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Home » Recipes » Halloween

Last Updated: Aug 9, 2024 by Angela Latimer · 1 Comment

Mummy Macarons

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Best mummy macarons recipe pin featuring a plate of stacked macarons and text title overlay.

My tasty mummy macarons are classic vanilla macarons filled with buttercream frosting and then decorated to look like a spooky Halloween mummy. These delectable treats are perfect for any Halloween party or festivities. Not only do they look impressive, but they taste amazing too.

I have so many Halloween treats, like my Halloween brownies, Halloween muddy buddies, and peanut butter spider cookies.

Vanilla mummy macarons with buttercream filling and candy eyes.
Jump to:
  • 🥘 Ingredients
  • 🍴 Equipment Needed To Make Macarons
  • 🔪 How To Make Mummy Macarons
  • ❗ Top Tip: Macaron Batter Consistency
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • ❓ Mummy Macarons Recipe FAQ's
  • 🎉 More Fun, Kid-Friendly Treats
  • 📖 Recipe Card
  • 💬 Comments & Reviews

My super cute 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're just as delicious as they are fun to make.

🥘 Ingredients

Mummy macarons labeled ingredients for the shells and decorations.
Mummy macarons labeled ingredients for the vanilla buttercream filling.

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.

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, 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.

Mummy macarons process photo 1 add the almond flour and confectioners sugar in the bowl of your food processor.
Mummy macarons process photo 2 sift the combined dry ingredients.

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.

Mummy macarons process photo 3 add egg whites in a clean, dry bowl.
Mummy macarons process photo 4 beat egg whites until frothy.

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

Mummy macarons process photo 5 add cream of tartar.
Mummy macarons process photo 6 add vanilla extract.

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.

Mummy macarons process photo 7 beat until stiff peaks form.
Mummy macarons process photo 8 gradually fold eggs into the dry ingredients.

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.

Mummy macarons process photo 9 gradually fold more eggs into the dry ingredients.
Mummy macarons process photo 10 fully combined macaron batter.

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.

❗ Top Tip: Macaron Batter Consistency

One of the biggest mistakes bakers make with macarons is not combining the batter until it reaches the right consistency (this is called macaronage).

When you first start folding, the mixture will be very thick. As you continue to fold, it will become thinner.

The ideal consistency will move similarly to lava and will fall off your spatula in ribbons. It should also be shiny.

An easy way to test if it is ready is to form a figure 8 with the batter as it falls off of your spatula. It should take about 10 seconds for the batter to sink back into itself.

If it takes longer, your batter is too thick and needs to be folded some more. If it happens more quickly, your batter is too thin and has been overmixed.

Overmixed batter can't be fixed, and it will cause your shells to crack or not develop feet. Undermixed batter will cause lumpy and hollow shells. Go slow to avoid accidentally overmixing it.

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.

Mummy macarons process photo 11 pipe the macarons onto your baking sheet or silicone mat.
Mummy macarons process photo 12 baked macaron shells.

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.

Mummy macarons process photo 13 beat room temperature butter until smooth and light.
Mummy macarons process photo 14 add confectioners sugar and extract.
Mummy macarons process photo 15 mix buttercream frosting until it reaches desired piping consistency.

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.

Mummy macarons process photo 16 melt white chocolate for drizzling.
Mummy macarons process photo 17 arrange macaron shells.
Mummy macarons process photo 18 drizzle half of the macaron shells for the mummy appearance.

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

Mummy macarons process photo 19 add the candy eyes.
Mummy macarons process photo 20 pipe buttercream frosting onto half of the macaron shells.

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.

Tasty vanilla mummy macarons randomly assorted on a black background.

>>>See All Of My Tasty Recipes Here!<<<

💭 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.

📚 Looking for More Macaron Resources?

See the complete beginner's guide to making macarons for starting your journey to macaron mastery. Or get help with the baking process in my troubleshooting macarons article.

🥡 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.

Tall overhead image of the decorated mummy macarons on black background.

❓ Mummy Macarons Recipe FAQ's

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, the macarons need to be placed in the fridge.

🎉 More 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.
  • Halloween cake pops in 4 designs - a jack-o-lantern treat-or-treat basket, a witch's bubbling cauldron, a white ghost, and Jack Skellington.
    Halloween Cake Pops
  • Cute as can be monster cake pops in five designs to make your Halloween tasty and festive.
    Monster Cake Pops
  • Square image showing two pumpkin macarons stacked on more macarons.
    Pumpkin Macarons
  • Square image of orange and white pumpkin cake pops in a jar.
    Pumpkin Cake Pops
See more Halloween →

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📖 Recipe Card

Vanilla mummy macarons with buttercream filling and candy eyes.
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5 from 1 review

Mummy Macarons

My tasty mummy macarons are classic vanilla macarons filled with buttercream frosting and then decorated to look like a spooky Halloween mummy. These delectable treats are perfect for any Halloween party or festivities. Not only do they look impressive, but they taste amazing too.
Author | Angela Latimer
Servings: 20 macarons
Calories: 168kcal
Prep 30 minutes minutes
Cooking 15 minutes minutes
Resting Time 30 minutes minutes
Total Time 1 hour hour 15 minutes minutes
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Ingredients
 

Vanilla Macarons

  • 125 grams almond flour (about 1¼ cup + 2 tsp)
  • 125 grams confectioners sugar (about 1¼ cup + 1 tsp)
  • 100 grams egg whites (about 3-4 large eggs, room temperature)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • 80 grams sugar (about ⅓ cup + 1 tsp)

Vanilla Buttercream

  • ½ cup butter (unsalted)
  • 1 cup confectioners sugar
  • ½ teaspoon vanilla extract
  • ½ tablespoon heavy cream (or more, if needed)

Mummy Wraps

  • ½ cup white chocolate chips (melted)
  • mini candy eyes

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Make The Macaron Batter

  • In the bowl of your food processor, add the 125 grams almond flour and 125 grams confectioners sugar.
  • 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.
  • Add 100 grams egg whites to the bowl of your stand mixer and beat using the whisk attachment until frothy.
  • Add ¼ teaspoon cream of tartar and keep beating until soft peaks form.
  • Gradually add 80 grams sugar to the egg whites while continuing to mix, until everything is fully distributed. Then add ½ teaspoon vanilla extract.
  • Continue to beat the egg mixture until stiff peaks form.
  • 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 this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, and gently folding in between each addition.
  • 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

  • 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).
  • 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 glue to keep the paper from sliding around).
  • 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.
  • 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.
  • 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.
  • While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C/Gas Mark 2).
  • Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t move if you tap on them slightly.
  • 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 Vanilla Buttercream Filling

  • In a large mixing bowl, add ½ cup butter. I recommend butter that is between 68-70°F (20-21°C), and not so soft that you can easily indent it with your fingertip.
  • Use a hand mixer or stand mixer to beat it for 1 minute until the butter has become light and fluffy.
  • Using a fine-mesh sieve, sift in 1 cup confectioners sugar and mix until thoroughly incorporated.
  • Next, add ½ teaspoon vanilla extract and beat to combine. Gradually add ½ tablespoon heavy cream in small increments, making sure to beat in between each addition until you reach your desired consistency.

Decorate

  • Melt ½ cup white chocolate chips in the microwave by heating it in 30-second increments and stirring well in between.
  • Match up your macaron shells based on size and flip one over.
  • Add a thick drizzle of chocolate onto all of the top shells.
  • Use a small dot of melted chocolate to attach some mini candy eyes.

Assemble The Macarons

  • Scoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off).
  • Pipe the buttercream on the bottom shells and then sandwich on the tops.
  • Repeat this process with your remaining macaron shells and vanilla buttercream.
  • 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.

Notes

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.
  • While you can use a storage bag with the tip cut off, it is easier to be more precise with a piping bag and tip. I used a Wilton 12 tip for both the macarons and the buttercream.
  • 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, trace circles onto parchment paper, or buy parchment paper that has the template already on it.
  • 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!
  • Don't skip out on sifting your ingredients. This is what helps to achieve the perfect texture.
  • Make sure you don't overmix your batter, as it will cause your macarons to flatten out. The consistency should be thin enough to let the batter fall from your spatula in a figure 8, and it should sink back into itself within about 10 seconds. If it is faster than this, you have overmixed it. If it is slower than this, keep folding to thin it out some more.
  • Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet and is a crucial part of the process. They should be dry and no longer tacky.
  • Air bubbles will cause your macarons to crack. After piping them, firmly bang the baking sheet onto the counter to pop the air bubbles. Then, use a toothpick to pop any that you can still see. 
Storage:
  • Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.
  • If assembled, 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

Calories: 168kcal (8%) | Carbohydrates: 20g (7%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg (5%) | Sodium: 49mg (2%) | Potassium: 30mg (1%) | Fiber: 1g (4%) | Sugar: 19g (21%) | Vitamin A: 149IU (3%) | Vitamin C: 0.03mg | Calcium: 24mg (2%) | Iron: 0.3mg (2%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Christmas Cookies, Cookies & Bars Recipes, Dessert, Dessert Recipes, Halloween
Cuisine French

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  1. Angela @ BakeItWithLove.com says

    August 09, 2024 at 8:46 am

    5 stars
    I love these mummy macarons and have updated the recipe completely for the best no-fail cookies. Have fun with these delightfully spooky sweets! Angela

    Reply

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Best mummy macarons recipe pin featuring a plate of stacked macarons and text title overlay.
Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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