Create spooky yet delightful Black Cocoa Mummy Macarons that are perfect for Halloween or any festive occasion.

Scale

100 grams egg whites

room temperature

¼ teaspoon cream of tartar

60 grams granulated sugar

110 grams almond flour

180 grams powdered sugar

20 grams black cocoa powder

1–2 drops black food coloring

optional

226 grams white chocolate

chopped

120 grams heavy cream

candy eyes

optional

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and continue whisking until stiff peaks form.
Sift together almond flour, powdered sugar, and black cocoa powder into a separate bowl. Gently fold the dry ingredients into the meringue until fully combined. If desired, add black food coloring.
Transfer the macarons mixture into a piping bag and pipe small circles onto the prepared baking sheet, each about 1.5 inches wide.
Let the piped macarons sit at room temperature for 30 minutes or until a skin forms on the surface.
Bake the macarons for 15-20 minutes, until they have risen and are firm to the touch. Allow to cool completely before removing from the baking sheet.
For the ganache, heat the heavy cream in a saucepan until just boiling, then pour over the chopped white chocolate. Let it sit for a few minutes before stirring until smooth. Allow it to cool until thickened.
Fill half of the macarons with white chocolate ganache and sandwich with the other half. Decorate with candy eyes for a spooky look.

Make sure to age your egg whites for a few days for the best texture; you can also use a silicone mat for perfect macaron shapes.

Keywords: Black Cocoa Mummy Macarons, spooky dessert, Halloween macaron recipe, black cocoa desserts