These fun Frankenstein macarons are perfect for your Halloween party! Cute Halloween macarons that make a great Halloween treat for all ages!
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These spooky macarons will look GREAT on any Halloween party table! Follow our easy, step-by-step guide to get the perfect Halloween treat!
Stitch together the perfect combination of creepy and cute (see what I did there? Frankenstein…stitch..haha!) to create a Halloween macaron masterpiece that’s as fun to make as it is to eat!
Whether you’re a baking novice or a seasoned pro, this electrifying recipe is easy to follow and will surely spark creativity and bring your taste buds to life. ⚡️
With the help of an edible food marker, you can make dozens of adorable Frankensteins and customize them however you like! They’re the perfect baked good to make with little ones during this spooky season! If you like Halloween cookies, you’re going to LOVE these macarons!
Whip up a batch for a Halloween party, classroom goodies, or to give out as gifts to friends and family. They’re so cute that they’re almost too darling to eat!
So, gather your little monsters and get ready to channel your inner mad scientist together!
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Nutella Buttercream
Decorations
NOTE: I recommended using Blue Diamond almond flour or Costco almond flour for this recipe. Both of these almond flours are already finely sifted and will provide the best texture for this macaron recipe.
Please scroll to the bottom of this recipe for even more helpful notes and recommendations on how to get the BEST Halloween macarons.
Supplies Needed for Easy Macarons:
- Kitchen Stand Mixer
- Glass/Metal Bowls
- Food Scale
- Fine-Mesh Sieve
- Spatula
- Piping Bags
- Piping Tips
- Macaron Mats
- Baking Sheets
Please scroll to the bottom of this recipe for even more helpful notes and recommendations on how to get the BEST Halloween macarons.
How to Make These Halloween Macarons:
Before starting this recipe, wipe down bowls, attachments, spatulas, and silicone mat with vinegar to eliminate any grease or residue. This is essential to help make sure your macarons come out correctly.
Now, begin by sifting together the almond meal and powdered sugar into a medium-sized bowl. Set the almond flour mixture aside.
With the mixer running, slowly start to add the granulated sugar to the egg whites. Once all the sugar has been added, increase the stand mixer speed to medium speed and continue to mix until your meringue reaches stiff peaks. This takes around 5 – 6 minutes, but be sure to check it often to avoid over-mixing.
Remove the mixing bowl from the mixer.
Once all the fine almond flour is added, begin adding the green gel food coloring. I added 7 drops to the batter to get color in the photos.
*Note – You CAN add coloring during the meringue process too, but adding it during the macaronage process helps to get a deeper color.
Continue mixing by scraping the batter against the sides of the bowl. The batter is done being mixed once the batter flows in ribbons off the spatula. You can test the batter for doneness by trying to make a figure 8 with the batter while it is falling off the spatula into the bowl. It’s considered done if the ribbon does not break. Be careful not to over-mix!
Line an upside-down baking pan or cookie sheet with silicone baking mats, preferably ones with small circles like a macaron template.
Fill a piping bag with the batter. Using a round tip, pipe the batter on the baking mat following the template on the mat. Once done piping, carefully rap or bang the baking tray on the countertop to get rid of any large air bubbles. Using a toothpick or scribe, pop any remaining air bubbles.
Preheat your oven to 300 degrees.
Allow your macarons to dry for 40 – 45 minutes until a skin forms. This may take longer depending on humidity.
Bake each tray separately for 12-14 minutes. Remove from the oven and allow macarons to cool completely on the mat. Do not remove until completely cooled (about 15 – 20 minutes).
Before filling the macarons, match each up into pairs similar in size.
Add the filling to a shell and then sandwich together.
*Note – I recommend chilling the macarons for at least an hour in the refrigerator before decorating. Please note macarons need a full 24 hours in the refrigerator to mature, so you can even opt to decorate the next day.
To decorate, melt the melting wafer in the microwave according to the directions on the package.
Once the candy melts are fully melted, use a toothpick to apply a small amount of chocolate to the back of the candy sprinkle eye and then attach it to the top of the macaron.
(You can even choose to add Halloween sprinkles as hair by attaching the sprinkles using the melted candy wafers, too.)
Recipe Notes & Tips
Utilize these handy tips and tricks to get the BEST Nutella buttercream macarons!
- It’s best to prep and weigh all ingredients before starting. Things move quickly, and it’s easier to have all of your wet and dry ingredients weighed out to make the macaron shells with ease.
- You do not need to age the egg whites. This recipe can be made with egg whites straight from the refrigerator. I do not recommend using egg whites from the carton, as they typically do not produce a strong enough meringue.
- The cream of tartar is optional, but I highly recommend it for this recipe. It helps the egg whites to create a strong meringue.
- You want to flip your baking sheets upside down. I know this sounds weird! But, it helps provide better airflow to the macarons and a more even baking.
- Having the correct oven temperature for macarons is critical. I recommend having an oven thermometer. If you have problems with cracked shells or spreading macaron shells, consider lower the temperature by about 10 – 15 degrees. You could even pipe a few macarons on the mat to dry and test the oven temperature instead of doing a full pan.
- Gel food coloring is what is recommended for making macarons, but you can also use powdered food coloring. You can add the food coloring at the end of the meringue process or when doing the macaronage process (when you are mixing the meringue with the almond flour/powdered sugar mixture). For a darker shade of green, I recommend doing it during the macaronage process. Refrain from adding too much food coloring or it can cause the macarons not to bake properly. I was able to add 7 drops of gel food coloring during the macaronage process.
Frequently Asked Questions
What’s The Best Method To Store The Macarons?
Macarons should be stored in an airtight container in a refrigerator for up to five days. Before serving, take them out of the refrigerator for about 30 minutes to bring them to room temperature to enjoy. Take care when storing these to avoid stacking because of the candy eyes for decoration.
They can also be frozen, I recommend storing them in a freeze-safe air tight container. They should be good in the freezer for up to one month. When removing, place them in the refrigerator the day before to thaw.
Do I Need To Age My Egg Whites?
No, but you certainly can if you want. I have made these with egg whites that are straight from the refrigerator. I usually measure them first so that they are at room temperature when starting the meringue. I don’t recommend using egg whites from the carton.
Is There A Substitute For Almond Flour?
Almond flour is what makes a macaron. Sometimes macarons can be made with different nut flour or all-purpose flour, but I have not done enough testing to verify that those would be successful with this recipe.
Are French Macarons Gluten-Free?
The macaron shells are gluten-free. The ingredients in this recipe should all be gluten-free, but be sure to double-check your labels. Also, make sure your candy sprinkle eyes are gluten-free by checking the label.
What If My Macarons Don’t Develop Feet?
This can also happen for several reasons. Humidity can be a factor here or the possibility these needed more time to dry. You also might have an oven temperature that is too low. You could try increasing the temperature by 10 – 20 degrees. Try changing one of these things, but don’t try changing everything. Even without feet, these will still be tasty to eat.
What If My Macarons Are Hollow?
There is an obsession on the internet for full shells, so please don’t fret if you get them! Your macarons are perfectly fine and will still taste amazing. Also, once you pipe the filling and let them mature, the hollow part should fill in more and you’ll hardly notice them being hollow.
Frankenstein Macaron Printable Recipe Card
Halloween Macarons
Equipment:
What You’ll Need:
Macaron Shell Ingredients
- 105 gm Egg Whites
- 1/4 Tsp Cream of Tartar
- 105 gm Granulated Sugar
- 125 gm Almond Flour
- 113 gm Powdered Sugar
- Food Coloring Gel or Powder
- White Vinegar To Wipe Equipment
Nutella Buttercream Ingredients
- 4 Tbsp Unsalted Butter
- 1/2 Cup Nutella
- 2-4 Tbsp Heavy Cream
- 1 3/4 Cup Powdered Sugar
- 1 Pinch Salt
Decoration Ingredients
- 1/4 Cup White Melting Wafers
- Candy Sprinkle Eyes
- Edible Black Marker
Instructions:
How To Make Halloween Macarons:
- Before starting this recipe, wipe down bowls, attachments, spatulas, and silicone mat with vinegar to eliminate any grease or residue. This is essential to help make sure your macarons come out correctly.
- Now, begin by sifting together the almond meal and powdered sugar into a medium-sized bowl. Set the almond flour mixture aside.
- Place egg whites and cream of tartar into the bowl of a stand mixer. Turn on the stand mixer on low speed and mix the egg whites using the whisk attachment for 1 – 2 minutes, until foamy.
- With the mixer running, slowly start to add the granulated sugar to the egg whites. Once all the sugar has been added, increase the stand mixer speed to medium speed and continue to mix until your meringue reaches stiff peaks. This takes around 5 – 6 minutes, but be sure to check it often to avoid over-mixing.
- Remove the mixing bowl from the mixer.
- To begin the macaronage stage, add half of the powdered sugar/almond meal mixture to the egg whites.
- With a large, flexible rubber spatula fold until combined. Then add the remaining mixture to the egg whites and fold in until incorporated.
- Once all the fine almond flour is added, begin adding the green gel food coloring. I added 7 drops to the batter to get color in the photos.
- *Note – You CAN add coloring during the meringue process too, but adding it during the macaronage process helps to get a deeper color.
- Continue mixing by scraping the batter against the sides of the bowl. The batter is done being mixed once the batter flows in ribbons off the spatula. You can test the batter for doneness by trying to make a figure 8 with the batter while it is falling off the spatula into the bowl. It’s considered done if the ribbon does not break. Be careful not to over-mix!
- Line an upside-down baking pan or cookie sheet with silicone baking mats, preferably ones with small circles like a macaron template.
- Fill a piping bag with the batter. Using a round tip, pipe the batter on the baking mat following the template on the mat. Once done piping, carefully rap or bang the baking tray on the countertop to get rid of any large air bubbles. Using a toothpick or scribe, pop any remaining air bubbles.
- Preheat your oven to 300 degrees.
- Allow your macarons to dry for 40 – 45 minutes until a skin forms. This may take longer depending on humidity.
- Bake each tray separately for 12-14 minutes. Remove from the oven and allow macarons to cool completely on the mat. Do not remove until completely cooled (about 15 – 20 minutes).
- While the macarons are baking, start preparing the Nutella buttercream.
- In a medium bowl, add the butter and mix for 1 minute until creamy.
- Add the Nutella to the butter and mix for another minute.
- Add two tablespoons of heavy cream, powdered sugar, and a pinch of salt to the bowl. Mix until well combined. Add 1 – 2 tablespoons of heavy cream if needed to get the desired consistency.
- If the buttercream seems too runny, add a couple of tablespoons of powdered sugar if needed.
- Put the filling in a piping bag.
- Before filling the macarons, match each up into pairs similar in size.
- Add the filling to a shell and then sandwich together.
- *Note – I recommend chilling the macarons for at least an hour in the refrigerator before decorating. Please note macarons need a full 24 hours in the refrigerator to mature, so you can even opt to decorate the next day.
- To decorate, melt the melting wafer in the microwave according to the directions on the package.
- Once the candy melts are fully melted, use a toothpick to apply a small amount of chocolate to the back of the candy sprinkle eye and then attach it to the top of the macaron.
- Once both eyes are placed on the macaron, use an edible marker to draw hair and facial features on the macaron.
- Once decorated be sure the filled macarons are fully matured (this takes about 24 hours from the time they are filled) and serve.
Notes:
Save this recipe for later so you’ll always have a spooky treat on hand! If you’re looking for even more fun Halloween ideas, check out our HUGE collection of Halloween recipes, crafts, decor, and more!
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Heidi Kundin has captivated the hearts of millions with her colorful and inspiring approach to crafting, celebrations, and family fun. With over 15 years of experience, Happiness is Homemade has become a must-visit destination for those seeking quick and easy creative ideas and last-minute solutions. Heidi’s warm personality shines through her posts, inviting readers to join her on a creative journey that’s fun, rewarding, and achievable. Heidi is also the author of Homemade Bath Bombs & More and DIY Tie-Dye.