Halloween Mummy Macarons Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1 ¾ cups powdered sugar
- 1 cup almond flour (finely ground)
- 3 large egg whites (at room temperature)
- ¼ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips (for drizzling)
- 48 small candy eyes
- Vanilla buttercream or white chocolate ganache (for filling)
Instructions
- Combine the powdered sugar and almond flour in a fine-mesh sieve. Sift them together into a large bowl at least twice. This ensures a smooth shell and removes any large bits of almond that could ruin the texture. Discard any large almond pieces that won’t pass through the sieve.
- In a clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time. Increase the speed to high and beat until the mixture forms stiff, glossy peaks. Stir in the vanilla extract at the very end.
- Gently fold the dry ingredients into the whipped egg whites using a spatula. Use a “cut and fold” motion. Continue folding until the batter reaches a “lava-like” consistency—it should flow off the spatula in a continuous ribbon and settle back into the bowl within 10 seconds. Do not overmix.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with parchment paper or a silicone mat. Tap the tray firmly on the counter 3-4 times to release air bubbles. Let the shells sit at room temperature for 30-40 minutes until a “skin” forms and they are no longer sticky to the touch.
- Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes. They are done when the shells are set and don’t wiggle when touched. Allow them to cool completely on the baking sheet before attempting to remove them.
- Pair up the cooled shells by size. Pipe a small amount of buttercream or ganache onto the flat side of one shell and sandwich it with another. Melt the white chocolate chips in the microwave in 20-second bursts. Drizzle the chocolate back and forth over the top of the macarons to create bandage lines. While the chocolate is still wet, press two candy eyes onto each mummy.