Macarons colored for Halloween with a mascarpone-caramel filling. After much trial and error, I was able to perfect a macaron recipe that worked for me. I am a reluctant baker but this seems to work even for a scatterbrain like me. It is very important that certain guidelines are followed to ensure a proper cookie. These are worth every effort. I recommend weighing the ingredients instead of using volume measurements.
Feel free to mix up the colors by making black macarons and orange filling.
If you cannot weigh the almond flour and powdered sugar, be sure to use scant 2/3-cup measurements. If you have a metric scale, I used 65 g of fine almond flour and 65 g confectioners' sugar.
Take care that the bowl and whisk attachment of the stand mixer are both clean and free of any contaminants such as dust or oil residue.