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    Home » Recipes » Dessert » Macaron

    Candy Corn Macaron for MacTweets

    Published by Melissa on September 16, 2010 | Updated June 10, 2022 | 107 Comments

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    Candy-Corn-Macaron

    A colorful candy corn macaron with a yellow bottom, a white top, and creamy orange pumpkin spice filling. 

    I got a little carried away at the store today. I had this idea to make candy corn macarons for this month’s MacTweets and I went to the store to buy candy corn to dress up the pictures. When I got there, they had ordinary candy corn of course, but this year Bach’s also had Caramel Candy Corn, and Chocolate Caramel Candy Corn, and Caramel Apple Candy Corn. All of which I decided I should take home and try.

    But I didn’t stop there – no of course not. There were also candy cane flavored Dots and candy corn Kisses and I thought I should sampled those as well. (Let’s not talk about the two cute packages of Halloween Lindor Truffles that I bought and have hidden in my closet.)

    So many different candy corn flavors to try.

    The reason for my apparent current obsession with candy corn is that I hate them. I think they have a horrible, waxy flavor. My husband and my kids seem to like them, but I think they’re pretty nasty.

    But I do sort of think of them fondly. They remind me of this time of year – cooler weather and yummy treats. Candy corn always seemed to be hanging around when you were bobbing for apples or eating pumpkin chocolate chip cookies. They look so cheery and fun and I really do want to like them.

    So when I saw the orange pumpkin spice Kisses I thought they would make a perfect filing for a candy corn mac. A candy corn that would be full of fabulous fall flavor, not waxy and bland with an odd smell. Of course, I wanted to make the top white and the bottom yellow. I tried shaping one in the shape of a candy corn, but it looked more like an egg, so I stuck with round candy corn macs instead.

    Candy-Corn-Macaron-Collage

    I made the Ottolenghi recipe that works well for me. I used half the batter for white and then added yellow to the other half. If I was making two colors again, I would make half a batch of each because the yellow got over mixed and spread much more than the white ones, making it hard to match them up.

    I made the filling by melting about 10 Pumpkin Spice Kisses in the microwave at 50% power for about 1 minutes and adding enough powdered sugar to make a thick filling. This really is a perfect mac flavor for fall and so much better than candy corn candies.

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    Candy Corn Macaron

    Prep Time25 minutes mins
    Cook Time20 minutes mins
    Total Time45 minutes mins
    Course: Macaron
    Keyword: Halloween, MacTweets
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 110 gm powdered sugar
    • 60 gm finely ground almond meal/flour
    • 60 gm egg whites of 2 eggs
    • 40 gm granulated sugar

    Instructions

    • Preheat oven to 310 degrees F. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag was a great tip I learned during this process.) (Also, I like to double stack the baking sheets.)
    • Combine the powdered sugar with the almond powder. (Pulse in a blender or food processor if you don’t have finely ground almond meal. A mini food processor works best for this if you have one.)
    • With an electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)
    • Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (You can put a spoonful on a plate to test it. If it slowly flattens out it’s perfect. If it runs, add a bit more almond flour/powdered sugar. If it just stays in a blob, give it a few more folds.)
    • Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
    • Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they're done. You want them set but not firm. It’s better to undercook them.
    • Let cool completely then remove from baking sheet.

    So you may be wondering what I thought of the other flavors of candy corn – waxy and nasty. Somehow the Kisses nailed the strange candy corn flavor in their Candy Corn Kisses, but at least it was smooth and creamy and not waxy.  The Dots sort of captured the candy corn flavor but in a gummy sort of way.

    Be sure and stop by MacTweets on September 20th to see the roundup of long ago & far away memories of the MacTweeters.

    Candy-Corn-Macaron-Collage1

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Kelly Senyei | Just a Taste

      October 07, 2013 at 10:40 am

      These are absolutely stunning! Perfection across the board!

      Reply
      • Barbara Schieving

        October 07, 2013 at 3:58 pm

        Thanks Kelly – so fun for fall.

        Reply
    2. Sandy @Southwestgirl

      December 17, 2011 at 9:59 am

      I know it’s kind of late to comment on this post but, I just saw them.
      These are just TOO cute!

      Reply
    3. Katherine Martinelli

      October 30, 2011 at 6:34 am

      Oh wow – these have to be the prettiest, most sophisticated Halloween treats I’ve seen!! Thanks so much for linking up to my Halloween blog hop!

      Reply
      • Barbara

        November 01, 2011 at 10:22 pm

        This is one of the nicest comments I received! Thanks!

        Reply
    4. Kimberly Henricks-Friedhoff

      October 29, 2011 at 8:20 am

      Adorable!!!

      Reply
    5. themacaronqueen

      October 21, 2011 at 2:01 pm

      These macarons look amazing. It’s perfect for halloween treats. I have a bag of candy corn in my cabinet that I was going to eat them by itself, but I think I’m going to try your recipe. I know I’m going to enjoy this.

      Reply
    6. Anna

      October 13, 2011 at 10:33 am

      Adorable! I am a candy corn fan but I usually go for the chocolate ones. The caramel apple ones are my new favorite though. I bite off the apple bit, the caramel part isn’t very good 😛

      Reply
    7. robyn

      October 30, 2010 at 6:12 pm

      Barbara, what an inspiration! Macarons are a challenge at best, then you come up with this great way of featuring them for the holidays! I love this idea. I saw a variation in the movie Kings of Pastry I’ve been wanting to try. Now you’ve set me forward to do it.

      Reply
    8. Barbara

      October 30, 2010 at 6:02 pm

      Thanks for all the sweet comments! This has been my most popular mac post ever.

      Reply
    9. Marla

      October 30, 2010 at 5:41 pm

      Barbara, thanks so much for sharing these awesome Macarons with us. I happen to love candy corn, I am sure these are as amazing to munch on as they are too gaze upon. Such pretty colors 🙂 xo”

      Reply
    10. Tina

      October 26, 2010 at 10:01 am

      Great ideas. Trying to perfect my macarons but I have difficulty with keeping them of the same size. Can you share where you got that parchment with pre made circle shape? Is it like a Silpat? Thanks.

      Reply
      • Barbara

        October 26, 2010 at 10:10 am

        Tina it is actually a macaron template that was online that I just print, but I think they’ve taken it down. Fortunately, I saved a copy on my computer. I uploaded it for you. You’ll need to print two and it is recommended that you remove it before baking your macs (although I never do and haven’t had a problem.) https://www.barbarabakes.com/wp-content/upLoads/2010/10/macarontemplate.pdf

        Good luck!

        Reply
    11. Suzanne

      October 23, 2010 at 8:31 pm

      Wow, wow, wow! I LOVE these! Don’t show my husband! LOL!

      Reply
    12. Paper and Food

      October 09, 2010 at 5:55 pm

      Cool. I love candy corn, so I’m sure these are lip-smacking good! Thanks.

      Reply
    13. Jennifer @ Maple n Cornbread

      September 30, 2010 at 8:52 pm

      Barbara, you have out done yourself, these are over the top!!!!!!!

      Reply
    14. blackbookkitchendiaries

      September 29, 2010 at 4:30 pm

      these macarons look perfect. i am still looking for the right recipe ..i will definately try this one soon. thank you for sharing.

      Reply
    15. Pretty. Good. Food.

      September 29, 2010 at 10:27 am

      These are adorable! Great photos 🙂

      Reply
    16. CAPow!

      September 26, 2010 at 2:28 pm

      these are super cute, and look delicious! Great idea!!

      Reply
    17. Cookin' Canuck

      September 24, 2010 at 3:19 pm

      Cute idea, Barbara. These would be a huge hit with my kids (okay, I might eat a few, too).

      Reply
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