Pierced Tongue Halloween Black Macarons

I don’t know when this crazy idea came to me but once the idea was running around my brain,  it had to be done.

Everyone is so over it by now, but I couldn’t resist this Miley Cyrus version. Sorry.

The French macaron shells are plain, no extra flavorin was added, just black food coloring. Leftover vanilla flavored red buttercream was used to fill the shells and I made a fresh batch of marshmallow fondant to color and shape the tongues.

For the Black Macaron Shells:

Use a kitchen scale for precise measurements.

• 90 grams of egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
• 25-50 grams of fine granulated sugar
• 200 grams of powdered sugar
• 110 Grams of almond flour*
• Pinch of cream of tarter
• Pinch of salt
• Black food coloring

• Line two baking sheets with parchment paper or use a silpat.
• Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
• Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add  the pinches of salt and cream of tartar.
• Add the powdered sugar/almond mixture to the egg white mixture and fold, using quick strokes at first then slow down. The batter should have a “flowing like lava” consistency.  Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it’s running all over the place, you will probably have to start over. Add food coloring halfway through this process.
• Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
• Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
• Let the macarons dry for about a half hour or until they harden.
• Preheat oven to 325 degrees F.
• Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
• I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
• Bake for 18-20 minutes.
• When checking them after 10 minutes or so,  if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
• To test to see if they are done, peel the baking paper or silpat back, if the shell comes off easily, they are done.
• If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
• Transfer to a baking rack and let cool completely before matching up the shells into pairs according to size and then fill.

For the Red buttercream:

• Place butter, 2 cups of the powdered sugar and the milk in a mixer and cream together.
• Add the rest of the powdered sugar 1/2 cup at a time until combined. If the mixture is too liquid, add more powdered sugar.
• Add food coloring.
• Fit a pastry bag with a large round tip and pipe buttercream on one shell, place the fondant tongue on top and cover with the other shell.

For the Fondant Pierced Tongues:

Ingredients:

• Handful of  homemade marshmallow Fondant (recipe below)
• Flesh food coloring (I used a combination of peach and red)
• Large silver dragees

Directions:

• Work the color into the fondant.
• Pinch off a piece and roll into a small log.
• Press the log flat shaping into a tongue.
• Press a silver dragee into the fondant.
• Place on macaron shell.

For the marshmallow fondant:

Ingredients:

• 1/2  bag (1/2 pound) marshmallows (minis melt easier but you can use regular sized ones as well.)
• 2 tablespoons of water
• 1 pound of powdered sugar
• Crisco or shortening
• plastic wrap or cling film
• Gel or paste food coloring

Directions:

• Cover the inside of a heat safe bowl and a wooden spoon with Crisco or shortening.
• Place marshmallows and water in the bowl.
• Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
• When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
• Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
• Dump the fondant on the sugared surface and knead the rest of the sugar in.
• Separate the fondant into different parts and color as desired by adding a few drops of gel colors at a time and kneading it in until the color is evenly distributed and you get the color you want.
• Wrap each piece in plastic wrap until you use it.
• Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.