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Ready to wrap up your Halloween party with a sweet surprise? Enter Mummy Macarons! These playful, mummy-inspired treats are not only a feast for the eyes but also a delight for the taste buds. With their whimsical bandage-like designs and deliciously chewy centers, these macarons are the perfect addition to your spooky celebration. 

Whether you’re planning a Halloween bash or just looking for a fun baking project with family and friends, these mummified goodies are sure to be a hit. So, grab your mixing bowls, and let’s embark on this delightful mummy-making adventure! 

What are Mummy Macarons?

Mummy Macarons are a whimsical and spooky twist on the classic French treat, designed to add a touch of eerie fun to your Halloween festivities. These delightful confections are dressed up in mummy-like bandages, making them both a visual and gustatory delight. 

With flavors ranging from rich chocolate to tangy raspberry or even a festive pumpkin spice, these macarons are sure to enchant both young and old alike.

Pairing Mummy Macarons with a pumpkin spice latte brings a cozy autumnal vibe, as the warm, spicy notes perfectly complement the sweet, creamy texture of the macarons. Adding a bowl of sweet and crunchy candied nuts provides a satisfying texture contrast and enhances the flavor profile with their nutty sweetness. 

For a splash of color and a fruity twist, a refreshing berry sangria, with its combination of tangy berries and sweet wine, beautifully balances the flavors of the macarons.

Mummy Macarons Ingredients

4 oz. confectioners sugar – This superfine sugar is what gives our cookies their melt-in-your-mouth sweetness.

2 oz. almond flour – I recommend Bob’s Red Mill for a naturally gluten-free flour that lends a slightly nutty flavor to these tasty treats.

1 oz granulated sugar – Adds that extra bit of sweetness and helps achieve a beautiful golden brown color.

1/4 tsp salt – Just a pinch to enhance the flavors and balance the sweetness.

2 oz. egg whites; roughly two eggs at room temperature -They act as the binding agent that holds all the ingredients together.

1 tsp vanilla – This is optional or you can use your favorite extract to add some depth and enhance the other flavors.

1/2 cup white chocolate chips – I used dairy-free ones. They melt into the perfect mummy wraps!

48 mini-candy eyeballs – for that cute, spooky touch.

1 stick softened butter – Choose a vegan buttery stick if you’d like. It gives the filling its creamy, smooth texture.

1 cup powdered sugar – This gives the filling its sweet, delicate flavor.

1 tsp vanilla extract – for an aromatic note in the filling that pairs perfectly with the cookie.

How to Make Mummy Macarons

Now that you have the ingredients, it’s time to make these fun and exciting macarons!

1. Start by weighing all of your ingredients. 
2. Sift the almond flour and powdered sugar together in a large bowl and place it aside. 
3. Take your egg whites and add them to a mixer bowl. Start mixing at a medium speed until they become frothy, then add in the salt.
4. Gradually add sugar to the egg whites while continuing to mix until you get a soft peak consistency. 
5. With the egg whites at the right consistency, add about one-third of the dry mixture to the egg whites and fold until there are no dry spots left. 
6. Add 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. Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. 
8. Slowly add in your batter, holding your piping bag completely vertical when piping, and lift it straight up. Make about 1 1/2 to 2-inch circles.
9. Once you have piped all the batter, knock the baking sheet on the counter 10-20 times to remove all air bubbles and use a toothpick or something sharp to pop them. It is now time to let them dry, leave them sitting on the counter for 30-60 minutes until you can touch them and feel a “shell” form over them.
10. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until they are lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”. 
11. Allow them to cool completely before taking them off the baking sheet.
12. In the meantime, make the buttercream by creaming the butter and vanilla in a mixer, gradually adding in powdered sugar until completely combined. Keep mixing until light and fluffy (this takes about 2-3 minutes).
13. Place the frosting in a piping bag with no tip, and pipe a generous amount on half of the macaron shells. 
14. Sandwich them with the remaining macaron shells.
15. Microwave the white chocolate chips until completely melted, stirring between each increment. 
16. Using a large spoon, drizzle white chocolate over the top of the macarons in large, fat strings, making sure to leave a little space for the eyes. 
17. Dip the back of each candy eyeball in white chocolate and place two on each macaron.
18. Finally, allow the macarons to chill in the refrigerator for 10 minutes or until the chocolate is set. Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. 
19. Now, your macarons are ready to be savored and enjoyed!

Tips for Making This Recipe

1. Weigh the Ingredients: While it might seem a bit tedious, using a scale to measure your ingredients will ensure the best possible results. This is especially important when working with the delicate balance of macaron ingredients.
2. Sift Dry Ingredients: Don’t skip the sifting process! This helps to get rid of any lumps in the almond flour and powdered sugar, ensuring a smooth batter.
3. Achieving Soft Peaks: Patience is key when beating the egg whites. Stop at the soft peak stage, where peaks curl down when the beaters are lifted. Overbeating can lead to hard, dry macarons.
4. The Ribbon Stage: Look for the batter to fall off the spatula in ribbons and be able to form a figure “8”. If it falls off in clumps, continue folding.
5. Banging the Baking Sheet: This might seem strange, but banging the baking sheet on the counter releases trapped air bubbles, preventing cracks and uneven surfaces on your macarons.
6. Drying Time: Letting the piped batter sit for 30-60 minutes to form a shell is crucial to achieving the classic macaron “foot” (or frilly edge).
7. Patience for Cooling: Resist the temptation to remove the macarons from the baking sheet until they have cooled completely. This will stop them from sticking and breaking.
8. Maturation Process: Although these macarons may look tempting the moment you finish them, letting them mature in the refrigerator for 24-48 hours lets flavors meld together and the texture to reach that perfect blend of crisp and chewy.
9. Assembly: When drizzling white chocolate and placing candy eyeballs, remember that less is more. You want the character of these lovely little meringues to shine through.

Frequently Asked Questions

What treats pair well with Mummy Macarons at a Halloween party?  

Mummy Macarons are perfectly complemented by a variety of spooky snacks! Pair them with ghost-shaped cupcakes, candy corn, or caramel apples for a sweet spread that’s sure to impress. For a little savory balance, consider adding a cheese platter with themed crackers or a spooky charcuterie board. Your guests will love the mix of flavors and the festive presentation!

How can I package Mummy Macarons as Halloween gifts?  

Packaging Mummy Macarons as gifts is a delightful way to spread some Halloween cheer! Use clear treat bags or small boxes lined with festive tissue paper. Add a spooky ribbon or a playful tag to complete the look. You can even include a little note with a fun Halloween message or a homemade macaron recipe card to share the joy of baking with your friends and family.

Can I experiment with different flavors for Mummy Macarons?

Absolutely! While classic flavors like vanilla or chocolate are always a hit, feel free to experiment with festive options such as pumpkin spice, cinnamon apple, or even a ghoulish green matcha.

How should I store Mummy Macarons?

Store your macarons in an airtight container in the refrigerator for up to a week. Let them sit at room temperature for about 20 minutes before serving to bring out their best flavor and texture.

Are there any dietary considerations for this recipe?

Mummy Macarons are naturally gluten-free, but if you need to accommodate other dietary needs, consider substituting almond flour with a nut-free alternative and using dairy-free substitutes for fillings. Always check all ingredients for potential allergens to ensure everyone’s safety.

Conclusion

If you’ve made it here, congratulations! You’ve just embarked on a magical journey, turning simple ingredients into delectable Mummy Macarons. We hope you enjoyed crafting these adorable treats as much as we enjoyed creating the recipe. 

If you’ve whipped up a batch, don’t keep it a secret! We’d love to see your handiwork. Share a picture of your macaron masterpieces with us and don’t forget to rate the recipe. This not only helps us but also others who may be considering making these delightful treats. Happy baking!

Because you LOVED these Mummy Macarons, try these other Halloween treats:

Easy Halloween Macarons

Jack-O-Lantern Macarons

Mummy Hot Cocoa Bombs

Thank you for sharing!