Mickey Mummy Macaron
featured in I Tried To Recreate Disney Halloween Treats
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
80% would make again
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
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
- 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.
- 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.
- 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.
- Add the vanilla and beat until incorporated. Add the white food coloring and beat until just combined.
- 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.
- Transfer the macaron batter to a piping bag fitted with a round tip.
- 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.
- 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.
- Tap the baking sheet on the counter 5 times to release any air bubbles.
- Let the macarons sit at room temperature for about 30 minutes, until dry to the touch.
- Preheat the oven to 300°F (150°C).
- 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.
- 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.
- 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.
- 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.
- Enjoy!
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