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Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!

There is one particular cookie that always seems far more special than any other out there. The French Macaron.

With their perfectly domed shape, the creamy filling, that tender crumble – they are indeed special. So why not make them into something positively adorable for Halloween – like these Mummy Macarons.

Now, for as long as I can remember, making macarons has been quite intimidating. I mean, weighing the ingredients, getting that perfect puff.

It can seem daunting at first. But I’m here to break it all down for you & show you that it is simpler than it seems and can be done.

making macarons

Plus, when you decorate them to look like little mummies – how cute is that.

These will have kids and adults alike – all standing close by the party plater so they can make sure they can get another.

Here are some commonly asked questions

How do you make Swiss macarons? (Recommended for Beginners)

1. Line two baking sheets with parchment paper. Set aside.
2. Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner’s sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
3. Fill a small saucepan halfway with water. Place it over high heat and bring to a rolling boil.
4. Add the egg whites and granulated sugar to the bowl of a stand mixer.
5. Remove the saucepan from the heat and place the bowl with the egg whites on top. Begin whisking the egg whites and sugar together until the sugar has fully dissolved— about 2 minutes.
6. Remove the bowl from the heat and place it on the mixer. Beat the egg whites on medium speed until they hold a stiff peak— about 8-10 minutes with a stand mixer on speed 6-8.
7. Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner’s sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
8. Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
9. Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
10. Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
11. Continue piping the second tray and then drop it to release any air bubbles – as you did the first tray.
12. Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
13. While the macarons are resting, preheat the oven to 325F.
14. Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
15. Remove and leave the macarons on the tray to cool.

How do you make French macarons?

1. Line two baking sheets with parchment paper.
2. Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner’s sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
3. Add the egg whites to the bowl of a stand mixer.
4. Beat the egg whites on medium speed (speed 6-8 on a stand mixer) and add the granulated sugar slowly. You should add about 1 tablespoon of sugar and then wait for it to become fully incorporated before adding the next tablespoon. The process of adding sugar should take 2-3 minutes.
5. Increase the speed to medium-high and beat the egg whites until they hold a stiff peak— about 4-6 minutes.
6. Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner’s sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
7. Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
8. Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
9. Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
10. Continue piping the second tray and then drop it to release any air bubbles as you did the first tray.
11. Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
12. While the macarons are resting, preheat your oven to 325F.
13. Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
14. Remove and leave the macarons on the tray to cool.

Just look at how beautiful those are. So perfectly puffed and so tender in the crumble.

Don’t miss these other super cute Mummy ideas too!

• Mummy Rice Krispie Treats
• Easy Mummy Shortbread Cookies
• Mummy Brownies
• Chocolate Mummy Candy Apples

making macarons

How do you make Macaron filling?

1. In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter on high speed until light and fluffy.
2. Next, add the vanilla and maple syrup and mix again on medium speed until they are completely incorporated.
3. Scrape down the sides of the bowl and turn the mixer on low speed. Gradually add the confectioner’s sugar. Once all of the confectioner’s sugar has been added, turn the mixer to high and beat until the filling becomes light and airy— about 2 minutes. Transfer to a piping bag.

How do you assemble French macarons?

1. Once the macarons have cooled fully, place them in similar sized pairs. Pipe a small dollop (about 1/2 teaspoon, depending on the size of your macaron) of filling into the center of one macaron.
2. Place the second macaron on top and gently press it down to smush the filling all the way to the edge. Repeat with the remaining macarons.

To make Mummy Macarons you will need…

• confectioner’s sugar
• almond flour see notes
• egg whites
• granulated sugar
• whipped cream cheese at room temperature
• butter at room temperature
• maple syrup
• pure vanilla extract
• confectioner’s sugar
• white candy melts
• vegetable shortening
• Black Food Pen

Decorate

1. Add the candy melts and vegetable shortening to a small, microwave-safe bowl. Microwave for 30 seconds. Stir.
2. Microwave for an additional 30 seconds and stir again. Transfer the melted chocolate to a plastic bag. Cut the very tip of the corner of the bag off.
3. Drizzle the chocolate over the macarons to create the mummy look.
4. Once the chocolate has set, use a food pen to draw on two eyes in an area of the cookie that doesn’t have the chocolate drizzle.
5. Place the macarons in an airtight container in the fridge to age at least 4 hours— if you have the time, aging overnight is preferred and will result in the best texture.
6. Bring to room temperature before serving. Macarons can be kept in the fridge for up to 3 days.

• confectioner’s sugar
• almond flour
• granulated sugar
• maple syrup
• pure vanilla extract
• white candy melts
• vegetable shortening
• Black Food Pen
• piping bag
• sheet pan
• parchment paper
• mixing bowl
• mixer

macaron cookies

If you love this Mummy French Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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This Vampire Punch Halloween Drink is easy to make and the perfect beverage to share with all your ghosts and goblins this Halloween.

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Ghoulish Monster Halloween Cupcakes

Ghoulish Monster Halloween Cupcakes are a super cute dessert for your Halloween party. The kids will giggle at this a fun & spooky Halloween treat.

Check out this recipe

Mummy Shortbread Cookies

Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!

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Monster Cupcakes

Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.

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Sugar Skull Cookie Dough

Sugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.

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Monster Brownies

Check out this recipe

Halloween Bark

Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.

Check out this recipe

easy macarons

DON’T MISS THESE HOLIDAY E-BOOKS!

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Print Recipe

Mummy French Macarons with Maple Cinnamon Filling

Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!

Prep Time15 minutes mins

Cook Time15 minutes mins

Rest4 hours hrs 30 minutes mins

Total Time5 hours hrs

Course: Dessert

Cuisine: French

Keyword: baked french toast, macarons, mummy, swiss

Servings: 24 cookies

Ingredients

For the Shell

• 1¼ cups confectioner's sugar
• ¾ cup almond flour see notes
• 2 large egg whites
• ¼ cup granulated sugar

For the Filling

• 2 ounces whipped cream cheese at room temperature
• 1 tbsp butter at room temperature
• 1 tbsp maple syrup Grade A is recommended
• 1 tbsp pure vanilla extract
• 1½ cups confectioner's sugar

To Decorate

• ⅓ cup white candy melts
• 1 tbsp vegetable shortening
• Black Food Pen

Instructions

Making the Shells via the Swiss Method (Recommended for Beginners)

• Line two baking sheets with parchment paper. Set aside.
• Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner's sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
• Fill a small saucepan halfway with water. Place it over high heat and bring to a rolling boil.
• Add the egg whites and granulated sugar to the bowl of a stand mixer.
• Remove the saucepan from the heat and place the bowl with the egg whites on top. Begin whisking the egg whites and sugar together until the sugar has fully dissolved— about 2 minutes.
• Remove the bowl from the heat and place it on the mixer. Beat the egg whites on medium speed until they hold a stiff peak— about 8-10 minutes with a stand mixer on speed 6-8.
• Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner's sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
• Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
• Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
• Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
• Continue piping the second tray and then drop it to release any air bubbles – as you did the first tray.
• Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
• While the macarons are resting, preheat the oven to 325F.
• Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
• Remove and leave the macarons on the tray to cool.

Making the Shells via the French Method

• Line two baking sheets with parchment paper.
• Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner's sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
• Add the egg whites to the bowl of a stand mixer.
• Beat the egg whites on medium speed (speed 6-8 on a stand mixer) and add the granulated sugar slowly. You should add about 1 tablespoon of sugar and then wait for it to become fully incorporated before adding the next tablespoon. The process of adding sugar should take 2-3 minutes.
• Increase the speed to medium-high and beat the egg whites until they hold a stiff peak— about 4-6 minutes.
• Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner's sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
• Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
• Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
• Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
• Continue piping the second tray and then drop it to release any air bubbles as you did the first tray.
• Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
• While the macarons are resting, preheat your oven to 325F.
• Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
• Remove and leave the macarons on the tray to cool.

Making the Filling & Assembly/Decoration

Make the Filling

• In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter on high speed until light and fluffy.
• Next, add the vanilla and maple syrup and mix again on medium speed until they are completely incorporated.
• Scrape down the sides of the bowl and turn the mixer on low speed. Gradually add the confectioner's sugar. Once all of the confectioner's sugar has been added, turn the mixer to high and beat until the filling becomes light and airy— about 2 minutes. Transfer to a piping bag.

Assemble

• Once the macarons have cooled fully, place them in similar sized pairs. Pipe a small dollop (about 1/2 teaspoon, depending on the size of your macaron) of filling into the center of one macaron. Place the second macaron on top and gently press it down to smush the filling all the way to the edge. Repeat with the remaining macarons.

Decorate

• Add the candy melts and vegetable shortening to a small, microwave-safe bowl. Microwave for 30 seconds. Stir.
• Microwave for an additional 30 seconds and stir again. Transfer the melted chocolate to a plastic bag. Cut the very tip of the corner of the bag off.
• Drizzle the chocolate over the macarons to create the mummy look.
• Once the chocolate has set, use a food pen to draw on two eyes in an area of the cookie that doesn't have the chocolate drizzle.
• Place the macarons in an airtight container in the fridge to age at least 4 hours— if you have the time, aging overnight is preferred and will result in the best texture.
• Bring to room temperature before serving. Macarons can be kept in the fridge for up to 3 days.

Notes

Make sure to use Almond Flour. It is not the same thing as the almond Meal. Bob’s Red Mill Superfine Almond Flour is my go-to.

Your egg whites can, but do not need to be at room temperature.

Using whipped cream cheese in the filling makes a lighter icing but standard cream cheese works as well.

There are two things that can help ensure the success of macarons.

First, make sure you are deflating the batter only to the lava stage. If you don’t deflate enough, the batter will be too thick and your macarons will have peaks (typically called nipples). If you deflate too much, your batter will be too runny and the macarons won’t rise properly.

Secondly, using an oven thermometer is highly encouraged. An oven that is too hot will cause the feet on the macarons to spread and result in hollow shells. An oven that is too cold will result in wrinkly, undercooked macarons.