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HERSHEY'S CHIPITS Mummy Halloween Macarons


2 hours 30 minutes
Skill Level
16 macarons

These HERSHEY’S CHIPITS Mummy Halloween Macarons are frighteningly delicious as they are cute. Try this Halloween!

Ingredients & Directions

Prep Time
1 hour
35 minutes
Cool Time
55 minutes


  • Cookies:
  • 1 1/2 cups
    almond flour (375 mL)
  • 1 cup
    icing sugar (250 mL)
  • 3
    egg whites, at room temperature
  • 1/4 tsp
    cream of tartar (1 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • Dark Chocolate Ganache:
  • 2/3 cup
    heavy whipping cream or 35% whipping cream (150 mL)
  • pinch
  • Assembly:
  • 32
    candy eyes


Equipment Needed 
mixer Mixer
oven Oven
baking sheet Baking Sheet
piping bag Piping Bag
saucepan Saucepan

Cookies: Into medium bowl, sift together almond flour and icing sugar 3 times.


In another medium bowl, using handheld electric mixer, beat egg whites and cream of tartar on high speed until frothy. Reduce speed to low and gradually add granulated sugar, 1 tbsp (15 mL) at a time, beating well after each addition. Increase speed to high; beat for about 10 to 15 minutes or until meringue holds stiff peaks.


Fold almond flour mixture into egg whites mixture until blended. Batter should flow continuously (without breaking) when dropped from a large spoon into bowl; it should be slightly runny with the consistency of molten lava.


Preheat oven to 300ºF (150ºC).


Scrape batter into piping bag with tip cut off. Dab a little batter onto each corner of 3 large baking sheets and line each with parchment paper, adhering to batter dabs. Hold piping bag perpendicular to baking sheet and pipe thirty-two 2-inch (5 cm) rounds. Tap pans on counter to remove air bubbles. Let stand for 15 to 20 minutes or until tops of cookies are dry and skin has formed.


Bake macarons, 1 pan at a time, for 10 to 12 minutes or until risen, feet have formed and macarons can be easily lifted from baking sheet. Let cool completely on baking sheet on rack for 8 to 10 minutes.


Dark Chocolate Ganache: Meanwhile, in medium heatproof bowl set over medium saucepan of simmering water, stir together dark chocolate chips, cream and salt until smooth and melted. Let cool for 30 to 40 minutes or until completely cooled, thickened and spreadable. Transfer ganache to another piping bag with tip cut off.


Assembly: In another medium heatproof bowl set over medium saucepan of simmering water, heat white creme chips for 3 to 5 minutes or until smooth and melted. Transfer to another piping bag with tip cut off. Drizzle over 16 cookies to resemble bandages over a mummy head (reserve ample ganache for Step 10). Add 2 candy eyes to each. Let stand for 8 to 10 minutes or until set.


Pipe dark chocolate ganache evenly onto flat side of remaining 16 cookies; cap with decorated cookies, pressing so filling reaches edges of macaron.


If desired, to make piping easy, use a silicon macaron baking mat, or trace circles on parchment paper for a homemade template, flipping parchment paper over so the drawn circles are face-down.