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Spooky Macaroons

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These Spooky Macaroons (Halloween French macarons) are festive, colorful treats perfect for the spooky season! Light, crisp, and chewy almond flour cookies are filled with buttercream or ganache and decorated with edible spooky faces, candy eyes, and Halloween colors. Whether shaped like pumpkins, ghosts, or monsters, these Halloween macarons are fun to make, delicious to eat, and perfect for parties or themed dessert tables.

Ingredients

  • For the macaron shells:
  • 1 cup almond flour (finely ground)
  • 1¾ cups powdered sugar
  • 3 large egg whites (room temperature)
  • ¼ cup granulated sugar
  • ¼ tsp cream of tartar (optional)
  • Gel food coloring (orange, black, green, white, etc.)
  • For the buttercream filling:
  • ½ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1–2 tbsp heavy cream or milk
  • 1 tsp vanilla extract (or orange, almond, etc.)
  • Gel food coloring (optional)
  • For decorating:
  • Edible food markers
  • Melted chocolate (for piping faces/webs)
  • Candy eyes, edible glitter, sprinkles, etc.

Instructions

  1. Prep Shells: Sift almond flour and powdered sugar into a bowl. Set aside.
  2. Make Meringue: In a separate bowl, beat egg whites until foamy. Add cream of tartar and gradually add granulated sugar. Beat until stiff, glossy peaks form.
  3. Macaronage: Gently fold in the almond mixture and food coloring until the batter flows in thick ribbons off the spatula.
  4. Pipe: Pipe 1.5-inch rounds onto parchment-lined baking sheets. Tap trays to release air bubbles.
  5. Rest: Let shells rest at room temperature 30–45 minutes until dry to the touch.
  6. Bake: Bake at 300°F (150°C) for 14–16 minutes. Cool completely before removing.
  7. Make Filling: Beat butter until fluffy. Add powdered sugar, cream, and vanilla. Mix until smooth. Tint with food coloring if desired.
  8. Assemble: Pipe filling onto one shell and sandwich with another.
  9. Decorate: Use melted chocolate or edible markers to draw spooky faces. Add candy eyes, glitter, or sprinkles as desired.

Notes

  • Resting the macarons before baking creates their signature “feet.”
  • Gel food coloring works best — avoid liquid versions that alter the batter consistency.
  • For variety, fill with ganache, flavored buttercream, or jam.
  • Macarons taste best after maturing for 24 hours in the fridge.
  • To freeze, layer unfrosted or frosted cookies between parchment and store in airtight containers.

Nutrition

Find it online: https://cookedbymaya.com/spooky-macaroons/