Halloween Mummy Macarons Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free
Ingredients
Scale
- 1 ¾ cups powdered sugar
- 1 cup superfine almond flour
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 1 cup vanilla buttercream or white chocolate ganache (for filling)
- ½ cup white chocolate melting wafers (for decoration)
- 48 small candy eyes
Instructions
- Sift the Dry Ingredients: In a large bowl, sift together the powdered sugar and the almond flour. If there are large bits of almond left in the sifter, discard them. Whisk the two together until perfectly combined and airy. This ensures your macaron shells are smooth and free of bumps.
- Whip the Meringue: 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 stiff, glossy peaks form. Stir in the vanilla extract at the very end.
- The Macaronage Process: Gently fold the dry ingredients into the meringue in three additions. Use a spatula to fold from the bottom, up over the top, and then cut through the center. Continue folding until the batter reaches a “lava-like” consistency and you can draw a figure-eight with the batter without it breaking.
- Pipe and Rest the Shells: 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. Tap the tray firmly on the counter 5 times to release air bubbles. Let the shells sit at room temperature for 30 to 60 minutes until a “skin” forms and they are no longer sticky to the touch.
- Baking: Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes. They are done when the shells are set and do not move on their “feet” when lightly touched. Allow them to cool completely on the baking sheet before removing them.
- Filling and Assembly: Match 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 its partner. Repeat until all macarons are filled.
- Decorate the Mummies: Melt the white chocolate wafers in the microwave in 30-second intervals. Transfer the melted chocolate to a small piping bag or use a fork to drizzle “bandage” lines back and forth across the top of the macarons. While the chocolate is still wet, place two candy eyes on each macaron, peeking out from between the bandages.