Cookies, Movies, Recipes

Bloody Scream Macarons

Scream Macarons

The Movie

The groundbreaking 1996 slasher film Scream was the first gory flick to successfully cross over into the mainstream, paving the way for future films in the genre. The film lead to 3 sequels and an MTV episodic remake. Most importantly, it created one of the most recognizable killers- Ghostface. The mask for Ghostface, reportedly found by the director when scouting for locations, is a simple Halloween store mask. To be honest, it’s not even that scary looking! However, the success and scares brought by Scream make the black and white mask an iconic and unforgettable image.

While we all recognize Ghostface, here are some things you may not know about Scream:

Scream Macarons

The movie is partially based on the real-life killer, “The Gainesville Ripper.”  

Okay, as a Florida resident, this fact is especially spooky to me. In fact, I did not even know about the Gainesville Ripper’s existence. So in order to write this, I had to learn about Danny Rolling- an American serial killer who brutally murdered 5 Gainesville college students in the 1990s. (Not a fun read, especially for a wimp like me. I’ll sleep with the light on tonight, thanks!)

Anyways, writer Kevin Williamson was watching a documentary on the Gainesville Ripper one night and ended up super freaked out by the story. Williamson heard a noise in his house that spooked him further, so he grabbed a knife from the kitchen and called his friend. His friend started talking about scary movies. Williamson woke up that night around 4:00am and wrote the opening scene for Scream: a girl home alone who receives a phone call from a stranger inquiring about scary movies, gets spooked, and grabs a knife from the kitchen.


The actors never met the voice of Ghostface.

Ominous phone calls from the killer himself play a large role in Scream, as the characters always receive one before being killed off. Roger Jackson, the voice of Ghostface, is also credited for the voice of Mojo Jojo from beloved childhood show The Power Puff Girls. Director Wes Craven wanted to keep the actors from associating the creepy voice with a friendly face, so Jackson only communicated with actors over the phone during filming.


The longest night in horror history

The final party scene in the movie runs 42 minutes long. The scene took 21 successive nights to complete, filming from sundown to sunrise. The cast and crew referred to it as the “longest night in horror history” After filming completed, they even made t-shirts that read “I SURVIVED SCENE 118.”

Scream Macarons


The Macarons

Fittingly, making these macarons absolutely made me want to scream. The macarons pictured here are my third attempt. The first two attempts can be found tossed in the trash can, where they unfortunately belong. I will admit, it’s been a few years since I last made macarons. For my first two attempts, I strayed from the recipe I used in the past that always yielded great results. For whatever reason, I used a different recipe and it did not work. The recipe listed below is seriously foolproof. If you precisely follow the directions, you’ll have a batch of lovely macarons in no time. It might take some practice, but I believe in you!

To achieve the Scream mask shape, I simply piped the macarons in a funky oval rather than a perfect circle. I created a stencil to lay underneath my silpat mat to ensure even shapes as I piped. Although straying from the classic circle may seem intimidating, it truly does not change the baking process at all.

To create Ghostface himself, I made a small batch of royal icing. I put together a bag of flood consistency white icing, (meaning I mixed in a few drops of water to make it runny,) and a bag of flood consistency black icing. I then traced the outline of half of the macarons with white and filled in the center. Don’t trace too close to the edge, as flood icing tends to expand out and might drip off the edge. Then, I used my black icing with a small tip to add on the eyes and mouth. I used a toothpick to create the small nose. Allow the royal icing to dry completely before assembling the macarons.

To assemble, gather the non-decorated half of your macarons and flip them so the bottom faces up. Pipe chocolate frosting around the edges of the macaron, leaving a well in the center for your raspberry filling. Add the filling and top off the cookie sandwich with the Ghostface half. Then you’re done! While they are spooky, I hope these Scream macarons are not too scary to make!

Scream Macarons

Foolproof French Macarons

I’ve scoured the internet and recipe books for macaron recipes. This recipe is the only one that has delivered wonderful macarons each time- without fail. Mix up the filling and enjoy a French classic!

  • Prep Time: 40m
  • Cook Time: 20m
  • Total Time: 1h
  • Yield: 20 sandwiched cookies


  • 3 egg whites, room temperature
  • 2 c confectioner's sugar
  • 1 c almond flour
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/4 c granulated sugar


  1. Prep your ingredients. Sift together the confectioner's sugar and almond flour in a large bowl. Set aside.
  2. In the bowl of an electric mixer, mix the egg whites on medium-high for about 2 minutes. (They should be foamy.) At this point, add in the salt and cream of tartar. Slowly add in the granulated sugar.
  3. Continue to beat egg whites on medium-high for 7-8 minutes. The result should be a batter with very stiff peaks. If you can turn the bowl upside down and nothing falls out, you're on the right track.
  4. Add in food coloring by folding gently or mixing on a low speed. Keep in mind that the color will lighten during baking, so aim for a few shades darker than you want the end result to look like.
  5. Carefully dump your almond flour and confectioner's sugar mixture into the eggwhites bowl. Using a spatula, gently incorporate the two mixtures together with a folding technique. This is the trickiest part of the recipe. You want to fold the batter around 60 times (yes, counting helps). You want to achieve a batter texture that resembles "molten lava." Basically, a slow moving, but smooth mixture. Cut your batter down the middle with your spatula, it should take around 5 seconds for the open seam to merge back together. At that point, your batter is ready.
  6. Put batter in a piping bag with piping tip 2A. On a cookie sheet lined with parchment paper or a silpat mat, pipe even circles of batter. Allow 1 inch in between each circle.
  7. Preheat oven to 300 degrees F.
  8. Allow macarons to sit out on the counter for at least 30 minutes. Gently tap a macaron with your finger, your finger should come off clean. The tops of the macarons should be tacky and have a matte finish. Now they are ready to bake.
  9. Bake for exactly 20 minutes. Remove from oven and place the entire parchment paper or silpat on a cooling rack. After 10 minutes of cooling, the macarons can be removed from their baking surface. They cool quickly and are ready to be filled.
  10. Pipe your desired filling onto half of the macarons, then top with the remaining half.
  11. Enjoy!

Small Batch Royal Icing Recipe

  • Prep Time: 10m
  • Total Time: 10m
  • Yield: 2 cups frosting


  • 2 c confectioner's sugar
  • 2 tbsp. meringue powder
  • 1/4 c warm water
  • 1/2 tsp. vanilla extract


  1. In the bowl of an electric mixer combine powdered sugar and meringue powder.
  2. Add the water and extract slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
  3. Add food coloring and more water to reach desired color and consistency.