Spootackular White Mummy Macaroon Halloween Recipe

Spootackular White Mummy Macaroon Halloween Recipe. Be the hit of your Halloween Party with these cute Mummy Macarons. #halloween #mummy #party #recipe

Spootackular White Mummy Macaroon Halloween Recipe.

Be the hit of your Halloween Party with these cute Mummy Macarons.


These Mummy Macarons are made with a vanilla bean cookie sandwiched together with fluffy vanilla bean buttercream frosting!

This recipe may be a little time consuming, but you will for sure be the hit at the party.

Mummy Macaroon Cookies-Halloween Recipe
  • Vanilla Bean French Macarons
  • 3 egg whites, room temperature
  • ¼ c. white sugar
  • 2 c. powdered sugar
  • 1 c. almond flour
  • pinch of salt
  • ¼ tsp. cream of tartar
  • 2 tsp. vanilla bean paste
  • Vanilla Bean Buttercream Frosting
  • 1½ c. butter, softened
  • 3 ¼ c. powdered sugar, sifted
  • 2 tsp. vanilla bean paste
  1. Preheat oven to 300F degrees.
  2. Beat egg whites until foamy, then add salt, cream of tartar white sugar, and vanilla bean paste for 8-10 mins.
  3. Whip until they form a stiff peak (that stands upright).
  4. Sift almond flour, and powdered sugar.
  5. Discard the large bits that remain.
  6. Fold flour/sugar mixture into the egg white mixture.
  7. Approx. 65-75 turns of your spatula when folding is about the right amount of time.
  8. Transfer batter to a pastry bag.
  9. Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
  10. Tap the pan hard at least 2-3 times to release the air bubbles.
  11. This will prevent the tops of your macaroons from cracking.
  12. Let them sit out for 20-30 mins.
  13. Bake for 20 mins.
  14. Meanwhile mix the buttercream. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell. If not eating right away, keep refrigerated.
Vanilla Bean Buttercream Frosting
  1. In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
  2. Once the butter is pale in color and light slowly add in the powdered sugar one spoon at a time on medium speed.
  3. Let the sugar fully incorporate before adding in more.
  4. Add the vanilla bean paste.
  5. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
  6. Use the buttercream straight away for keep it refrigerated for up to 4 weeks.
  7. Before use bring to room temperature.