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Mummy Macarons

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.
Servings: 12 macarons


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


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!