Spider Macarons for Halloween
Spider macarons are perfect for a Halloween party. If you’re looking for macaron recipes with a Halloween twist, this is the recipe for you!
These macarons are cute and at the same time a little spooky as well. They are actually pretty easy to make! If you already know how to make macarons, it is not a challenge for you at all.
TIP: These small spooky spiders are also a great gift for trick-or-treaters! Pack a few macarons to each little box and give one box to each child that comes over! The kids would love this!
Tools and ingredients for Halloween spider macaron shells
- Kitchen scale
- Candy thermometer
- Mixer (stand or hand mixer)
- Small saucepan
- Silicone spatula
- Two large bowls (glass or stainless steel)
- Piping bags
- 1 small bowl for black batter
- Silicone mat/parchment paper
- 4 oz (115 g) Almond flour
- 4 oz (115 g) Powdered sugar
- 4 oz (115 g) Granulated sugar
- 1 oz (30 ml) water
- 1,7 oz (50 g) Egg whites part 1
- 1,4 oz (40 g) Egg whites part 2
- Black Gel Food Coloring
- Black Edible Ink Marker
This amount of batter should produce about 30 macarons (60 shells).
Making a batter for Halloween spider macarons
Making the batter for spooky Halloween spider macarons is no different from making any kind of macarons. I always prefer making my macarons in the Italian method.
I have put together a comprehensive recipe for baking perfect homemade macarons with the Italian method. It goes into detail on every step of the process and should help you increase your success rate! I highly suggest you take the time to read this post thoroughly as well.
Follow the steps for my recipe and I am sure you will get a beautiful macaron batter! Once the batter is ready, separate a little bit of it (a few large spoons of the batter) into a small bowl. Add Black Food Coloring to the bowl using a toothpick. Gently fold the batter using a spatula until it is ready.
The other, larger part, will remain white, no need to add any color if you want the batter to stay white. If you want your spider macarons to be colorful, add the color of your choice. For this time, I am going for white macarons so there is no need to add any color to the batter.
Fold the white batter using a spatula until it is ready. In case you don’t know how much you should fold the batter – check out the post previously made: What is Macaronage? (Secret Macaron Batter Folding Technique).
Once both of the colors are ready, put them into the piping bags.
Piping the Halloween spider macarons
Start piping the macarons with white batter. Pipe them as you usually do – basic round-shaped macarons.
Once the white batter is all piped out – wait around 10 minutes for them to dry a little. You can see the macarons are turning a little matte-looking and light skin is formed. You can also touch the macaron gently with a finger to control if the skin is formed.
Now take the black batter and pipe little black dots in the center of the white macaron shells. Do it only with half of the shells. Once done, add smaller dots to the previous ones, making the heads for the spiders.
Bake as shown in the recipe. Once the macarons are cooled down, remove the silicone mats or baking sheets from the baking pans and let them completely cool down before removing them from the mat.
TIP: Sometimes it is hard to get the macarons off the silicone baking mat as they tend to stick to the mat. In that case, I recommend putting the silicone mat with the macarons into the freezer!
Wait around 30 minutes and then take them out. Remove the macarons fast from the silicone mat before they start to warm up. With the help of your fingers, gently press on the bottom of the silicone mat to help the macarons get off.
Using a black edible ink marker, draw little legs to the spider macarons as shown below.
Filling the Halloween spider macaron shells
For macaron filling, the best and most effortless filling is buttercream. Buttercream holds its shape perfectly and won’t melt the macaron shells. It is also very manageable to make. Flavoring the buttercream is also easy – just add the fruit purees or a few drops of flavored edible oils to the cream.
For the Halloween spider macarons, I am making a sweet pink strawberry-flavored buttercream.
- Large bowl
- Spatula or spoon
- Piping bag
- 7 oz (200 g) butter (room temperature)
- 3 oz (85 g) cream cheese (room temperature)
- 7 oz (200 g) powdered sugar
- Few drops of LorAnn Strawberry Flavor Oil
- A tiny bit of Pink Food Coloring
Add 7 oz (200 g) butter (room temperature) and 3 oz (85 g) cream cheese (also on room temperature) into the large bowl and using a mixer, whip it until it gets lighter and fluffier. It takes a few minutes.
Add 7 oz (200 g) powdered sugar little by little and mix well until it is evenly divided.
Add a few drops of LorAnn Strawberry Flavor Oil and for pink color, a tiny bit of pink food coloring and mix until even. Have a taste and add more flavor if needed. Once ready, put all the filling into the piping bag.
Find partners to each spider shell, add buttercream, and sandwich two shells together.
Serving the Halloween spider macarons
Well done, your spider macarons are ready! Store the macarons in the airtight container for 24 hours if possible and serve them on cute Halloween-themed plates. I love these cute colorful pumpkin-shaped plates!
Macarons last for a week if kept in an airtight box in the fridge. But as they are SO delicious, I bet they won’t last that long!
Have a wonderful Halloween!