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Mummy Macarons and Halloween Time at Disneyland

15 October, 2018 by Tara 11 Comments

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Recipe for Mummy Macarons filled with a Cookies and Cream Buttercream along with an overview of Halloween Time at Disneyland in 2018!

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

White Mummy Macarons with a cookies and cream center on an orange pumpkin plate.

Halloween Time at Disneyland

Statue of Walt Disney holding Mickey Mouse's hand in front of the castle at Disneyland.

When we lived in the Southeastern United States, our sporadic visits to Disney World always seemed to coincide with the halloween season (mostly due to Epcot’s International Food and Wine Festival also taking place in the fall).

So it was a bit nostalgic that our first visit to Disneyland would also occur during Halloween Time.

Pumpkin Mickey Mouse and Pluto.

Halloween Time at Disneyland this year (2018) lasts from September 7th to October 31st.

The park has been decorated from head to toe with pumpkins and other fun decor, merchandise, and treats. Mickey’s Halloween Party is also held on select nights from September 19th to October 31st.

Big Mickey Mouse Pumpkin.

Even Minnie, Mickey, and friends are dressed up for the season.

Hugging Minnie Mouse and Mickey Mouse in purple halloween costumes.

Zocalo Park

Sign stating- Zocalo Park Disneyland. Sugar skulls and Day of the Dead decorations.

The area outside of Rancho del Zocalo Restaurante in Frontierland has become a tribute to Día de los Muertos with Zocalo Park.

Haunted Mansion

The Haunted Mansion ride has transformed into the Haunted Mansion Holiday inspired by The Nightmare Before Christmas. We were even able to meet Jack and Sally in New Orleans Square. Space Mountain has also changed temporarily into Space Mountain Ghost Galaxy.

Nightmare Before Christmas- Standing next to Jack Skellington and Sally.

Halloween Treats

Doughnut with green glaze, Pie trio with Jack Skellington and Gummy Worms.

We came across a Haunted Mansion-themed doughnut at The Coffee Cart on Main Street, U.S.A near the castle.

At the French Market Restaurant, there is a dessert trio with a Salted Caramel Pudding Cup featuring Jack’s face, Worms and Dirt Cake, and Pumpkin Pie. The Salted Caramel Pudding Cup was my favorite of the three, though it was slightly on the runny side.

Spider Bundt Cake and Black Rose Dessert at Disneyland.

I didn’t personally try it, but the French Market Restaurant also has a Mansion Spider Bundt Cake (chocolate bundt cake with a chocolate spider piece on top).

Chocolate lovers will enjoy the Black Rose Dessert (a decadent “Enchanted Black Rose” chocolate mousse filled with a raspberry compote and topped with edible glitter) from Red Rose Tavern.

Mojito and Mickey Mouse Beignets, Churro Milkshake, Layered Horchata.

The Pumpkin Spice Beignets were perfect for pairing with a New Orleans Mint Julep from the Mint Julep Bar in New Orleans Square.

The Churro Sundae from The Golden Horseshoe was definitely a rich treat best shared with a friend. Cookie dough ice cream is topped with cookie butter sauce, a cinnamon sugar churro, cajeta, and whipped cream.

I loved the Blended Horchata during our first visit to Disneyland and the limited time Frozen Abuelita at Rancho del Zocalo Restaurante took it to the next level with layers of frozen Mexican hot chocolate, frozen horchata, and spiced whipped cream. An orange sugar skull pot de crème can also be found at this restaurant.

Mickey Mouse Mummy Macaron- White macaron shell with eyes, white chocolate drizzle and cookies and cream filling.

Of all the Halloween treats in Disneyland Park, the Mickey Mummy Macaron from Jolly Holiday Bakery Cafe was my personal favorite.

This Mickey-shaped macaron is sandwiched with a sweet cookies and cream filling. The cookie was on the larger side, so big enough for sharing if you plan on eating your way through the park.

The Jolly Holiday Bakery Cafe is also home to the largest assortment of Halloween Time Offerings. Other treats found here include a Graveyard Cupcake, Pumpkin Layered Cheesecake, Sweet Potato Hand Pie, Spiced Bundt Cake, Pumpkin Muffin, and Cruella De Vil Brownie.

Spam wrapped with nori and rice, hot dog with cheese sauce.

The Halloween Time offerings leaned heavily towards sweet, but I did manage to try a couple of savory items. Bengal Barbecue in Adventureland is currently featuring the Musubi Special (spiced ham musubi with lemongrass jasmine rice and pineapple teriyaki sauce paired with pickled daikon and carrots topped with furikake flakes).

I wasn’t originally planning on trying the Halloween Hot Dog at the Refreshment Corner since it had spicy in the description, but added it to the list after reports of it not having much heat after all. I ended up really loving the flavor. The premium hot dog is topped with “spicy” meatballs, cheese sauce, and oven-roasted tomatoes.

Halloween treats window display at Disneyland- bat cake pops, candy apples.

There are plenty of more fun bakery treats featured throughout the park from bat cake pops to decorated caramel apples, cupcakes, crispy treats, and more.

Disney's Halloween Time sign with Mickey Mouse pumpkin on lamp post.

Mummy Macarons

Mummy Macarons on a brown baking sheet with cookies and cream filling.

After trying the Mickey Mummy Macarons at Disneyland, I wanted to recreate it at home. I did originally make these macarons into a Mickey shape for my initial attempt, but those cookies did not turn out well at all.

The Mummy Macarons featured in these photos are from three batches later. By that point, I stuck to the regular round shape. It took some trial and error to get used to the gas oven in our new home, but I am quite happy with the final results.

The white vanilla bean macarons are paired with a rich cookies and cream filling, drizzled with melted white chocolate, and topped with mini chocolate chip eyes to turn these little cookies into “mummies.”

Decorating Mummy Macarons- drizzling white chocolate and adding mini chocolate chip eyes.

Macaron Tips

  • My first batch browned way too much in the gas oven. I tried adjusting the temperature for the second batch to compensate, but that ended up with even worse undercooked results. What finally worked was doubling up the baking sheets for a more even bake. It may also help to rotate the sheets halfway through baking.
  • I recommend using the metric measurements for the macaron shells for best results, but have also included the US Customary conversions.
  • For the ground almonds, I generally use almond flour/meal. You can also process whole almonds in the food processor. Just make sure the almonds and powdered sugar are very fine to create smooth macaron shells. Don’t overdue the processing or you may end up with almond butter.
  • Aged, room temperature egg whites are best for whipping into stiff peaks.
  • My previous failures have generally been attributed to overmixing- easy to do with overzealous young helpers. You want to gently fold in the beaten egg whites until they are completely combined, but not to the point of being runny. I have seen the resulting texture described as “molten lava” and others have listed an average of 40-65 folds.
  • Putting the baking sheets filled with piped macarons under my ceiling fan works well on helping create the shells before baking. They should be dry enough that the tops don’t stick to the finger when lightly touched. Make sure the fan is evenly overhead and not blowing air from the side. This may create uneven and oval macarons.
  • Store the Mummy Macarons in the refrigerator, but bring to room temperature for 20-30 minutes before serving for the best texture.
  • If you want to make sure every macaron shell is the exact same size, use a circular cookie cutter to draw circles on the parchment paper, then flip it over so the drawn part is on the bottom (use the white translucent parchment paper so the circles can be seen through the top). When piping, hold the pastry bag and tip completely vertical. I have recently started using these Silicone Macaron Baking Mats.

Looking for more Halloween recipes?

Try my:

  • Homemade Chocolate Sandwich Cookies
  • Brownie Cupcakes with Peanut Butter Frosting
  • Spider Chocolate Chip Cookies
Mummy Macarons on a brown baking sheet with a white pumpkin in the background.

Mummy Macarons Recipe

Adapted from Birch Tree Baking and Preppy Kitchen

Mummy Macarons
Print Pin
5 from 5 votes

Mummy Macarons

A recipe for Mummy Macarons with a cookies and cream filling inspired by Disneyland!
Course Dessert
Cuisine French
Keyword buttercream, cookie, cookies and cream, dessert, halloween, macaron, mummy, vanilla, vanilla bean
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 24 Macarons

Ingredients

Macarons:

  • 100 grams (1 cup) almond flour
  • 200 grams (scant 2 cup) powdered sugar
  • Pinch salt
  • 100 grams (about 3 large) egg whites room temperature
  • 50 grams (1/4 cup) granulated sugar
  • Seeds from 1/2 vanilla bean

Cookies and Cream Buttercream:

  • 1 cup unsalted butter room temperature
  • 3 1/3 cup powdered sugar
  • 3/4 cup crushed Oreos or other chocolate creme sandwich cookies
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 2 tablespoons heavy cream

Mummy Topping:

  • 4 ounces (113 grams) white chocolate
  • 2 tablespoons mini chocolate chips

Instructions

To make the macarons:

  • In a food processor or blender, pulse the almond flour and powdered sugar a few times until fine. Do not over pulse. Sift into a bowl with the salt.
  • In another bowl, beat the egg whites with a hand or stand mixer until frothy. Continue beating while slowly adding the granulated sugar and vanilla until stiff peaks form.
  • Gently fold the beaten egg whites into the ground almond and powdered sugar mixture until combined, but be careful not to overmix. It should be the consistency of “molten lava” but not runny, about 40-65 folds. Transfer the batter to a piping bag fitted with a 0.4 inch (10 millimeter) circular tip. On a parchment lined baking sheet, pipe 1 1/2 inch (4 centimeter) circles at least 2 inches apart. Repeat with remaining baking sheets. If your oven runs hot, place an empty baking sheet under each baking sheet with the macarons to offer some protection against the heat.
  • Firmly tap the baking sheets against the counter to remove excess bubbles. Allow to rest uncovered 30-60 minutes to form a shell.
  • Preheat oven to 300˚F (150˚C).
  • Bake the macarons in preheated oven until the tops become firm, 15-20 minutes. Allow to cool before removing from baking sheet.

To make the cookies and cream buttercream:

  • In a large bowl, beat the butter until light and smooth.
  • Slowly beat in the powdered sugar, followed by the crushed Oreos, vanilla extract, and salt. Beat in just enough cream to make a smooth and light buttercream. Refrigerate until needed.

To assemble:

  • Pair the cooled macaron shells based on the closest matched shapes. On the bottom of one of the shells, pipe a dollop of the cookies and cream buttercream. Gently cover with the bottom of the other macaron shell. Lightly press together until the buttercream reaches the edges. Repeat with remaining pairs.
  • Melt the white chocolate in microwave in 20 second intervals, stirring in-between, until melted and smooth. Transfer melted white chocolate to piping bag or ziploc bag with small piece  of the corner snipped off. Drizzle white chocolate over the tops of the assembled macarons to create a mummy-like appearance. Pipe two dots in the middle upper-third of each macaron and top with two mini chocolate chips to make eyes.
  • Refrigerate in single layers for 24 hours and up to a week. Bring to room temperature 15-30 minutes before serving.
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Filed Under: Desserts, Travel

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Reader Interactions

Comments

  1. Allison

    15 October, 2018 at 10:28 am

    The food is one of the best parts of going to Disneyland! All of those Halloween treats looks fantastic!

    Reply
  2. Dannii

    15 October, 2018 at 10:31 am

    I would love to visit Disney at Halloween. It looks like such a fun time to be there.

    Reply
  3. Lauren Vavala @ DeliciousLittleBites

    15 October, 2018 at 10:53 am

    We always miss Halloween in Disney – def need to make it a point to go soon, it looks so fun and the food…oh my! These mummy macarons are a must try and so darn cute!

    Reply
  4. Patty K-P

    15 October, 2018 at 11:04 am

    Halloween Time at Disneyland is one of my favorite times to go (not that there’s not a favorite time to go)! The treats are so fun! Thanks for sharing this recipe so we can enjoy just a little bit of Disney magic at home 🙂

    Reply
  5. Pam Greer

    15 October, 2018 at 12:32 pm

    I love those mummy macarons! I’ve never been to Disney around Halloween, it looks like such fun!

    Reply
  6. Lauren

    1 November, 2018 at 2:14 pm

    So cute!

    Reply
  7. Tavo

    19 October, 2021 at 10:29 am

    5 stars
    I love this recipe! I am such a fan of macarons! Perfect for Halloween, I am going to make a batch this coming weekend to practice before the 31st! 🙂

    Reply
  8. Angela

    19 October, 2021 at 10:44 am

    5 stars
    Thanks for the fun recipe. My family and I were just at Disneyland and got to experience all the Halloween fun. These macarons are tasty.

    Reply
  9. Sharon

    19 October, 2021 at 10:49 am

    5 stars
    These macarons are so perfect for Halloween! I also love the look at Disney, I can’t wait to go visit during Halloween sometime soon.

    Reply
  10. Andrea

    19 October, 2021 at 10:52 am

    5 stars
    Wow, what fun and such great looking treats. Really love the mummy macarons.

    Reply
  11. Heather Johnson

    19 October, 2021 at 11:15 am

    5 stars
    omg – so cute – i might just jazz up some store bought macarons but i love the idea and i love the disney pics – i need to go back!!!! it’s so fun

    Reply

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