Disney Recipe: Make Your Own (BLUE!) Mickey Macarons
It’s a fact: anything shaped like Mickey automatically tastes better. Whether it’s a Mickey Pretzel, Mickey Waffle, or Premium Mickey Bar, life is simply better when you eat a Mickey-shaped snack!
Now, thanks to D23, we are able to bake a new Mickey-shaped treat right in the comfort of our own kitchens!
D23 shared this Mickey Macarons recipe and they look amazing! Here’s how to make them:
You will need
- 3 large egg whites (room temperature)
- 1 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 5 to 10 drops of blue food coloring
For the buttercream:
- 3/4 cup butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon of milk
- A pinch of salt
- 5 to 10 drops of blue food coloring
For the optional template:
- Golden edible color spray (available at craft stores or online)
- printer paper
- precision knife
Step 1: Prepare the cookies
- Put the egg whites in a large bowl and start beating with an electric mixer. As soon as the eggs start to foam, add the cream of tartar. Then start adding the caster sugar very slowly, spoonful by spoonful.
- Once soft peaks have formed, add food coloring and vanilla. Continue beating until stiff peaks form. When the mixture is ready, you should be able to hold the bowl upside down without spilling any.
- In another large bowl, sift the powdered sugar and almond flour and whisk to combine. If the almond flour is not fine enough for the sieve, process it in a food processor or blender until it is fine.
- Add 1/3 of the dry ingredients to the merengue mixture and begin to fold the mixture, scraping the sides and cutting the center of the bowl. Once combined, add half of the remaining dry ingredients and continue to fold. Then add the rest of the dry ingredients and continue to fold gently.
- When the mixture is ready, the wet and dry ingredients should be fully combined and the mixture should have a lava-like consistency. Spoon the mixture into a piping bag with a large round nozzle.
- On a baking sheet lined with parchment paper, start poaching your macaroons. Leave about 1 inch of space between each cookie. To form the Mickey shape, pipe a large spoonful followed by two small spoonfuls for the ears. The mixture will spread out slightly once it’s been pumped, so allow yourself more space between your ears and head as you pump.
- Once poached, tap the baking sheet on the counter several times to release any air bubbles. Then leave to stand at room temperature for 45 minutes. When ready, the macaroons should have a delicate but dry-to-the-touch shell.
- Bake at 300 for 15 minutes, or until the macaroon “feet” have risen considerably. Allow to cool before assembling.
Step 2: Make the buttercream
- In a large mixing bowl, add the softened butter and powdered sugar, and start beating with an electric mixer over low heat.
- Once combined, add the vanilla, food coloring, milk and a pinch of salt, then stir over high heat until smooth and frothy.
- Spoon the frosting into a piping bag with a medium round tip and set aside for assembling.
Step 3: Prepare the stencil
- Print our D23 logo stencil on regular printer paper.
- Using a precision knife, carefully cut out each shape of the logo to create a stencil. Children, let an adult take care of this part!
Step 4: Assemble
- Once the cookies have cooled, spoon buttercream on the back of half the cookies, then form a sandwich with the rest.
- Place the stencil on each sandwich and carefully spray with the edible color spray. Be sure to hold the spray about 6 inches from the cookie and don’t spray too long, to ensure the stencil leaves a clean design.
- Store in the refrigerator for 1-3 days or enjoy immediately!
And that’s how we make Disney macaroons! As always, stay tuned to AllEars for the latest Disney news and, of course, recipes!
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Are you going to try these macaroons? Let us know in the comments!