What the what?! Is it REALLY almost the end of October?! ALREADY?! Seriously guys, where does the time go? (Anyone else thinking a giant black hole?) It seems like just yesterday it was October 1st and I was finally posting some Halloween goodness, and here we are, October 28th, and I’m posting my last spooky treat for Day of the Dead.
If that wasn’t enough proof that Fall and October are on their way out, the stores here have gone full-on Christmas. Everywhere, and I mean EVERYWHERE you look there’s gingerbread men, Christmas soda (julebrus), traditional Norwegian Christmas goodies like gløgg and marsipangris (marzipan pigs that only arrive around Christmas)…
No, it’s still October. Take your jolly bag of goodies and get out. Just… no. Nopity nope nope. We’re still celebrating FALL thank you very much.
So for those of you that love you some fall and fall-related holidays, let’s keep it going! I promise you (cross my heart and hope to die and all the jazz) fall recipes here until at least mid-November. AT LEAST. Because fall is obviously the coolest time of year. Totes.
So let’s pull out those food markers and piping bags, it’s time to get your Day of the Dead on!
P.S. I made you a piping template for these guys. Just ’cause you’re awesome and I love your faces. Be sure to download it here!
- 110 grams almond flour
- 200 gram powdered sugar
- 100 grams (about 3) egg whites
- 50 grams granulated sugar
- ½ cup heavy cream
- A black food marker
- In the bowl of a stand mixer, whisk the egg whites on high until fluffy and soft peaks form. Add the granulated sugar and continue whisking until shiny and stiff peaks form. In the bowl of a food processor, pulse your powdered sugar and almond flour using 2-3 second intervals until smooth. Alternatively, if you don't have a food processor, sift together the almond flour and powdered sugar to remove the lumps.
- Add your powdered sugar/almond flour to your egg whites/sugar, and gently fold. The key to good macarons is consistency, so you're looking for a batter that drips back into the bowl in mostly a ribbon (a few breaks here and there are fine). Another way to test the consistency is to drop a spoonful back into the batter, tap the bowl on the counter a couple times, and check to see that the batter is smooth.
- Line a couple of baking sheets with parchment paper with a print out of your template under each. Spoon the batter into a piping bag with a small (about ½") round tip, and pipe your skulls using the templates to guide you. Slam each baking sheet down on the counter a couple of times to work out the air bubbles, and let dry for about an hour (until a skin has formed). Preheat your oven to 350F/175C and bake for 9-11 minutes. The macarons should not be browned, and should easily peel away from the parchment paper when they're done.
- Once the macarons have cooled, you can peel them away from the parchment paper and start creating your Day of the Dead designs with your black food marker! I recommend working top to bottom, left to right so you don't smudge the food coloring. Have fun with the designs, but if you need some suggestions, Google is full of them! Once you've finished creating your designs, you can fill your macarons with whipped cream. Best served the day of or day after.