Candy Corn Macarons

5 from 5 ratings

These candy corn macarons taste just like our favorite little Halloween candies and are filled with candy corn ganache!!

Prep Time20

Cook Time18

Additional Time5 30

Total Time6 8

Course: Macarons

Cuisine: French

Servings: 20 macarons

Calories: 174kcal

Author: Chelsey White

Ingredients

Candy Corn Ganache Filling

95 g candy corn 1/2 cup
170 g finely chopped white chocolate or white chocolate chips 1 cup
14 g honey 2 tsp honey
110 g heavy whipping cream, room temperature 1/3 cup + 2 Tbsp
orange gel food coloring

White Macaron Shells

110 g aged egg whites - about 4 large egg whites
1/4 tsp cream of tartar - optional
110 g granulated sugar 1/2 cup + 2 tsp
white gel food coloring - optional
140 g superfine almond flour - blanched 1 1/4 cups
125 g powdered sugar 1 cup
White and yellow gel food coloring

Equipment

Instructions

Candy Corn Ganache

This candy corn ganache filling needs about 3 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
Place 95g of candy corn in a medium-sized bowl and set aside.
Add 170g of white chocolate and 14g of honey in a separate medium-sized bowl and set aside.
Pour 110g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
Pour the hot heavy cream over the candy corn. Stir the mixture with a spoon to help infuse the cream with the candy corn, then let it sit for about 10 minutes. The cream should become a light orange color.
Pour the candy corn cream mixture through a strainer to remove the candy corn, then heat the strained cream up again until it just begins to bubble.
Then pour the cream into the bowl with the white chocolate and honey. Add in a squirt of orange gel food coloring. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

Candy Corn Macaron Shells

Line two large baking sheets with parchment paper or silicon mats. Set aside.
Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form. Add in the white gel food coloring at this point. It will get mixed in as you fold the dry ingredient in during the next step.
Sift 140g superfine almond flour and 125g powdered sugar into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together. Don't forget to scrape off the inside of the spatula intermittently. Sometimes meringue can get stuck there and not get mixed in properly.
As soon as the dry ingredients seem mostly incorporated, divide the batter evenly between two bowls (about 235g per bowl). Add a generous squirt of yellow gel food coloring into one of the bowls.
Fold the batter in both bowls until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a couple figure 8's with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to dp this, you may need to stir it a bit more.
Pour each batter into a small piping bag fit with a medium-sized round piping tip like an Ateco 805 and seal the top of the bag with a rubber band or clip.
Pipe each shell to have a diameter of about 1 3/4-inch and spacing them about 1-inch apart.
Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
Bake one tray of macarons at a time on the middle rack of your oven for 18-22 minutes and rotate the pan halfway through to help them bake evenly. After you rotate the pan, place a foil tent over the shells to prevent browning as they finish baking.
Remove from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Assembling These Candy Corn Macarons

While the macaron shells bake and cool, place the ganache in a piping bag fit with a large round piping tip. It should be quite thick and hold its shape well. Once the ganache is in the piping bag, let it come to room temperature to make it easier to pipe.
Pair up the macaron shells (one yellow and one white) then pipe a thick dollop of candy corn ganache on one macaron shell. Then gently press a second shell on top of the ganache to create a sandwich.
Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons in the fridge.

Video

Notes

Recipe Yield:

This recipe makes about 40 macaron shells, which can be used to make 20 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Candy Corn Macarons

Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
If possible, use an immersion blender to make sure your ganache turns out silky smooth!
Separate your own eggs and age them if possible! Do not use egg whites from a carton.

Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
Use gel food coloring to color these macarons. If you try to use liquid food coloring, it can throw off the consistency of the batter.
Use a macaron mat or print out a template to help you pipe consistently sized macarons.
FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
Test your oven temperature with an oven thermometer to make sure your macarons are baking at the correct temperature.
Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

Making These Candy Corn Macarons in Advance & Storage Tips

French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
Macarons can be refrigerated for up to 5 days in an airtight container.
Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
Unfilled macaron shells can be frozen for up to a month in an airtight container.
Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition