Okay you guys, I’m normally just a circle kind of mac maker, but I branched out just a teeny bit to make these adorably spooky ghost macarons. They are so cute and they are so easy to make. Let’s make ghost macs for your Halloween Party!
We like things cute over here at Sweet Mac Shop, so I went with pastel Halloween colors and Pac-mac inspired ghosts for a less-than-scary treat. I absolutely love how these turned out and can’t wait for you to try them too.
How to Make Ghost Macarons
Make the Macronage
First, start by making my very favorite French Macaron Recipe. If you read that blog post, I have a ton of tips and tricks to help you make a successful batch of macarons. Make your macaronage and follow the next instructions for piping.
Pipe Ghost Shapes
I promise piping these cute ghost macarons is so easy. To start, pipe a circle. Then, pull three lines down from the circle. Just watch this video and you’ll get it, haha.
Bake for the recommended time, but you might need to add just a minute to make sure these are all the way done, since they’re a bit bigger than my standard macarons.
Decorate
Now, take some icing and pipe on a cute ghostie outline and some adorable tiny eyes. Use my perfect American Buttercream or any frosting of your choice! I like to use a small piping tip and these disposable piping bags for my details. Or, honestly you can just cut a tiny hole in the bag and not worry about dirtying another piping tip.
Other Halloween Macarons
If you’re itching to make more Halloween designs try out any of these fun and festive macarons.
Easy to Make Halloween Mummy Macarons
Ghost Macarons
Equipment
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
Ingredients
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
- Buttercream, for decorating
Instructions
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe ghost shapes by piping a circle, with three lines extending from the center (watch video above).
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
- Fill the cookies with buttercream. Pipe the ghost outline with buttercream as outlined in the video.
I want to hear from you: a comment or review!