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79% would make again

Mickey Mummy Macaron

Looking for a way to spookify your Halloween in a fun way? Katie turns one of Disney’s classic characters into a mummy in a delicious, unexpected way.

Tasty Team
October 20, 2020
Total Time

1 hr 50 min

1 hr 50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Mickey Mummy Macaron
Total Time

1 hr 50 min

1 hr 50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

Macarons

  • 1 ¾ cups powdered sugar (190 g)
  • 1 cup finely ground almond flour (125 g)
  • 1 teaspoon kosher salt, divided
  • 3 egg whites, room temperautre
  • ¼ cup granulated sugar (50 g)
  • ½ teaspoon vanilla extract
  • 1 teaspoon white food coloring gel

Filling

  • 1 vanilla frosting, 16-ounce can
  • 6 chocolate sandwich cookies, finely ground

For Decorating

  • ½ cup white chocolate (100 g), melted
  • candy eye

Nutrition Info

  • Calories 678
  • Fat 33g
  • Carbs 92g
  • Fiber 3g
  • Sugar 83g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon salt. Process on low speed until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon salt with an electric mixer until soft peaks form, about 5 minutes.
  3. Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until stiff peaks form, about 5 minutes. You should be able to turn the bowl upside down without anything falling out.
  4. Add the vanilla and beat until incorporated. Add the white food coloring and beat until just combined.
  5. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  6. Transfer the macaron batter to a piping bag fitted with a round tip.
  7. Pipe 4 small dots of batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  8. Pipe the batter onto the baking sheet in Mickey Mouse shapes (1 medium circle and 2 small circles), spacing at least 1 inch (2 cm) apart.
  9. Tap the baking sheet on the counter 5 times to release any air bubbles.
  10. Let the macarons sit at room temperature for about 30 minutes, until dry to the touch.
  11. Preheat the oven to 300°F (150°C).
  12. Bake the macarons for 15–17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the filling: In a medium bowl, mix together the frosting and crushed cookies until well combined. Transfer to a piping bag fitted with a round tip. Set aside.
  14. Drizzle the melted white chocolate over the macaron shells in a criss-cross motion to look like a mummy. Add 2 candy eyes to half of the macarons. Let sit until the chocolate sets, 5–10 minutes.
  15. Pipe the filling onto the flat side of a macaron shell without eyes, then top it with another macaron shell with eyes to create a sandwich. Repeat with remaining macaron shells and filling.
  16. Enjoy!

Ingredients

for 6 servings

Macarons

  • 1 ¾ cups powdered sugar (190 g)
  • 1 cup finely ground almond flour (125 g)
  • 1 teaspoon kosher salt, divided
  • 3 egg whites, room temperautre
  • ¼ cup granulated sugar (50 g)
  • ½ teaspoon vanilla extract
  • 1 teaspoon white food coloring gel

Filling

  • 1 vanilla frosting, 16-ounce can
  • 6 chocolate sandwich cookies, finely ground

For Decorating

  • ½ cup white chocolate (100 g), melted
  • candy eye

Nutrition Info

  • Calories 678
  • Fat 33g
  • Carbs 92g
  • Fiber 3g
  • Sugar 83g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon salt. Process on low speed until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon salt with an electric mixer until soft peaks form, about 5 minutes.
  3. Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until stiff peaks form, about 5 minutes. You should be able to turn the bowl upside down without anything falling out.
  4. Add the vanilla and beat until incorporated. Add the white food coloring and beat until just combined.
  5. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  6. Transfer the macaron batter to a piping bag fitted with a round tip.
  7. Pipe 4 small dots of batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  8. Pipe the batter onto the baking sheet in Mickey Mouse shapes (1 medium circle and 2 small circles), spacing at least 1 inch (2 cm) apart.
  9. Tap the baking sheet on the counter 5 times to release any air bubbles.
  10. Let the macarons sit at room temperature for about 30 minutes, until dry to the touch.
  11. Preheat the oven to 300°F (150°C).
  12. Bake the macarons for 15–17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the filling: In a medium bowl, mix together the frosting and crushed cookies until well combined. Transfer to a piping bag fitted with a round tip. Set aside.
  14. Drizzle the melted white chocolate over the macaron shells in a criss-cross motion to look like a mummy. Add 2 candy eyes to half of the macarons. Let sit until the chocolate sets, 5–10 minutes.
  15. Pipe the filling onto the flat side of a macaron shell without eyes, then top it with another macaron shell with eyes to create a sandwich. Repeat with remaining macaron shells and filling.
  16. Enjoy!
Mickey Mummy Macaron

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