Spooky Mummy Macarons
Giving classic French confections a fun and spooky twist, these vegan mummy macarons will entertain both adults and children during Halloween celebrations.
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These spooky vegan mummified macarons are a Halloween delight that kids will adore!
A delicate drizzle of white chocolate cleverly mimics the appearance of mummy bandages, while tiny decorative eyes add an eerie charm.
These bite-sized treats perfectly capture the Halloween spirit with their playful design, making them a deliciously haunting addition to any spooky soirée or costume party.
What are vegan macarons made of?
Macarons are light, meringue-based sweet treat traditionally made from egg white, icing sugar, granulated sugar, and almond meal.
However, making vegan macarons is simple as you can easily replace egg whites with aquafaba (chickpea brine) to give them structure while almond flour gives them their signature delicate, chewy texture.
A vegan macaron filling typically features dairy-free options like vegan buttercream or ganache, but we’ve used cashew buttercream made with coconut milk to create a creamy dairy-free filling.
Top tips for making vegan macarons
Macarons can be tricky to get right, but if you follow these top tips then you’ll find it easy to bake perfectly crisp and chewy vegan macarons.
Firstly, it’s important to whip your aquafaba until it forms stiff peaks – this is crucial for the macaron’s structure. To stabilise the aquafaba, add a dash of cream of tartar or vinegar before whipping.
Next, you’ll sift the almond flour and powdered sugar to remove any lumps, and then gently fold them into the aquafaba mixture. The folding technique is crucial to maintain the macaron’s airy texture. Mix the batter until it achieves a lava-like consistency – you want it to be smooth and flowing but not too runny.
When the mixture has reached the desired consistency, pipe uniform circles onto parchment paper and let them rest until a skin forms. This helps create the macaron’s characteristic “feet.”
Then it’s time to bake your macarons. Macarons typically bake a low temperature for 15-20 minutes, depending on size, to ensure they don’t burn.
Once baked, allow the macarons to cool completely before removing them from the baking sheet.
*One batch + approx 20 macarons
Servings: 1
Rating:
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 110 110 g almond flour
- 110 110 g icing sugar
- 75 75 g aquafaba
- 0.25 0.25 tsp cream of tartar
- 70 70 g granulated sugar
- For the cashew buttercream filling:
- 150 150 g cashews, soaked overnight
- 60 60 ml maple syrup
- 3 3 Tbsp coconut cream
- 1 1 Tbsp lemon juice
- pinch of salt
- To decorate:
- vegan white chocolate, melted
- decorative eyes
Method
- Preheat oven to 120°C/250°F/Gas 1⁄2. Now, line two baking trays with baking paper and fit a large piping bag with a large round tip.
- To make the macaron shells, sift together the almond flour and icing sugar together in a bowl, then set aside.
- In a separate bowl, add the aquafaba and cream of tartar. Start whipping with a hand held mixer, for 2 minutes until it starts to get white and thick.
- Now, raise the speed of your mixer to high and gradually add the granulated sugar. Continue to whip until the aquafaba achieves stiff peaks, similar to if you were making a meringue – the peaks of the whipped aquafaba need to be strong and stiff. This process should take about 10 minutes.
- Add the sifted dry ingredients to the whipped aquafaba and fold together slowly with a spatula. The mixture should be silky and shiny – it will take about 5 minutes of folding to get the mixture to this stage.
- Transfer the batter to a piping bag and pipe rounds directly onto the baking paper, then leave for up to two hours (minimum of 30 minutes) for a skin to form over macarons and for them to harden.
- If you have more than one tray of macarons, bake one tray at a time for a total of 20 minutes, rotating every 5 minutes. Bake until the macarons come off the sheet easily. Let macarons cool down before filling.
- While waiting for the macaron shells to cool, make the cashew buttercream filling. Drain the soaking cashews then add, along with all the other buttercream ingredients, into a high-speed blender and blend until smooth and creamy.
- Once macaron shells are cooled and ready, pipe one macaron shell with vegan cashew buttercream. Then place another macaron shell on top to sandwich together.
- To decorate, drizzle over the melted white chocolate in a zig zag formation to represent the mummy bandage, then with the white chocolate still wet, place the mummy’s eyes where appropriate.
Looking for more ghoulish recipes for spooky season? Freak out your friends and family with these vegan Halloween recipes!
Photo © molka via Getty Images
