Go Back
+ servings
a line of halloween macarons with pieces of butterfinger around.

Halloween Macarons with Butterfinger Frosting

These macarons are filled with a soft and creamy butterfinger frosting and drizzled with chocolate for a mummy look.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: French
Keyword: butterfinger
Servings: 22 cookies
Prep Time 40 minutes
Cook Time 13 minutes
Drying Time 30 minutes
Total Time 1 hour 23 minutes
Calories: 88kcal
Author: cambreabakes

Equipment

  • fine mesh sifter
  • large mixing bowl
  • 4 quart stand mixer with whisk and paddle attachment
  • rubber spatula
  • piping bag
  • small round tip #12 Wilton
  • silpat mat
  • baking tray
  • tooth pick

Ingredients

  • 120 grams powdered sugar about 1 ¼ cup
  • 138 grams blanched almond meal about 1 ⅔ cup
  • 8 grams black cocoa powder about 1 tbsp
  • 110 grams granulated sugar about ½ cup
  • 107 grams egg whites, room temperature about 3 large eggs
  • ¼ teaspoon cream of tartar

Butterfinger Frosting

  • ½ cup unsalted butter, soft 1 stick (113 grams)
  • 1 cup powdered sugar 100 grams
  • ½ cup butterfingers, chopped 60 grams
  • cup dark chocolate chips, for decorating
  • cup white chocolate chips, for decorating

Instructions

  • Line an upside down pan with a silicone baking mat and fit a piping bag with a small round tip, set them both aside.
  • In a medium bowl, scale the almond meal and powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.
    120 grams powdered sugar, 138 grams blanched almond meal, 8 grams black cocoa powder
  • In a stand mixing bowl, add the egg whites and begin whisking on low speed (speed 2-3) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
    107 grams egg whites, room temperature, ¼ teaspoon cream of tartar
  • Very slowly, begin adding the sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium (speed 4) and whip for about 7-8 minutes or until stiff peaks form.
    110 grams granulated sugar
  • Add the stiff white meringue to a large bowl.
  • Add ⅓ of the sifted dry mixture to the whites. Fold very gently with a rubber spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
  • Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready.
  • Fill your piping bag with the batter. Pipe directly over the top of the baking tray. When the pan is full, drop the pan on the counter a few times to release any air bubbles. Use a tooth pick to pop any bubbles that come to the surface.
  • Allow the shells to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
  • While the shells rest, preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
  • Bake each tray for about 12-14 minutes. They are done baking when you can gently touch the top of the shell and it barely budges from the foot. Let the tray cool completely on a wire rack before removing the shells and filling.

Making the Butterfinger Frosting

  • In a stand mixing bowl, add the soft butter and mix on medium low speed for 30-60 seconds until smooth.
    ½ cup unsalted butter, soft
  • Add the powdered sugar in a little bit at at time, mixing well after each addition. Scrape down the bowl with a spatula, then whip on high speed for 30 seconds until the buttercream is light and fluffy.
    1 cup powdered sugar
  • Add the chopped butterfinger pieces and mix to combine.
    ½ cup butterfingers, chopped

Assembling

  • Melt the dark chocolate chips and white chocolate chips in two small bowls until runny. Add each one to a piping bag with a tiny round tip. Pipe the white chocolate in squiggles on the shell to form the "mummy wrap" and then two dots in the center. Pipe two small dots in the center of the white to complete the eyeballs. Let the chocolate cool completely in the fridge until hard.
    ⅛ cup dark chocolate chips, for decorating, ⅛ cup white chocolate chips, for decorating
  • Fill a piping bag fitted with a small round tip with the butterfinger frosting.
  • Pipe a dollop onto one half of the shells and then sandwich the filling with the other half.
  • Keep in the fridge in an airtight container overnight or at least for 12 hours to mature and soften before enjoying.

Notes

If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Step by step process photos are provided above, in the body of this post.
These cookies will be hard straight from the fridge from the butter re-solidifying. Let them sit out at room temperature to soften again before enjoying!

Expert Tips

  • Scale all ingredients first- measure your ingredients before starting the process to ensure you don't miss an ingredient. The process goes quickly and macaron batter waits for no one!!
  • Wipe down your tools with vinegar- lightly dampen a paper towel with white vinegar and use it to wipe down your mixing bowl, spatula, and whisk to get rid of any fat residue.
  • Let the shells rest- the shells should be left to form a skin for at least 30 minutes, depending on your level of humidity. Skipping this step will result in cracked tops and no feet.
  • Don't be intimidated!- making macarons is a fun learning process, and even if they aren't 100% perfect the first go, they are so delicious :)
  • Never make them on a rainy day- the moisture in the air gets into the meringue and batter and the shells will bake soft and splotchy.
Serving: 1cookie | Calories: 88kcal | Carbohydrates: 13.2g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 6mg | Fiber: 0.9g | Sugar: 11.9g
Did you make this recipe? Tell us how you liked it in the comments section below!