Easy to Make Halloween Mummy Macarons

Have you ever made Halloween Macarons? How about Mummy Macarons? We are in love with these simple and easy to make Halloween Mummy Macarons.  We use a few different techniques, but our same tried-and-true recipe. So snag our recipe (see below) and let’s get started!

Extra Ingredients you will need for Mummy Macarons

  1. White melting chocolate
  2. Googly Eyes
  3. Edible marker
  4. Eclair Template (we loved THIS one)
  5. Tipless Piping Bag + bag clip, we use Borderlands Bakery bags (but a ziploc bag would work too)
  6. Bright White Chef Master color.
  7. Just Find Best parchment paper with eclair shapes.  Use the code sweetmacshop for 10% off your order.

Let’s walk thru the steps

FULL DISCLAIMER: I am not a character or shape mac maker. I am the self-appointed President of the Circle Squad, so let me just say this — if I can do this, you can too!

Step 1:

Make batter as usual, adding 10 drops of Chef Master color in Bright White when it calls for adding color. We beat our egg whites until our peaks are stiff.

Step 2:

Macaronage until ribbons form. These don’t have to be fast flowing ribbons, but just so the batter doesn’t fall in chunks off the spatula.  Pour into prepared piping bag with Wilton size 12 tip.  I used the same tip that I would have if I were piping circles.

  • Looking back, I probably should have outlined the shape and filled it in, but instead, I just went for it.
  • If one ends up being a little crooked, try to mimic it for the next one so the top and bottom of the mummies will line up.
  • Make sure you turn the parchment paper upside down if using Just Find Best. I accidentally didn’t a few weeks ago and the print of the template came off onto the cookie.  This may only be noticeable if making white or light macarons.

Step 3:

Bake as usual. I did the exact same baking time as I do the circles, and they turned out perfectly. Now its time to decorate! Yay! Leave the macaron mummies on the tray. If they are stuck to the paper it makes it easier to do the next steps.

Decorating your Mummies

  1. On one-half of the mummies, draw two dots for where the eyes will go. I also drew on cute stick figure hands, because, why not? Yes, they also needed cute fingers.
  2. Next, melt the white chocolate in the microwave per instructions. Put the chocolate into the tipless bag or a ziploc bag and snip the tip of the bag.
  3. Put a dab of white chocolate where you marked the dots with the white chocolate, and place on the googly eyes. Yes, the chocolate doubles as edible glue.
  4. Once the arms are drawn, and the eyes are on, cut the tip of the bag a little bit bigger and zig zag across the mummy. I stayed clear of the hands so you could see them, just like this:

Video for Mummy Zig-Zags

5. Once they are all completed, I moved them over to a parchment lined baking sheet. This gets rid of the dried chocolate clumps on the sides of the mummy.

Fill with our American Buttercream once they are completely dry. Store in airtight container.

American Buttercream

This recipe makes enough for about 2 batches of shells.


  • 1/2 cup unsalted butter Let sit on counter for 30 minutes.
  • 250 grams powdered sugar
  • 1/2 teaspoon clear vanilla extract
  • 1 pinch salt
  • 1 1/2 Tbsp. heavy whipping cream


  • Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
  • Add vanilla and salt; mix for 30 seconds until combined.
  • Add in heavy whipping cream.
  • Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
  • PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
  • Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
  • Flavor or color the buttercream to your preference. We make a huge batch of plain, then add flavor and color depening on the amount of buttercream we need. Making one large batch saves time in the long run.
  • NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.

SweetMacShop Macaron Shells

Here is our famous recipe for macaron shells. Please read through carefully before beginning. Cook time: 20 minutes.


  • 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


  • 160 grams egg whites room temperature
  • 88 grams granulated sugar
  • 256 grams powdered sugar
  • 200 grams almond flour
  • 1 tsp. clear vanilla extract


  • 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 the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
  • 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).

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