Spooky Macaroons

Spooky macaroons are one of my favorite treats to make during Halloween season. I love how these delicate, colorful cookies can be transformed into little ghosts, pumpkins, or monsters with just a bit of creativity. Beneath the spooky designs, they’re still the same crisp-yet-chewy French macarons I adore — filled with rich buttercream or ganache that makes every bite melt in my mouth.

Why You’ll Love This Recipe

I love making spooky macaroons because they’re festive, fun, and surprisingly easy once I get the hang of them. The shells are light and crisp, and the fillings can be customized however I like — from chocolate ganache to orange buttercream. Decorating them is the best part; I can draw little faces, drizzle melted chocolate, or even dust them with edible shimmer for a hauntingly cute effect.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the macaron shells:

• Almond flour

• Powdered sugar

• Egg whites (room temperature)

• Granulated sugar

• Cream of tartar (optional, for stability)

• Gel food coloring (orange, black, green, or white for spooky designs)

For the filling:

• Unsalted butter, softened

• Powdered sugar

• Heavy cream or milk

• Vanilla extract (or flavored extract like orange or almond)

• Food coloring (optional)

For decoration:

• Edible food markers or melted chocolate

• Sprinkles, edible glitter, or candy eyes

Directions

1. I start by sifting the almond flour and powdered sugar together into a bowl to remove any lumps and keep the batter smooth.

2. In another bowl, I beat the egg whites on medium speed until foamy, then gradually add the granulated sugar and a pinch of cream of tartar. I whip until stiff, glossy peaks form.

3. I gently fold the almond flour mixture into the meringue, adding a few drops of gel food coloring depending on my theme — orange for pumpkins, black for bats, or white for ghosts.

4. I mix until the batter flows smoothly off the spatula in a thick ribbon.

5. I pipe small circles onto parchment-lined baking sheets, tap the trays gently to remove air bubbles, and let them rest for 30–45 minutes until the tops are dry to the touch.

6. I bake them at 300°F (150°C) for 14–16 minutes, then cool completely before removing from the trays.

7. For the filling, I beat the butter until creamy, then mix in the powdered sugar, cream, and vanilla until light and fluffy. I color it if I want to match the theme.

8. I pipe the filling onto one shell and gently sandwich it with another.

9. Once assembled, I decorate the tops — drawing spooky faces, adding candy eyes, or drizzling chocolate webs.

Servings and Timing

This recipe makes about 24 macaroons (12 sandwich cookies). The prep time takes about 30 minutes, resting about 30–45 minutes, and baking about 15 minutes per batch.

Variations

Sometimes I fill them with dark chocolate ganache for a richer flavor, or pumpkin spice buttercream for a fall twist. For something fruity, I’ve used raspberry jam mixed with buttercream. If I want an extra Halloween touch, I make different colored batches and arrange them in a “graveyard” display.

Storage/Reheating

I store macaroons in an airtight container in the fridge for up to 5 days. They actually taste best after sitting overnight as the filling softens the shells. To serve, I let them come to room temperature for about 20 minutes. They also freeze well — I just layer them with parchment paper and thaw them gently before enjoying.

FAQs

Why do macaroons need to rest before baking?

Resting helps them form a skin on top, which creates that signature smooth shell and the little “feet” at the bottom when they bake.

Can I use liquid food coloring?

I prefer gel food coloring because it doesn’t add too much moisture, which can affect the texture of the batter.

How do I know when the macaroons are done baking?

They’re done when they have firm tops and don’t wiggle if I gently touch them. I let them cool completely before removing them from the tray.

What’s the difference between macaroons and macarons?

Macaroons are coconut-based cookies, while macarons (like these) are almond flour meringue cookies with creamy fillings.

Can I make them ahead of time?

Yes, I often make the shells a day or two ahead and store them in an airtight container. I fill and decorate them the day I plan to serve them.

Conclusion

Spooky macaroons are the perfect mix of elegance and fun — delicate French cookies dressed up for Halloween. I love how creative I can get with the designs, turning classic macarons into little edible works of art. Whether I fill them with chocolate, pumpkin spice, or vanilla cream, these festive treats always bring smiles (and maybe a few spooky giggles) to the table.

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