 2 Tbsp)
• orange gel food coloring
• 110 g aged egg whites - about 4 large egg whites
• 1/4 tsp cream of tartar - optional
• 110 g granulated sugar (1/2 cup + 2 tsp)
• white gel food coloring - optional
• 140 g superfine almond flour - blanched (1 1/4 cups)
• 125 g powdered sugar (1 cup)
• White and yellow gel food coloring
• Kitchen scale
• Fine Mesh Sieve
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• 2 Large Piping Bag (18-inch)
• Round Piping Tip - Ateco 805

Zubereitung

1. 1

   --- Candy Corn Ganache ---

2. 2

   This candy corn ganache filling needs about 3 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.

3. 3

   Place 95g of candy corn in a medium-sized bowl and set aside.

4. 4

   Add 170g of white chocolate and 14g of honey in a separate medium-sized bowl and set aside.

5. 5

   Pour 110g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.

6. 6

   Pour the hot heavy cream over the candy corn. Stir the mixture with a spoon to help infuse the cream with the candy corn, then let it sit for about 10 minutes. The cream should become a light orange color.

7. 7

   Pour the candy corn cream mixture through a strainer to remove the candy corn, then heat the strained cream up again until it just begins to bubble.

8. 8

   Then pour the cream into the bowl with the white chocolate and honey. Add in a squirt of orange gel food coloring. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.

9. 9

   Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

10. 10

    --- Candy Corn Macaron Shells ---

11. 11

    Line two large baking sheets with parchment paper or silicon mats. Set aside.

12. 12

    Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.

13. 13

    Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form. Add in the white gel food coloring at this point. It will get mixed in as you fold the dry ingredient in during the next step.

14. 14

    Sift 140g superfine almond flour and 125g powdered sugar into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together. Don't forget to scrape off the inside of the spatula intermittently. Sometimes meringue can get stuck there and not get mixed in properly.

15. 15

    As soon as the dry ingredients seem mostly incorporated, divide the batter evenly between two bowls (about 235g per bowl). Add a generous squirt of yellow gel food coloring into one of the bowls.

16. 16

    Fold the batter in both bowls until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a couple figure 8's with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to dp this, you may need to stir it a bit more.

17. 17

    Pour each batter into a small piping bag fit with a medium-sized round piping tip like an Ateco 805 and seal the top of the bag with a rubber band or clip.

18. 18

    Pipe each shell to have a diameter of about 1 3/4-inch and spacing them about 1-inch apart.

19. 19

    Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

20. 20

    Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.

21. 21

    Bake one tray of macarons at a time on the middle rack of your oven for 18-22 minutes and rotate the pan halfway through to help them bake evenly. After you rotate the pan, place a foil tent over the shells to prevent browning as they finish baking.

22. 22

    Remove from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

23. 23

    --- Assembling These Candy Corn Macarons ---

24. 24

    While the macaron shells bake and cool, place the ganache in a piping bag fit with a large round piping tip. It should be quite thick and hold its shape well. Once the ganache is in the piping bag, let it come to room temperature to make it easier to pipe.

25. 25

    Pair up the macaron shells (one yellow and one white) then pipe a thick dollop of candy corn ganache on one macaron shell. Then gently press a second shell on top of the ganache to create a sandwich.

26. 26

    Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons in the fridge.