Cookies and Cream Macaron Bats, yummy cookies and cream macarons decorated as bats for Halloween!
Cookies and cream macarons…. these little bats are so cute it’s scary!!
HAHA… see what I did there?? ha…
But, seriously, these little macaron bats are perfect for Halloween!!
Traditional macaron cookies are dyed black (yes, if you are not into food dye, this is not the recipe for you!) and cookies and cream-cream cheese frosting is piped in between. The only addition to make these cookies into bats are the cookies off of chocolate sandwich cookies and candy googly eyes! That’s it!
Yes, macarons can be intimidating. But, would you believe me if I told you this was my first time every making them?!
If I can make them on my first go, you can too!
All you have to do is follow the directions exactly as listed and you’re good to go. I got my overall base recipe/technique from Shinee over at Sweet & Savory by Shinee. Trust me, go to her site, look at all her photos and tips and then come back here and get ready to make some cookies and cream macarons!
To make these macarons into bats it’s super simple. Take a chocolate sandwich cookie and separate the two halves. Scrape out the cream filling (and eat it!), then snap each cookie in half. You want a jagged edge.
Then, proceed to build them. Take one macaron cookie and pipe a little bit of the cream cheese frosting. Place each of the “wings” on top like this:
Then, pipe some more frosting.
Place another cookie on top. Then, we are ready for the eyeballs. Take each candy eyeball and place the tiniest amount of frosting on the back side. Then, just place them where you want!
And, now you have bats!
So easy, right?
I did a mix of smaller and larger macarons just so I could have a pretty set up, some more bite-sized and some larger bats.
You could also skip the bats and just make cookies and cream macarons for any occasion!
In regards to the macaron recipe itself, I highly recommend getting a food scale. These cookies can be temperamental as you probably know, and having the exact ingredient amounts goes a long way!
For more fun Halloween treats from me, please visit my other recipe posts:
- 100 grams (1 cup) almond flour
- 100 grams (3/4 cup) powdered sugar
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- 1 teaspoon vanilla bean paste or extract
- black gel food coloring
- 4 tablespoons unsalted butter, softened
- 2 oz cream cheese, softened
- 1 teaspoon vanilla bean paste or extract
- 2½ cups powdered sugar
- 2 tablespoons milk
- 4 chocolate sandwich cookies, crushed fine
- chocolate sandwich cookies
- candy eyes
- Sift together the flour and powdered sugar twice, set aside.
- In a stand mixer bowl, add the egg whites and mix until frothy. Add the cream of tartar and mix together on medium speed. Slowly add in the granulated sugar a little at a time. Whip egg whites on medium-high speed until stiff peaks form. Stir in vanilla and food coloring. (Add as much black food coloring as needed to get the color you want.)
- Sift in flour mixture and with a spatula, fold in the dry mixture into the egg whites. This will take a while, be patient. Keep folding until you can form ribbons (at least 50 folds). Then, place a small dollop on a plate, if the ridges flatten themselves out within 10 seconds you are ready.
- On two parchment lined cookie sheets, pipe out mixture into 1½ inch circles one inch apart. Late sit on the counter top for 15-30 minutes, until you touch the top of the cookie and it doesn't stick to your finger. While you are waiting, preheat the oven to 300 degrees.
- Bake for 18-20 minutes one tray at a time. They should not be browned at all. To prevent browning, place another sheet tray on the rack above the cookies. Let cool on the tray for 10 minutes, take them off and cool completely on a wire rack.
- Place the cream cheese and butter in a large bowl. Cream together until mixed with a hand mixer on medium speed. Slowly add in the powdered sugar a little at a time until combined. Slowly add in the milk and vanilla, mix for 3 minutes on medium-high speed until fluffy. Mix in the cookie crumbs.
- Take one macaron and place it downside up. Pipe a little bit of the frosting.
- Take the chocolate sandwich cookies and separate the two sides. Scrape off the cream. Snap cookies in half and use each half as one wing. (See photos for exact placement.)
- Pipe a little more frosting on top and top off with another macaron.
- To place the eyes, just add a tiny bit of frosting on the back of each eyeball. Place them where desired.
This post is in collaboration with Allison from Cupcakes Diary Blog and her 30 Days of Halloween series!
I would absolutely love it if you can support her and all the other amazing bloggers involved!