I’m kind of a stubborn person.  (Yeah, Ben’s totally rolling his eyes at the “kind of” right now.)  Once I get an idea in my head, it takes a lot to get me to give up on it.  Sometime over the past couple of months I had the idea for making candy corn macarons, and true to form, I just couldn’t let that idea go.  Even after three failed sets of macaron shells and three separate attempts at the filling, I kept working at these until I finally ended up with something that gave me the end result I was looking for.  A minor pet peeve of mine is seeing all manner of “candy corn” treats around Halloween that aren’t candy corn flavored at all and merely mimic the yellow-orange-white color pattern.  I thought the idea of candy corn macarons was a fun one but getting the flavor into them was more than a little challenging.  In fact what I ended up with are plain mac shells, vanilla buttercream, and candy corn sandwiched in the middle and on top for decoration.  It wasn’t the first idea I had but you know what?  It works.

Oh, and those failed shells I mentioned?  Yeah, just when I thought I was really getting the hang of macarons and maybe they weren’t so bad, my last three or four pans had been downright flops.  I tried changing all sorts of variables – silpat vs. parchment, higher temperatures, different oven racks, etc.  Nothing really helped.  The way I got these to work was actually a complete mistake.  After my third attempt flopped on the first pan, I shut off the oven in frustration while the second pan was still inside.  They had only baked at full temp about 6 minutes, and then stayed inside for about two hours until I went to remove the pan and was shocked by perfectly formed shells.  So in case you are having issues with too much moisture sabotaging your macarons, this is another strategy to try.  I have written the version below assuming all goes as planned for normal macarons should go but just know this is a possibility.  As much as I don’t love kitchen failures, I certainly learned a lot from this series, and ended up with some pretty tasty cookies as a result.


For the macaron shells:
110 grams almonds (slivered, blanched, etc.)
200 grams confectioners’ sugar
90 grams egg whites, aged at room temp for 24 hours or in the fridge 3-5 days
25 grams granulated sugar
Yellow powdered food coloring

For the filling:
10 tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
Pinch of salt
1½ tsp. vanilla extract
1 tbsp. heavy cream
Orange gel icing color
Candy corn, about 48 pieces

For garnish (optional):
Small amount of royal icing
Candy corn


  • 01

    To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended.  In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.  Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.  Transfer half of the batter to a medium bowl and very gently tint with yellow powdered coloring.

  • 02

    Line two baking sheets with silicone baking mats or parchment paper.  Transfer the plain white batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart.  Repeat the process with the yellow batter.  Let sit at room temperature for about an hour to develop a hard shell.

  • 03

    Preheat the oven to 280˚F.  Bake for 15-20 minutes, depending on size.  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

  • 04

    To make the filling, add the butter to the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until smooth, about 30 seconds.  Add in the confectioners’ sugar and salt and beat to combine, first on low speed and then increasing to medium-high, until light and fluffy, about 60 seconds.  Mix in the vanilla and heavy cream on low speed until incorporated.  Whip on high speed until very light and fluffy, about 4 minutes, scraping down the bowl as needed.  Tint with orange icing color.

  • 05

    To assemble, match up a yellow shell with a white shell by size.  Pipe a small dollop of buttercream on the flat side of one cookie of each pair.  Top with two pieces of candy corn and another very small dab of buttercream.  Sandwich together with the remaining cookie, pushing the frosting to the edges.  Use a dab of royal icing to glue an additional piece of candy corn to the top of each cookie.  Store in an airtight container.


  • These are amazing! I love candy corn but haven’t been able to get any in Enlgand. I agree about the copying of colours and not the true flavour – it is annoying whn e people do that. Your’s look yum!

  • Absolutely gorgeous. You’re the bomb.

  • I’m obsessed with candy corn this time of year. (Probably a good thing you can’t get it year round.) These are adorable!

  • I totally agree on the idea of things TASTING like the candy corn, not just looking like them! But, these are adorable and genius.

  • I’m so impressed! These are the most fantastic looking macarons I’ve seen!

  • nice job with these! they look perfect. I’m scared to try making macarons cause of how time consuming it is to make them perfect and i’m such a perfectionist that i know i’d get super frustrated. i’m glad you were finally able to figure this out and make beautiful & creative ones :)

  • Those are adorable! I have the same pet peeve re: cookies that look like candy corn but don’t taste like it. I just bought a kitchen scale a few weeks ago, so I can finally give macarons a try- I’m excited (and a little scared!)

  • Noelle G

    These look beautiful! Isn’t it wonderful when we accidentally turn a total flop into something beautiful?! Awesome job! :)

  • What a lovely idea for Halloween!

  • Truly creative and quite adorable! I have yet to make macarons despite accumulating a huge Word doc file full of macaron recipes, several of which are yours. I just need to find the time and stop worrying about a “fail” in the kitchen. I appreciate your wanting the macarons to taste like candy corn and admire (as always) your efforts. I didn’t even try with my candy corn sugar cookies I just posted because I am not a fan of candy corn, but they came out very cute and are a very tasty sugar cookie.

  • I absolutely adore this Candy Corn Macarons recipe. It looks amazing and perfect for the kiddies. Thanks for sharing this

  • These are absolutely adorable. I don’t even like candy corn but I just might try one of these!

  • those are sooo cute! I love the candy corn!!

  • I have a weird obsession with candy corn at this time of the year–can’t help it. For some reason, I like eating them slowly (by color layer) with a glass of cold milk–don’t ask, haha.

    Thanks for sharing!

  • I love these, but I have always been so intimidated by macarons. Its kind of encouraging to know that if I fail, I’m not alone. Now if I could just learn to fail this well…LOL LOVE them!

  • OH my gosh!! I am so impressed with your creativity! The attention to detail–how the colors of the layers correspond with the stripes on candy corn–really wowed me as well. Props to you for your diligence in conquering this recipe! :D

  • I have no words for how awesome these look. I’m sort of sad I have no time to bake before halloween… maybe I’ll buy some candy on sale and make it happen in November. :) Stubborness is good sometimes!

  • Oh my goodness Annie, these look absolutely AMAZING!! Lately, I’ve been craving anything candy corn flavored. I actually just went out to Walmart and purchased candy corn flavored M&M’s, candy corn flavored hersey kisses, and of course a bag of classic candy corn. I originally had some ideas for recipes I wanted to try out, but now I definitely have to change it up some! Thanks for the inspiration!

  • These are adorable! So festive and I’m a candy corn addict…thank you, thank you, thank you!

  • I’m intrigued! Did you try melting down the candy corns and drizzling them in a butter cream to flavor it? I wonder if that would work…

  • Annie

    Oh yes, and I learned they do not melt well. Not only that but they harden up almost instantly after melting. I tried three or four different things.

  • Yikes! Guess it’s all that paraffin in the candy! Well, you did an adorable job, as always – Happy Halloween!

  • I’m glad that you didn’t give up on these macs. These are beautiful and such a sweet treat for Fall. Good for you. By the way, if you are looking for more tips and tricks for making the best macarons, Mardi at eatlivetravelwrite.com is a macaron maven!

  • Annie

    Good to know, thanks!

  • These are adorable! Probably the way you could get me to eat candy corn. :) Really lovely job on these macs [applause]!

  • Primrose

    Great idea. Macaroons are meringue based, so the humidity is a great factor when you’re making them – never on a rainy or humid day. Yes, and letting them dry out in the oven is also recommended.

  • So fun that they turned out perfect feet after you’d given up on them. I made candy corn macs last year. Mine didn’t taste like candy corn, but for me that was a good thing. I’m not a fan of the taste, but love the fun colors.

  • Annie

    All my failed shells had feet too (looked perfect) but then were complete mush when I tried to move them. Such a fake out!

  • Pingback: {Recipe} Annie’s Candy Corn Macarons | The TomKat Studio()

  • Kevin

    Hi Annie, this is my first comment here and I have to say that I love your blog ! I’m actually a French pastry chef and if you have any questions about how to make macarons or if you want to understand why they (sometimes) don’t turn out as exected, I’d be more than happy to answer your questions! Sorry if some sentences sound too odd!

  • Annie

    Thank you! I actually have a blogging friend who is my macaron expert and she gave me lots of advice when this happened, but I will certainly keep you in mind as well. I appreciate it!

  • Carol

    I’m not ready to try macarons yet, but love the idea of a candy corn flavored treat. Did you ever think about soaking the candy corn in vodka and then adding the infused vodka into the icing similar to your margarita cupcake with the tequila? I think I might give that a shot on a cupcake!

  • Annie

    I actually have been thinking of just that, but unfortunately thought of it way too late in the game this year (basically only thought of it after the melting attempts failed). But you better believe I’m trying it next year :)

  • Wow! Pretty original idea and so cute! I’d hate to give those out to children. I think I’d save them for well deserving adults!

  • Ana

    These look so cute!