Mummy Macaroons

These Mummy Macaroons are a fun, yummy treat for Halloween. Perfect for a party! Macarons are notoriously tricky to make but you can totally master this French pastry. Trust me, they’re so good it’s worth it.

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Mummy Macaroons for Halloween

These cookies are made from a basic vanilla macaroon recipe but topped with some drizzled white chocolate and candy eye balls to make them look like a mummy.

A macaron is made from two cookie shells sandwiched together with a filing in the middle. They come in many flavor combinations, but for this one we are just using vanilla to stick with the all white theme.

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Ingredients for these Halloween Cookies

• Almond Flour
• Egg Whites (at room temperature – this is important!)
• Powdered Sugar
• White Sugar
• Vanilla
• Unsalted Butter (softened)
• White Chocolate (or white almond bark)
• Candy Eye balls

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Macaroon Recipe Overview

These are the basic steps to making macaroons. Full step-by-step directions are below.

1. Make the shell batter.
2. Use a piping bag to pipe the cookies onto a baking sheet.
3. Leave these sitting out for about an hour until they start to form a shell crust.
4. Bake the cookies.
5. Whip up the filling.
6. Scoop filling between two matching cookie shells.
7. Melt the chocolate and drizzle it onto the cookie, adding candy eyes on top.

Keep in mind that the size of your macarons and how much batter you pipe for each one will affect the final count. If you make slightly larger macarons, you may end up with fewer, while smaller ones will result in more macarons.

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Want a hack to make this quicker?

If you’re on a major time crunch and like this idea and can’t make it happen, try this: Buy some premade macaroons from the grocery store or a bakery, and just add the chocolate and candy.

More Halloween Treats to Make:

Check out these other quick recipes in our winter holiday baking hub. It’s your go-to guide for all our best fall and winter seasonal baking.

Mummy Donuts

Colorful Monster Cookies

Bat Charcuterie Board

Brownie Bats

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Halloween Mummy Macarons

5 from 7 votes

Mummy Macaroons are a fun, yummy treat for Halloween.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting Time 1 hour hr

Servings: 20 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Macaron Shells:

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites at room temperature
• ¼ cup granulated sugar

For the Filling:

• ½ cup unsalted butter softened
• 1 cup powdered sugar
• dash Vanilla extract

Decoration:

• White chocolate
• Candy eye balls

Method

 

Shell Directions:

1. Stir almond flour and powdered sugar together in a bowl.
2. In a clean mixing bowl, beat the egg whites until they become foamy.
3. Gradually add granulated sugar while continuing to whip.
4. Beat until stiff, glossy peaks form. (You should be able to hold the bowl upside down without the meringue falling out.)
5. Use a spatula to gently fold the dry mixture into the whipped egg whites.
6. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1-1.5 inches in diameter) onto parchment-lined baking sheets, spacing them evenly.
7. Leave the piped macarons to rest at room temperature for 30-60 minutes, or until a slight crust forms on the surface.
8. Preheat your oven to 300°F
9. Bake the macarons for 15-20 minutes, or until they have developed feet and the shells are firm but not browned. Rotate the baking sheets halfway through for even baking.
10. Allow the macarons to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Filling Directions:

1. Whip together the softened butter, powdered sugar and vanilla.
2. Pair up the cooled macaron shells by size and shape.
3. Pipe or spoon a small amount of filling onto one shell and gently press the other shell on top to create a sandwich.

Decorate:

1. Melt your white chocolate and drizzle over the macarons.
2. Add two candy eyeballs on top, using the chocolate as ‘glue’.

Notes

Serve them immediately or refrigerate them for a day or two to allow the flavors to meld together.

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