Mummy Macarons

🥘 Ingredients

Macaron Cookies

• Powdered Sugar - Powdered sugar, or confectioners sugar, is a staple ingredient in macaron shells.
• Almond Flour - Try to buy almond flour that is super fine.
• Cream of Tartar - Adding a little bit of cream of tartar can help to strengthen your meringue.
• Egg Whites - Let your egg whites come to room temperature before getting started.
• Sugar - Regular granulated sugar will be added to the egg whites to make meringue.
• Vanilla - Pure vanilla extract adds flavor.

Buttercream Filling

• Unsalted Butter - You can't have buttercream frosting without butter.
• Confectioners' Sugar - More powdered sugar is needed to thicken the frosting.
• Vanilla - Pure vanilla extract will always have the best flavor.
• Heavy Cream - Heavy cream will thin out your frosting to reach your desired consistency.

Mummy Wraps

• White Chocolate Chips - Melted white chocolate chips for the mummy wrap.
• Mini Candy Eyes - Some mini candy eyes to make them look like mummies.

🍴 Equipment Needed To Make Macarons

To get started on this festive treat, you'll need to grab a few essential items. 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 to sift everything through.

Of course, you'll need some mixing bowls to combine all of your ingredients. You can choose to use a hand mixer or a stand mixer to whip 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 ziptop storage bag) to pipe them into perfectly sized discs. You'll use these again for piping the buttercream frosting between the macaron shells, too.

You can do this on either a silicone mat or a piece of parchment paper that has been placed on a baking sheet. Lastly, you'll need a wire cooling rack.

🔪 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 or treat bags for school kids.

Prepare The Batter

Add. In your food processor bowl, add 125 grams of almond flour and 125 grams of confectioner's sugar.

Blend and sift. Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl. Set aside.

Start the meringue. Add 100 grams of egg whites to the bowl of your stand mixer and beat using the whisk attachment until frothy.

Continue. Add ¼ teaspoon of cream of tartar and keep beating until soft peaks form.

Mix in sugar. Gradually add 80 grams of sugar to the egg whites while continuing to mix, until everything is fully distributed. Then add ½ teaspoon vanilla extract.

Keep mixing. Continue to beat the egg mixture until stiff peaks form.

Start folding. Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber spatula to gently fold it in until it is combined.

Repeat. Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time and gently folding in between each addition.

Finish. After the last bit of the egg mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons. *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

Pipe The Macarons

Prepare. Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off).

Get the baking sheet ready. 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 the glue to keep the paper from sliding around).

Pipe. Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other.

Remove air bubbles. Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.

Rest. Allow the macarons to rest on the counter at room temperature for 30-60 minutes or until they are dry to the touch and no longer tacky.

Preheat. While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C/Gas Mark 2).

Bake. Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t move if you tap on them slightly (they should only just start to brown).

Cool. Remove the macarons from the oven and let them cool on the baking sheet for 10 minutes before moving them to a wire rack to finish cooling.

Make The Filling

Add. In a large mixing bowl, add ½ cup of butter. I recommend that your room temperature butter is between 68-70°F (20-21°C), and not so soft that you can easily indent it with your fingertip.

Beat. Use a hand mixer or stand mixer to beat it for 1 minute until the butter has become light and fluffy.

Sift. Using a fine-mesh sieve, sift in 1 cup of confectioner sugar and mix until thoroughly incorporated.

Add. Next, add ½ teaspoon of vanilla extract and beat to combine. Gradually add ½ tablespoon of heavy cream in small increments, making sure to beat in between each addition until you reach your desired consistency.

Decorate

Melt. Melt ½ cup of white chocolate chips in the microwave by heating it in 30-second increments and stirring well in between.

Match. Match up your macaron shells based on size and flip one over.

Drizzle. Add a thick drizzle of chocolate onto all of the top shells.

Add eyes. Use a small dot of melted chocolate to attach some mini candy eyes.

Assemble the Macarons

Prepare. Scoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off).

Pipe. Pipe the buttercream on the bottom shells and then sandwich on the tops.

Repeat. Repeat this process with your remaining macaron shells and vanilla buttercream.

Chill. For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.

💭 Angela's Pro Tips & Recipe Notes

• Reach stiff peaks. Make sure you beat the egg mixture until stiff peaks form and you don't stop mixing too early.
• Try a baking mat. 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!
• Use room temperature ingredients. All of your ingredients need to come to room temperature before adding them.
• Use a scale. Weighing all of your ingredients is the most efficient way to ensure that you have the correct amount of each ingredient. Macarons are very technical, so this is important.
• Have the right consistency. Don't overmix the batter once all of the ingredients have been added. It can cause the macaron shells to deflate in the oven.
• Sift the dry ingredients. For the best texture, make sure to sift all of your dry ingredients.
• Let them rest. 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 the macaron shells 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. Thaw for a few hours in the refrigerator before enjoying.

❓ Mummy Macarons Recipe FAQ's

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