Spootackular White Mummy Macaroon Halloween Recipe

Spootackular White Mummy Macaroon Halloween 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.

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Mummy Macaroon Cookies-Halloween Recipe


Ingredients

  • 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

Instructions

  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.

 

 

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