Easy Halloween Macarons Recipe

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This Easy Halloween Macarons Recipe is just what you are looking for! These are the best treats you can prepare for Halloween.

Easy Halloween Macarons

Here is something you will be enjoying while making, not just one, but three different looks that are so perfect for Halloween. I can’t wait to make a lot of these macarons. My kids are going to be so excited! They won’t be able to keep their hands off these scary (but adorable) macarons.

Making the decorations is so simple. You don’t need to be Michelangelo. All you need are the right piping tips, and you’ll make the best icing decorations ever.

Don’t worry, I can guide you to make those really good macarons. just like a pro.


Easy Halloween Macarons

Are you ready to make this Easy Halloween Macarons Recipe?

I will share some of my favorite tips and tricks that I use to make the best macarons. Read through them, and follow them carefully.

No-Fail Macaron Tips

  • Always weigh all of the ingredients. This is kind of a finicky recipe, so weighing the ingredients is better than using a standard measuring cup. There might be more moisture in your almond flour than was in mine, you never know! And that kind of thing can throw off French macaron cookies in a heartbeat.
  • Don’t over-mix. When you’re combining your wet and dry ingredients, only mix until the ribbon stage. Do not go past it. If you don’t get to the ribbon stage, you have to keep going, but if you have reached ribbon-satisfaction, STOP!
  • If you don’t have a stand mixer, don’t fret! You can use a hand mixer, but like with everything, you’re going to spend a little bit more time putting elbow grease into these cookies.
  • Last, but not least, let the macarons rest before placing them in the oven…and DON’T skimp on this step. A minimum of 30 minutes, but probably 60 minutes. This will ensure that the macaron “feet” appear during baking.
Macaron recipes

Tools You Will Need to Make this Easy Halloween Macarons Recipe

You will need these tools so you can easily make these cookies. 

Because you’ll need to weigh the ingredients, you’ll need a scale that is something like the one I am using. Here’s a link to this simple, flat digital scale. I’ve been using it for quite some time whenever the ingredients needed to be weighed and they’re really great.

And then you’ll also need this template  So you’ll know about how much to put out on your silicone mat–and then your French macaron cookies will be consistent in size.

6 piping bags.

  • 3 with a medium-size tip. – 1 for piping out the cookie and 2 for piping out the green and orange filling
  • 2 with small round tip – 1 for white icing and 1 for black icing. For decorations.
  • And 1 is a leaf piping tip. It looks like a long narrow slit on the tip – for green icing to make leaf decoration

And one more thing, and this is really important, I highly suggest having a look at these 12 Tips for Perfect Macarons. There is more to learn there, too.

Easy Halloween Macarons

Easy Halloween Macarons Recipe

Prep Time: 30 minutes
Cook Time: 25 seconds
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 25 seconds

These delicious and Easy Halloween Macarons are what you are looking for! They are the best treats you can prepare for Halloween.



  • 4 oz. confectioners sugar (113.3g)
  • 2 oz. almond flour I recommend Bob’s Red Mill (56.6g)
  • 1 oz granulated sugar (28.3g)
  • 1/4 tsp salt
  • 2 oz. egg whites roughly two eggs at room temperature
  • 1 tsp vanilla (optional) or you can use your favorite extract
  • a few drops of Orange GEL food color


  • 1 stick softened butter (I used a vegan buttery stick)
  • 1 1/2 cup powdered sugar
  • 2 Tbsp Heavy Whipping Cream
  • 1 tsp vanilla (optional) or you can use your favorite extract
  • a few drops of Orange GEL food color
  • a few drops of Green GEL food color

Icing for the Decorations

  • 2 cup powdered sugar
  • 1/3 cup corn syrup
  • 1 tbsp coconut milk, like what you use in cereal is fine (or regular milk)
  • a few drops of Silver or gray GEL food color
  • a few drops of green GEL food color
  • a few drops of black GEL food color



  1. Weigh out all of your ingredients.
  2. Sift together your almond flour and powdered sugar in a large bowl and set aside.
  3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
  4. Gradually add your granulated sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Beat in the vanilla to the meringue mixture before adding in the dry ingredients.
  5. Add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
  6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
  7. Divide the batter into 2  and place in 2 separate bowls. On the first bowl, put the orange food coloring a drop at a time until you get the right shade. Do the same on the 2nd bowl with Silver or gray gel food coloring.
  8. Prepare your 2 piping bags with a medium round tip. 1 for the orange color batter and 1 for the silver color batter. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
  9. Place the macaron template under a silicon mat on a baking sheet.
  10. Hold your piping bag completely vertical when piping and lift straight up. Making cookie dough dots the size of the circles on the template under your silicon mat.
  11. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop any remaining bubbles.
  12. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel that a “shell” has formed over them. No batter should come off on your finger.
  13. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.
  14. Allow them to cool COMPLETELY before taking them off the baking sheet.


  1. Place the softened butter, cream, powdered sugar, and Vanilla into a large bowl
  2. Beat using an electric mixer until thoroughly combined.
  3. Divide the filling in half and place in 2 separate bowls.
  4. Color the first filling with orange gel food coloring 1 drop at a time until you get the right shade of color. Do the same in the second filling with green gel food coloring.
  5. Place the 2 bowls in the freezer for 5-10 minutes, or until the icing has thickened slightly but is still soft enough to pipe. Transfer to piping bags with medium tips.


  1. When macarons have cooled, place them in similar-sized pairs.
  2. On the flat side of one cookie from each pair, pipe a generous amount (about one tablespoon) of Buttercream. Orange-colored buttercream on the orange-colored macarons. Then Green colored Buttercream for the silver-colored macarons.
  3. Place the top shell on and refrigerate in an air-tight container overnight to age.


  1. To make the Icing: Mix your coconut (or regular) milk, powdered sugar, and 1/4 cup of your corn syrup together. If it’s still too dry, add more corn syrup. You want thick icing – but not so thick that you can’t push it through a piping bag & tip. Add 1/2 Tbsp of coconut milk or water if necessary to loosen up, and beat an additional 2 minutes.
  2. Divide the mixture into thirds and place in separate small bowls.
  3. On the first bowl, place a drop or two of green food coloring. Blend well. Then place in a small piping bag with a leaf piping tip 
  4. On the second bowl, place a drop or two of the silver or gray food coloring. Then place in a small piping bag with a small round tip
  5. On the third bowl, use the icing in its natural white color. Then place in a small piping bag with a small round tip 
  6. To make the leaf: Hold the piping bag with green-colored icing diagonally above the orange-colored macarons. Squeeze out the icing, touching the surface of the cookie, then move your hand going in one direction as to where you want the leaf to position before lifting off and stop squeezing.
  7. Repeat a few more times. Do the same on other macarons
  8. To make the face: Hold the piping bag with black colored icing vertically above the macarons. Then just below the "green leaves" pipe out to make 2 small triangles to make the eyes, a smaller triangle at the middle as the nose. Then make a zigzag line below the triangles as the mouth.
  9. To make the cobweb design: Hold the piping bag with white-colored icing vertically above the silver-colored macarons. Make 3 lines from the edge straight to the opposite edge. then connect them with lines to look like a cobweb. 
  10. To make the ghost design: Hold the piping bag with white-colored icing vertically above the silver-colored macarons. Make an outline of a ghost figure then fill the whole figure with white icing. 
  11. Refrigerate for at least 10 minutes or until the icing is set.
  12. Keep the macarons in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.



  1. Digital Weighing Scale
  2. Template
  3. Silicone Mat
  4. 7 piping bags with the following tips:
  • 4 with a medium-size round tip. - 2 for piping out the cookie and 2 for piping out the fillings
  • 2 with small round tip - 1 for white icing and 1 for black icing. For decorations.
  • And 1 is a leaf piping tip. It looks like a long narrow slit on the tip - for green icing to make leaf decoration

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 338Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 148mgCarbohydrates: 57gFiber: 1gSugar: 53gProtein: 3g

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Did you like this recipe? Don’t Forget to Pin this into your Favorite Macarons Pinterest Board to make it a lot easier when you need to check on the recipe again.

If you are looking for more Macaron Recipes, here are more of them.


Thank you for sharing!

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