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.
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.
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
Macaroon Recipe Overview
These are the basic steps to making macaroons. Full step-by-step directions are below.
- Make the shell batter.
- Use a piping bag to pipe the cookies onto a baking sheet.
- Leave these sitting out for about an hour until they start to form a shell crust.
- Bake the cookies.
- Whip up the filling.
- Scoop filling between two matching cookie shells.
- 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.
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.
Halloween Mummy Macarons
Ingredients
Method
- Stir almond flour and powdered sugar together in a bowl.
- In a clean mixing bowl, beat the egg whites until they become foamy.
- Gradually add granulated sugar while continuing to whip.
- Beat until stiff, glossy peaks form. (You should be able to hold the bowl upside down without the meringue falling out.)
- Use a spatula to gently fold the dry mixture into the whipped egg whites.
- 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.
- Leave the piped macarons to rest at room temperature for 30-60 minutes, or until a slight crust forms on the surface.
- Preheat your oven to 300°F
- 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.
- Allow the macarons to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Whip together the softened butter, powdered sugar and vanilla.
- Pair up the cooled macaron shells by size and shape.
- Pipe or spoon a small amount of filling onto one shell and gently press the other shell on top to create a sandwich.
- Melt your white chocolate and drizzle over the macarons.
- Add two candy eyeballs on top, using the chocolate as ‘glue’.
Notes
Liz is a just a mom trying to keep it real about how little she sleeps, how often she gets puked on and how much she loves them. You can find her here every day writing about real-mom moments.
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These Mummy Macaroons look absolutely delightful. I appreciate the detailed recipe breakdown it makes attempting macarons seem much less daunting.
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