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 sweets 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 Lindsay 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 Sprinkled Oreos
- 1/4 pound white melting chocolate
- Purple and Orange Candy Color
- 20 Brownie Batter Oreos
- Halloween Sprinkles
- Place wax or parchment paper on a flat work surface.
- Put melting chocolate in a microwave safe bowl. Microwave the chocolate in 30-second increments, stirring after each heating, until it is melted.
- Divide the chocolate in half and color one with orange candy coloring and other with purple candy coloring.
- Dip each cookie halfway into the chocolate, coating the back and front evenly.
- Lightly tap the cookie on the rim of the bowl to get off any excess chocolate.
- Place cookie on paper and add sprinkles.
- 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
For the Macaron Shells:
- 1 ½ cups powdered sugar
- 1 cup + 2 Tbsp almond flour
- 3 eggs whites
- ½ cup sugar
- Food coloring (orange for pumpkins, ivory for skeletons)
- Black Food Writing Pen
For the Chocolate Ganache Filling:
- ¼ cup + 2 tablespoons heavy cream
- 3 oz. bittersweet chocolate finely chopped
For the Shells:
- Preheat oven to 325 degrees F.
- Prepare a piping bag with a round tip with about a ¼-inch opening (Wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
- In a medium bowl, sift almond flour and powdered sugar together. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
- Lower the mixer’s speed to medium and add sugar.
- Put mixer back on the highest speed and beat until they form stiff peaks.
- With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
- Take bowl off of mixer and add almond flour/sugar mixture.
- Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter 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 is ready.
- Put batter (about 1/3 of the mixture) into prepared piping bag and cover the rest of the batter with saran wrap.
- Pipe 1 ½-inch circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
- Let them rest for 30-45 minutes until they form a skin.
- Bake for 10-12 minutes, or until they are set.
- Let cool before peeling them off parchment paper.
For the Ganache:
- Finely chop chocolate. Place in a medium bowl and set aside.
- Put heavy cream in a small saucepan and put on medium heat. Bring it to just a boil and then pour it over chocolate.
- Whisk ingredients together until they form a ganache.
- Peel macaron shells off parchment paper and match according to size.
- Using 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