Black Cocoa Mummy Macarons Recipe ~ Barley & Sage (2024)

These mummy macarons have a rich, black cocoa macaron shell and are filled with creamy white chocolate ganache! Then drizzled with white chocolate and candy eyes to look like little mummies! They're the perfect Halloween macarons!

These cuties are the perfect Halloween treat for both kids and adults! You might also like the rest of our Halloween recipes!

I'll walk you through how to make homemade French macarons and give you all my tips and tricks for success!

Ingredient Notes

You only need a few simple ingredients to make these black cocoa mummy macarons!

• Egg whites- I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before baking.
• Almond flour- If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love usingBob's Red Millfor my almond flour because it's super fine. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
• White chocolate- Usewhite chocolate baking barsas opposed to chocolate chips!! Chips contain emulsifiers that help them keep their shape, which also means they won't combine as smoothly as chocolate bars.
• Black cocoa- Black cocoa is one of my favorite secret ingredients! Black cocoa is just cocoa powder that has been heavily dutched (meaning the acidity has been neutralized), so it gives you a rich black color but doesn't stain! You don'thaveto use black cocoa powder for these macarons, but regular cocoa just won't give you the same fun effect, so I highly recommend it! I like both theKing Arthur Flour Black Cocoaor theModern Mountain Company Black Cocoa!
• Black gel food coloring - This is optional, but black food coloring helps add an even darker black color to the macarons! Since we can only use a small amount of black cocoa powder, they'll be more of a deep gray without food coloring (which is still spooky)! When making macarons, always use gel food coloring for the best results!
• Candy eyes- These are optional, but I love adding littlecandy eye ballsto decorate the mummy macarons!

The complete list of ingredients and amounts is located in therecipe card below.

How to Make White Chocolate Ganache

This white chocolate ganache is super easy to make, but I just have a couple quick notes!

• The ganache calls for 226 grams (8 ounces) of white chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won't affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!
• Use a spatula to combine the ganache as opposed to a whisk, so you don't incorporate any air.
• I recommend making the ganache a few hours before the macarons so that it has time to set.

Finely chop the white chocolate and place into a large bowl.

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped chocolate and let sit for about two minutes.

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.

If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

How to Make Mummy Macarons

Sift together almond flour, powdered sugar, and black cocoa into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line alarge baking sheetwith a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with alarge round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top. Press a couple of candy eyes into the chocolate while it's still warm so that they stick to the surface.

Then pipe white chocolate ganache into the center and top with the other shell.

Put the assembled black cocoa mummy macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]

Macaron Tips & Tricks

Macarons can be tough so setting yourself up for success is key!

• Buy akitchen scaleif you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
• Clean the mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
• Use a super sturdy baking sheet that won't warp and conducts heat evenly! TheseCuisinart baking sheetsare my favorite for macarons! I have 6 of them lol.
• Invest in somesilicone macaron mats! They aren’t expensive and they will make your lifesomuch easier!
• Also invest in anoven thermometer! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.

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