Let’s face it: Halloween is all about the sweets! Since we’ve all graduated from trick-or-treating, the next best thing is whipping up a few frighteningly good treats in the kitchen. If you’re planning on hosting a Halloween party this year or are just looking to bake up a storm, this post is for you.
Our friend and baker extraordinaire Lindsey of Sprinkles for Breakfast created two Halloween-inspired desserts to get you into the holiday spirit. Keep scrolling to see how you can recreate these adorable Halloween macarons and dipped, sprinkled Oreo cookies. They’re so good, it’s scary.
Spooky Sprinkled Oreos
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Ingredients
1/4 lb white melting chocolate
Purple and orange candy color
20 Brownie Batter Oreos
Halloween sprinkles
1/4 lb white melting chocolate
Purple and orange candy color
20 Brownie Batter Oreos
Halloween sprinkles
Instructions
1. Place wax or parchment paper on a flat work surface. 2. Put melting chocolate in a microwave-safe bowl. Microwave the chocolate in 30-second increments, stirring after each heating, until it is melted. 3. Divide the chocolate in half and color one half with orange candy coloring and the other with purple candy coloring.
1. Place wax or parchment paper on a flat work surface. 2. Put melting chocolate in a microwave-safe bowl. Microwave the chocolate in 30-second increments, stirring after each heating, until it is melted. 3. Divide the chocolate in half and color one half with orange candy coloring and the other with purple candy coloring.
4. Dip each cookie halfway into the chocolate, coating the back and front evenly.
5. Lightly tap the cookie on the rim of the bowl to get off any excess chocolate.
6. Place cookie on paper and add sprinkles.
7. Repeat this process with the rest of the cookies and let them cool on the paper until the chocolate is completely hardened.
Jack-O'-Lantern & Skeleton Macarons
Ingredients
For the macaron shells:
1 1/2 cups powdered sugar
1 cup and 2 tbsp almond flour
3 egg whites
1/2 cup sugar
Food coloring (orange for pumpkins, ivory for skeletons)
Black food-writing pen For the chocolate ganache filling:
1/4 cup heavy cream
2 tbsp Nutella hazelnut spread
3 oz bittersweet chocolate, finely chopped
For the macaron shells:
1 1/2 cups powdered sugar
1 cup and 2 tbsp almond flour
3 egg whites
1/2 cup sugar
Food coloring (orange for pumpkins, ivory for skeletons)
Black food-writing pen For the chocolate ganache filling:
1/4 cup heavy cream
2 tbsp Nutella hazelnut spread
3 oz bittersweet chocolate, finely chopped
Instructions
For the shells:
1. Preheat oven to 325ºF. 2. Prepare a piping bag with a round tip with about a 1/4-inch opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
For the shells:
1. Preheat oven to 325ºF. 2. Prepare a piping bag with a round tip with about a 1/4-inch opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
3. In a medium bowl, sift almond flour and powdered sugar together. Set aside.
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4. In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
5. Lower the mixer's speed to medium and add sugar.
6. Put mixer back on the highest speed and beat until stiff peaks form.
7. With the mixer still on high speed, add food coloring, a few drops at a time, until you achieve the desired color.
8. Take the bowl off the mixer and add the almond flour and sugar mixture.
9. Using a rubber spatula, aggressively fold in the dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it's ready.
10. Put batter (about 1/3 of the mixture) into the prepared piping bag and cover the rest of the batter with saran wrap.
11. Pipe 1 1/2-inch circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
12. Let the circles rest for 30-45 minutes until they form a skin.
13. Bake for 10-12 minutes, or until they're set.
14. Let cool before peeling the shells off the parchment paper.
For the ganache:
Finely chop chocolate. Place in a medium bowl and set aside. Put heavy cream in a small saucepan on medium heat. Bring it to just a boil and then pour over chocolate. Whisk ingredients together until they form a ganache.
Finely chop chocolate. Place in a medium bowl and set aside. Put heavy cream in a small saucepan on medium heat. Bring it to just a boil and then pour over chocolate. Whisk ingredients together until they form a ganache.
Assembly
Peel macaron shells off parchment paper and match according to size. Use the food-writing pen to draw faces on one side of each pair. Fill a piping bag with a round tip (wilton tip #6 or #7 should work) with ganache and pipe a small dollop on one half of a pair of cookies. Sandwich the cookie pair together.
Peel macaron shells off parchment paper and match according to size. Use the food-writing pen to draw faces on one side of each pair. Fill a piping bag with a round tip (wilton tip #6 or #7 should work) with ganache and pipe a small dollop on one half of a pair of cookies. Sandwich the cookie pair together.
Cutest Halloween treats ever, right? We think so!
Will you be giving these a whirl this month? If you do, make sure to tag #LCSweetTreats in your photos so we can see. And thank you to our girl Sprinkles for Breakfast for the super-cute recipes and step-by-step tutorials!
XO Team LC