Delicious Halloween Macarons to Wow Your Guests

Begin by sifting together the **almond flour** and **powdered sugar** to ensure a smooth texture. This step is crucial for achieving the perfect macaron shell.

In a separate bowl, whisk the **egg whites** with a **pinch of salt** until soft peaks form. Gradually add in the **granulated sugar**, continuing to whisk until you reach stiff peaks. This means the mixture should hold its shape firmly when you lift the whisk.

Add a few drops of your selected **food coloring** to the egg whites and gently fold it in until fully integrated.

Carefully fold the sifted flour mixture into the egg white mixture. Be gentle but thorough, ensuring there are no dry ingredients left. The texture should be glossy and flow smoothly.

Transfer the batter into a piping bag fitted with a round tip. Line a baking sheet with parchment paper, and pipe circles about 3 cm (1.2 inches) wide, leaving space between them as they will spread slightly.

Let the piped macarons sit at room temperature for about **30 minutes** to develop a skin. This is essential for a nice foot on your macarons.

Preheat your oven to **150 degrees Celsius (300 degrees Fahrenheit)**. Once the macarons have developed a skin, place them in the oven and bake for **15-20 minutes**, until they have risen and the tops are shiny.

It's important to check on them towards the end of baking time; they should not be soft or undercooked. Once done, remove them from the oven and let them cool completely on the baking sheet.

Once cooled, carefully remove the macaron shells from the parchment paper. Match them in pairs of similar sizes. If you are using a filling, pipe or spread a small amount in the center of one shell and place the other shell on top, pressing gently to adhere.

These **Halloween macarons** can be decorated with icing or sprinkles if desired. Enjoy your beautiful treats and don’t forget to share the recipe with friends!