Easy Mummy Macarons Fun Spooky Halloween Treat

These mummy macarons are classic vanilla macarons filled with sweet buttercream and then transformed to look like a spooky Halloween mummy! These delectable treats are perfect for any Halloween parties or festivities! Not only do they look impressive, but they taste absolutely amazing too!

Halloween Mummy Macarons Recipe

These mummy macarons are an absolute hit with both kids and adults alike! Perfect for the Halloween season, you can’t go wrong with serving these tasty treats.

The kids will love helping you add the mummy wraps and eyes to each macaron! Plus, they are ridiculously delicious.

🥘 Mummy Macaron Ingredients

Macarons use a simple list of ingredients. However, it is important that you grab almond flour for this recipe as all-purpose flour won’t work here!

Macaron Cookies

Powdered Sugar - 1¾ cups of powdered sugar.Almond Flour - 1 cup of finely ground almond flour.Salt -1 teaspoon of salt.Egg Whites -3 large, room temperature egg whites.Sugar - ¼ cup of white granulated sugar.Vanilla - ½ teaspoon of vanilla extract.

Buttercream Filling

Unsalted Butter - 1 cup of room temperature unsalted butter.Confectioners’ Sugar - 3 cups of powdered sugar.Vanilla - 1 teaspoon of vanilla extract.Heavy Cream - 3 tablespoons of heavy cream. You could use more or less, depending on your desired consistency.

Mummy Wraps

White Chocolate Chips - ½ cup of white chocolate chips for the mummy wrap.Mini Candy Eyes - 1 package of mini candy eyes.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🍴 Equipment Needed To Make Macarons

To get started on this festive treat, there are a few essential items that you’ll need to grab. First, you’ll need your food processor to ensure that your dry ingredients are incredibly finely ground.

Once your mixture is extra-fine, you’ll need a fine-mesh sieve for sifting everything through.

Of course, you’ll need some mixing bowls for combining all of your ingredients. You can choose to use a hand mixer or a stand mixer for whipping up your egg whites! Afterward, you’ll need a silicon spatula to gently fold everything together.

After your macaron batter is perfectly mixed, you’ll need a piping bag with a round tip (or a Ziploc bag) to pipe them into perfectly sized discs.

You can do this on either a silicone mat or a piece of parchment paper that has been placed on a baking sheet.

After baking, the macarons can be transferred to a wire rack to finish cooling.

🔪 How To Make Mummy Macarons

These mummy macarons may have a few steps, but they are not difficult to make! Be sure to read the instructions and tips before starting.

You’ll end up with around 30 mummy macarons when finished, perfect for a Halloween party!

Prepare The Batter

Add dry ingredients. Add the 1¾ cups of powdered sugar, 1 cup of almond flour, and ½ teaspoon of salt to your food processor.Mix. Use your food processor to mix on low speed until it has become extremely fine. Use a fine-mesh sieve to sift the ingredients into a bowl.Beat the eggs. In a different large bowl, beat the 3 egg whites and the remaining ½ teaspoon of salt using your hand mixer until soft peaks form.Add the sugar. While still mixing, slowly add the ¼ cup of sugar into the fluffy egg whites, until everything is fully mixed.Beat until thick. Continue to mix the ingredients until stiff peaks form (*see note). Add in the ½ teaspoon of vanilla and beat once more until it is just incorporated.Gently fold. Next, add in about a third of the dry ingredient mixture and then use a rubber spatula to gently fold it until everything is well combined.Continue adding dry ingredients. Repeat this process with the rest of the dry ingredient mixture, only adding a third portion at a time, and gently folding in between each addition.Fold until ribbon consistency. After the final portion of the flour mixture has been added, continue to slowly fold the batter until the it falls from the spatula in ribbons.

Make The Macarons

Transfer the batter. Once your batter has a ribbon consistency, scoop it into a piping bag with a round tip (or a storage bag with the corner snipped off).Prepare a baking sheet. Place either a macaron mat, nonstick baking mat, or a piece of parchment paper onto your baking sheet.Pipe. Pipe the batter onto your prepared baking sheet in 1½-inch circles (*see note). It is important to ensure that they are at least 1 inch apart from each other.Tap. Firmly tap the baking sheet onto the counter multiple times to get rid of any excess air bubbles.Rest. Leave the macarons on counter to rest for 30-60 minutes, or until they are dry to the touch.Preheat. While they are resting, preheat your oven to 300˚F (150˚C).Bake. After resting, bake the macarons for 17 minutes, or until they no longer stick to the mat.Cool. Remove them from the oven and move them to a wire rack to completely cool before you fill them.

Make The Filling

Beat the butter. Add your 1 cup of room temperature butter to a mixing bowl. Using your hand mixer, beat it for 1 minute until it is light and fluffy.Sift the powdered sugar. Into the butter, sift the 3 cups of powdered sugar and mix until it is thoroughly combined.Gradually combine. Finally, add the 1 teaspoon of vanilla and mix again to combine. Slowly add in the 3 tablespoons of heavy cream in small portions, making sure to mix in between each addition until you reach the thickness that you like.

Assemble Mummy Macarons

Transfer the buttercream. Transfer the finished filling into a piping bag (or a storage bag with the corner cut off).Assemble macarons. Once the shells are completely cool, pipe a dollop of buttercream into the center of one macaron shell. Then, take another shell and put it on top of the buttercream and gently press them together.Repeat. Continue with your remaining cookies and filling.Melt the chocolate. Place your ½ cup of white chocolate chips into a microwave-safe bowl and heat it in 30-second increments, making sure to stir well between each session until the chocolate is melted.Drizzle. Transfer the melted chocolate into a Ziploc bag and snip off the corner (or you can use a large spoon). Drizzle the chocolate over the macarons in long, fat strips (about 8-10 times per macaron) to resemble the wrapping of the mummy. Make sure to leave a small gap for the eyes.Add the eyes. Next, dip the back of each candy eye into some melted white chocolate and then place two onto each macaron.Chill and mature. Allow the macarons to chill in the fridge for 10 minutes to allow the chocolate to set before transferring them to an airtight container and keeping them in the fridge for 24 hours to mature. Then, allow them to come up to room temperature and serve.

These yummy mummies are perfect for Halloween parties! Check out some more easy appetizers that are great for get-togethers! Enjoy!

💭 Angela’s Tips & Recipe Notes

Make sure you beat the egg mixture until stiff peaks form and you don’t stop mixing too early.Macaron baking mats are a great tool for making sure that all of your shells are the same size. However, you can also just print off a template!All of your ingredients need to come to room temperature before adding them!Weighing all of your ingredients is the most efficient way in ensuring that you have the correct amount of each ingredient. Macarons are very technical, so this is important!Don’t overmix the batter once all of the ingredients have been added. It can cause the macaron shells to deflate in the oven.For the best texture, make sure to sift all of your dry ingredients.Let your macarons rest for 30-60 minutes before baking for best results.

🥡 Storing

To store your macarons (before filling and assembling them), place them into a sealed container and keep the macarons in the fridge for up to 6 days. Just add your filling when you are ready to finish!

To store your fully assembled macaron mummies, keep them in the refrigerator in an airtight storage container for up to 4 days.

Freezing Macarons

Once the unassembled macarons have fully cooled, place them into a sealed container and store them in the freezer. Let them thaw out in the fridge for a couple of hours before you fill them.

If you want to freeze your filled macarons, wait until they have finished blooming in the fridge, and then freeze them in a sealed container. Let them thaw for a few hours in the refrigerator before enjoying.

Are Macarons Difficult To Make? No! They are just extremely technical and do have a long list of steps. However, as long as you follow each step of the process, your macarons will turn out great! For extra help, make sure to check out the tips and tricks listed above. Why Is Almond Flour Used In Macarons? Almond flour creates a much finer texture than other varieties of flour, which is essential in macarons. Without it, your macarons won’t be smooth! Do Macarons Need To Be Refrigerated? Macaron shells do not have to be refrigerated, but they do last longer if they are. However, fully assembled macarons depend on what kind of filling you are using. Since this recipe uses buttercream, they need to be placed in the fridge.

🎉 Fun Kid-Friendly Treats

Rainbow Rice Krispies Treats - These colorful Rice Krispies treats are layered in rainbow layers and are just as easy to make as the standard version!Crack Grapes - These tasty grapes are coated in crushed-up Jolly Ranchers for a fun and fruity snack!Rainbow Lollipop Drip Cake - This vibrant and fun cake is extremely impressive, yet simple to make!Easter Basket Cupcakes - For some fun, bunny treats, these cupcakes look like they are an Easter basket!Lucky Charms Bark - This sweet chocolate bark only uses 3 ingredients! Puff Pastry Hearts - These adorable pie-filled hearts only use 2 simple ingredients!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review

Mummy Macarons

Author | Angela

Servings: 30 macarons Calories: 161kcal Prep 30 minutes Cooking 20 minutes Rest 30 minutes Total Time 1 hour 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xMacarons▢ 1¾ cups powdered sugar▢ 1 cup almond flour (finely ground)▢ 1 teaspoon salt (divided into two ½-teaspoon portions)▢ 3 large egg whites (at room temperature)▢ ¼ cup sugar▢ ½ teaspoon vanilla extractVanilla Buttercream▢ 1 cup unsalted butter (2 sticks, at room temperature)▢ 3 cups confectioners sugar▢ 1 teaspoon vanilla extract▢ 3 tablespoon heavy cream (more or less, as needed)Mummy Wraps▢ ½ cup white chocolate chips▢ 1 package mini candy eyes

InstructionsMake The MacaronsAdd the powdered sugar, almond flour, and ½ teaspoon of salt to the bowl of your food processor.1¾ cups powdered sugar, 1 cup almond flour, 1 teaspoon saltUse your food processor to mix on low speed until the mixture has become extra-fine. Use a fine-mesh sieve to sift the ingredients into a large bowl.In a separate large mixing bowl, use a hand mixer to beat the egg whites and remaining ½ teaspoon of salt until soft peaks form.3 large egg whites, 1 teaspoon saltGradually add the sugar into the egg whites while continuing to mix, until everything is fully distributed. ¼ cup sugarContinue to beat the egg mixture until stiff peaks form (*see note). Add in the vanilla and beat again until it is just incorporated.½ teaspoon vanilla extractNext, add in about ⅓ of the dry ingredient flour mixture and use a rubber spatula to gently fold it in until it is combined.Repeat this process with the remaining ⅔ of the sifted flour mixture, only adding ⅓ at a time, and gently folding in between each addition. After the last bit of the flour mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons.Pipe The MacaronsOnce you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a Ziploc bag with the corner cut off). If you have a macaron mat, place it onto your rimmed baking sheet. However, if you don’t have one, place a dot of batter into each corner of your rimmed baking sheet and place a piece of parchment paper on top (the batter acts as a glue to keep the paper from sliding around).Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles (*see note), making sure to space them at least 1 inch apart from each other.Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles.Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch.While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C).Once ready, bake the macarons for 17 minutes, or until the feet are well-risen and the macarons don’t stick to the paper.Remove the macarons from the oven and transfer them to a wire rack to completely cool before you add the filling.Make The Vanilla Buttercream FillingAdd your room temperature butter to a mixing bowl. Use a hand mixer to beat it for 1 minute until the butter has become light and fluffy. 1 cup unsalted butterUsing a fine-mesh sieve, sift in the powdered sugar and mix until thoroughly incorporated. 3 cups confectioners sugarNext, add the vanilla and beat to combine. Gradually add in the heavy cream in 1 tablespoon increments, making sure to beat in between each addition until you reach your desired consistency.1 teaspoon vanilla extract, 3 tablespoon heavy creamAssemble Mummy MacaronsTransfer the finished buttercream into a piping bag with a round tip (or a storage bag with the corner cut off). Take one cooled macaron shell and pipe a dollop of buttercream into the center. Place a second macaron shell on top and gently press them together, forming a sandwich.Repeat this process with your remaining cookies and filling.Place your white chocolate chips into a microwave-safe bowl and heat it in 30-second increments, making sure to stir well between each session until the chocolate is melted.½ cup white chocolate chipsTransfer the melted chocolate into a Ziploc bag and snip off the corner (or you can use a large spoon). Drizzle the chocolate over the macarons in long, fat strips (about 8-10 times per macaron) to resemble the wrapping of the mummy. Make sure to leave a small gap for the eyes. Next, dip the back of each candy eye into some melted white chocolate and then place two onto each macaron. 1 package mini candy eyesAllow the macarons to chill in the fridge for 10 minutes to allow the chocolate to set before transferring them to an airtight container and keeping them in the fridge for 24 hours to mature. Then, allow them to come up to room temperature and serve. Equipment You May Needfood processorFine Mesh SieveHand Mixer Notes It is important that you beat the egg mixture until stiff peaks form, not stopping before that. If you aren’t sure if the mixture is thick enough, hypothetically, you should be able to flip the bowl upside down and nothing should fall out! Macaron baking mats make piping macarons much easier, as it ensures they are all the perfect size! However, if you don’t have a mat, you can always print out a template! Make sure that any of your refrigerated ingredients (such as eggs) have come to room temperature before using! Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible (which truly matters in macarons). After all, baking is a science! Make sure you don’t overmix your batter, as it will cause your macarons to flatten out. Don’t skip out on sifting your ingredients. This is what helps to achieve the perfect texture! Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet. To store macaron shells: Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready! To store assembled macarons: Place your macarons into the fridge in an airtight container for up to 4 days. To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them. To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

No! They are just extremely technical and do have a long list of steps. However, as long as you follow each step of the process, your macarons will turn out great! For extra help, make sure to check out the tips and tricks listed above.

Why Is Almond Flour Used In Macarons? Almond flour creates a much finer texture than other varieties of flour, which is essential in macarons. Without it, your macarons won’t be smooth!

Do Macarons Need To Be Refrigerated? Macaron shells do not have to be refrigerated, but they do last longer if they are. However, fully assembled macarons depend on what kind of filling you are using. Since this recipe uses buttercream, they need to be placed in the fridge.

Almond flour creates a much finer texture than other varieties of flour, which is essential in macarons. Without it, your macarons won’t be smooth!

Macaron shells do not have to be refrigerated, but they do last longer if they are. However, fully assembled macarons depend on what kind of filling you are using. Since this recipe uses buttercream, they need to be placed in the fridge.

Love This Recipe?Click On A Star To Rate It!

5 from 1 review

Mummy Macarons

Author | Angela

Servings: 30 macarons

Calories: 161kcal

Prep 30 minutes

Cooking 20 minutes

Rest 30 minutes

Total Time 1 hour 20 minutes

Ingredients US CustomaryMetric1x2x3xMacarons▢ 1¾ cups powdered sugar▢ 1 cup almond flour (finely ground)▢ 1 teaspoon salt (divided into two ½-teaspoon portions)▢ 3 large egg whites (at room temperature)▢ ¼ cup sugar▢ ½ teaspoon vanilla extractVanilla Buttercream▢ 1 cup unsalted butter (2 sticks, at room temperature)▢ 3 cups confectioners sugar▢ 1 teaspoon vanilla extract▢ 3 tablespoon heavy cream (more or less, as needed)Mummy Wraps▢ ½ cup white chocolate chips▢ 1 package mini candy eyes

Equipment You May Needfood processorFine Mesh SieveHand Mixer

Notes It is important that you beat the egg mixture until stiff peaks form, not stopping before that. If you aren’t sure if the mixture is thick enough, hypothetically, you should be able to flip the bowl upside down and nothing should fall out! Macaron baking mats make piping macarons much easier, as it ensures they are all the perfect size! However, if you don’t have a mat, you can always print out a template! Make sure that any of your refrigerated ingredients (such as eggs) have come to room temperature before using! Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible (which truly matters in macarons). After all, baking is a science! Make sure you don’t overmix your batter, as it will cause your macarons to flatten out. Don’t skip out on sifting your ingredients. This is what helps to achieve the perfect texture! Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet. To store macaron shells: Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready! To store assembled macarons: Place your macarons into the fridge in an airtight container for up to 4 days. To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them. To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.

Nutrition

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Course Dessert, Dessert RecipesCuisine French

US CustomaryMetric

Halloween Mummy Macarons Recipe#

🥘 Mummy Macaron Ingredients#

Macaron Cookies#

Buttercream Filling#

Mummy Wraps#

🍴 Equipment Needed To Make Macarons#

🔪 How To Make Mummy Macarons#

Prepare The Batter#

Make The Macarons#

Make The Filling#

Assemble Mummy Macarons#

💭 Angela’s Tips & Recipe Notes#

🥡 Storing#

Freezing Macarons#

🎉 Fun Kid-Friendly Treats#

📋 Recipe#

Mummy Macarons#

Nutrition#

Halloween Mummy Macarons Recipe

🥘 Mummy Macaron Ingredients

Macaron Cookies

Buttercream Filling

Mummy Wraps

🍴 Equipment Needed To Make Macarons

🔪 How To Make Mummy Macarons

Prepare The Batter

Make The Macarons

Make The Filling

Assemble Mummy Macarons

💭 Angela’s Tips & Recipe Notes

🥡 Storing

Freezing Macarons

🎉 Fun Kid-Friendly Treats

📋 Recipe

Mummy Macarons

Nutrition