Mummy Macaroons

Be the hit of your holiday party with these adorable mummy French macarons. Made with a classic vanilla bean cookie sandwiched together by the most delicious light & fluffy vanilla bean buttercream frosting!

Ingredients

3 egg whites

4 oz. blanched almond meal

1 1/2 C. powdered sugar

1/2 C. granulated sugar

1/2 tsp. salt

1 vanilla bean, split lengthwise, and seed scraped out of pod

1 can vanilla frosting

2 .88 oz. edible eyes

Directions

Line two baking sheets with parchment paper. Place egg whites in the bowl of a stand mixer with the whisk attachment set. Let them come to room temperature. Place almond meal and one cup powdered sugar in a food processor. Place the remaining powdered sugar in a bowl and set aside. Pulse the food processor so that the almond meal and powdered sugar combine. Pass the mixture through a fine mesh strainer into the bowl with the powdered sugar. Stir the contents of the bowl together.

Beat the egg whites on medium until foamy. Slowly add the granulated sugar and salt and continue beating. Add the vanilla bean seeds and continue beating until stiff peaks form. When you lift the whisk out of the bowl, the egg whites should stand up and maybe just start to curl over.

Impress family, friends, and trick-or-treaters with these spooktacular mummy macarons. They are so creative and festive--everyone will be asking for this recipe!

With a rubber spatula, fold in half the almond/powdered sugar mixture into the egg whites. Fold in the remaining almond mixture until evenly mixed. When you lift the spatula out of the bowl, the batter should drop in a thick ribbon, and should melt back into the main batter after a few seconds.

Fill a pastry bag with half the batter. Twist the top of the pastry bag closed. Cut a hole in the tip of the pastry bag, and pipe circles onto the prepared baking sheets. Make a little swirly movement when you’re done piping each circle to keep a peak from forming on top of the cookie. Tap the baking sheet on the counter a few times to bring any air bubbles to the surface.

Bake at 300 degrees Fahrenheit for seven minutes. Rotate the pan and bake another eight minutes. Let them cool on the pan, then gently peel from the parchment. Sandwich two cookies together with frosting in the middle and place edible eyes.