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These Mummy Macarons with Vanilla Buttercream are a cute take on the classic French Macaron. This mummy macaron recipe starts with plain macaron shells, a simple vanilla buttercream, decorated with a simple design made with royal icing. They’re a perfect baking project for Halloween!
Scary Halloween is not my thing. But cute Halloween? that’s a celebration I can get behind!
These mummy macarons are a quick baking project you can whip up on Halloween, because we know it looks different in 2020. This baking project is perfect even if you think you have no creative bone in your body! The messier the design, the better!
The bright side of Halloween 2020 is that you can enjoy cute baking treats at home, instead of trying your luck at the office candy bowl!
I have lots of tips on this post as well as on my YouTube channel for you to make these Mummy macarons a part of your Halloween celebration this year!
How to make Mummy Macarons for Halloween?
This macaron project is made quite basic.
I’ve kept it simple on flavors – plain shells, a vanilla buttercream frosting. And then we use royal icing to decorate the macarons to make them look like mummies!
There are three componets to these Mummy Macarons:
- Macaron Shells
- Vanilla Buttercream Frosting
- Royal Icing – white and black
Macaron Shells
Step #1: Sift the dry ingredients
Start by sifting the almond flour and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.
Step #2: Make the meringue
Next, make the meringue, by beating of egg whites, granulated sugar, and a pinch of cream of tartar.
Step #3: Macaronage
This is the step where the dry ingredients are folded into the meringue. Stop folding when the batter flows off the spatula in a ribbon.
Vanilla Buttercream Frosting
The vanilla buttercream frosting for these macarons is made with only three ingredients: butter, icing sugar, and royal icing.
Royal Icing
The royal icing is made with three ingredients: icing sugar, meringue powder, and 2 tablespoons water.
To a bowl add all the ingredients and mix together and beat until fluffy.
If the icing is too thick, add a few drops of water. If icing is too runny, add more icing sugar.
Black icing: Separate 1/4 cup of the icing and add a few drops of black gel food coloring. Mix until it s the desired color.
Transfer each white royal icing and black royal icing to separate piping bags.
Tips for the Mummy Macarons
- The recipe below for the mummy macarons makes 12 macarons. It can easily be cut in half or doubled for the number of macarons that you need.
Macaron Shells
- Make sure to weigh the ingredients with a scale. This is the scale I have, and it has really helped me make better macarons!
- It is important for your oven to be at the correct temperature when baking macarons! I can’t imagine baking macarons anymore without this oven thermometer.
- Make sure to cool the macaron shells completely before filling them.
- If you need more tips on making the macaron shells, check out my in-depth post on tips to make the perfect macarons.
Vanilla Buttercream Filling:
- Beat the butter until it is light and fluffy, only then, add the icing sugar!
- It’s only a small batch of icing. You can use a different filling if you like. I’m partial to these Nutella Macarons!
Decorating with Royal Icing:
- When decorating the macarons, make sure to test the consistency of the royal icing.
- If it is too runny, add icing sugar, if it is too runny then add a few drops of water.
- While decorating, keep a toothpick and paper towel nearby to fix any mistakes with royal icing. Since the icing is so stiff it can crust too quickly in the piping bag.
- Once you have finished decorating, make sure to allow enough time for the royal icing to dry to set completely before handling them. It took me about 2-3 hours, but it could be longer depending on the humidity on the day you bake them!
- Let the macarons mature for at least 4 hours, overnight if possible for the best flavor.
Let me know if you give it a try!
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Cheers,
Anum
Ready to make some Mummy Macarons with Vanilla Buttercream Frosting?
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Mummy Macarons
Ingredients
Macaron Shells:
- 67 almond flour
- 62 powdered sugar
- 50 g egg whites
- 44 g sugar
Vanilla Buttercream Frosting
- 1/2 stick butter 56 g
- 1/2-3/4 cup icing sugar 60g
- 1 tsp vanilla
Royal Icing
- 1 1/2 tbsp meringue powder
- 2 tbsp water
- 1/2-3/4 cup icing sugar 60g
Instructions
Macaron shells
- Pre-heat oven to 300°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 50 g (about 2 large eggs).
- Dry Ingredients: In a separate bowl, sift the icing sugar, almond flour, and cocoa powder together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pipe circles onto the prepared baking sheet. You should get about 50 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
- Bake Shells: Bake in the oven, at 300ºF-325°F for 12-13 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
Vanilla Buttercream Frosting
- Beat room temperature butter until fluffy (4-5 minutes with a hand mixer.
- Add in icing sugar, and vanilla.
- Mix until fully incorporated, then beat until frosting is fluffy.
- Transfer to a piping bag.
Royal Icing
- To a bowl, add icing sugar, meringue powder, and 2 tablespoons water.
- Mix together and beat until fluffy.
- If the icing is too thick, add a few drops of water. If icing is too runny, add more icing sugar.
- Black icing: Separate 1/4 cup of the icing and add a few drops of black gel food coloring. Mix until it s the desired color.
- Transfer each white and black royal icing to separate piping bags.
Assembly & Decorate Mummy Macarons
- Pair similar-sized shells together to form the cookie sandwiches.
- Pipe vanilla buttercream frosting on the bottom half of the macaron shell.
- Carefully sandwich the cookie with its pair, being careful not to break the shell.
- Using the white royal icing dot two eyes on each macaron.
- Then use the black royal icing to dot pupils on each of the eyes.
- Use the white royal icing to draw zig-zag lines to create the mummies.
- Repeat to assemble all the cookies
- Once all the cookies are assembled, leave royal icing to dry for about 2-3 hours.
- Store the macarons in the refrigerator for at least 12-24 hours to mature.
- Enjoy your hard work!
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