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.