One of my absolute favorite restaurants at Disneyland is Jolly Holiday. Their meals are delicious but even better than that are all the treats they have! They’ve got something for everyone from eclairs to cookies to muffins. But the best treat they have here is the Raspberry Rose Mickey Macaron!
They introduced this treat in 2017 for the release of the live-action Beauty and the Beast and I am so happy that it has stuck around as a permanent treat on the menu! And not only is is absolutely delicious, but it’s beautiful as well!
And now you can make it in your own home with my easy-to-follow recipe that has a delicious raspberry rose cream and big delicious raspberries in the center of those beautiful Mickey shaped macarons! Let’s get started!
TO MAKE THE MACARONS
Here’s what you’ll need:
» Almond flour
» Powdered sugar
» Egg whites
» Sugar
» Salt
» Vanilla
» Red food coloring
First things first you need to sift together the almond flour and powdered sugar. There will be some clumps left that don’t sift through, but do not put that in your batter just toss them. Make sure you measure these ingredients after they’ve been sifted not before because you will lose some from clumps that don’t sift through.
After you’ve sifted the almond flour and powdered sugar, combine egg whites, sugar, and salt in a bowl and mix on medium speed for 3 minutes. Increase the speed to medium high and mix for another 3 minutes. Then, increase the speed to the highest setting and mix for an additional 3 minutes.
Next you will add the vanilla and food coloring to the egg mixture. You have to use gel food coloring because liquid coloring will ruin your batter. Mix on high until the food coloring is completely incorporated and the mixture reaches stiff peaks. It may take a few more minutes of mixing to reach that point.
Once your egg mixture has stiff peaks, you need to add the egg mixture to the sifted ingredients. Then you gently fold them together with a rubber spatula. You want to count how many folds you do. Once you get to about 30 folds, go one stroke at a time until you reach the consistency of slow moving lava. You should be able to draw a figure 8 with the dripping batter and it should melt back into the rest of the batter in about 20 seconds.
Once the consistency is right, spoon the batter into a large piping bag with a large round tip. Pipe your batter onto your template (lay parchment on the cookie sheet and trace your shape using a pencil and flip the parchment over after) or you can pipe into a cookie cutter like I did. Stop piping when the macaron is just inside the lines of the template because they will spread a little bit.
Once the macarons have been piped, smack the cookie sheet on the counter 4-5 times, rotating 90° each time to knock the air bubbles out of the macarons. Then, leave the macarons on the counter for 45 minutes so they can form a shell.
Now it’s time to put them in the oven! Bake at 300° for 18 minutes. Do not overcook and DO NOT put more than one tray in at a time. I learned this the hard way. If you bake multiple trays at once, your macarons will not get “feet” and the shells will crack pretty badly. Allow them to cool on the cookie sheet. Once cool, they should peel off the parchment easily and your macarons should have “feet” or ruffles around the bottom.
TO MAKE THE RASPBERRY ROSE BUTTERCREAM
Here’s what you’ll need:
» Frozen raspberries
» Sugar
» Salt
» Corn starch
» Butter
» Powdered sugar
» Heavy cream
» Vanilla
» Rose water
While the macarons are baking, it’s time to start the buttercream filling. In a small saucepan, combine the frozen raspberries, sugar, salt, and 1 tablespoon of water.
Heat on medium-high heat until the raspberries release their juice and begin to break apart, which should be about 5 minutes.
Pour the raspberry mixture into a fine mesh strainer and using a rubber spatula, push the mixture through. Do this until all the juice has passed through and only the seeds are left in the strainer. Put the raspberry juice mixture back into the pan and add 1 tablespoon of the seeds back into the mixture.
Now take the cornstarch and combine it with 1/2 tablespoon of water to make a slurry. With the raspberry mixture on medium-high heat, add the cornstarch slurry and stir constantly until the mixture thickens. Transfer to a bowl and place in the fridge to cool completely.
While you wait for the macarons and raspberry mixture to cool, it’s time to start the buttercream part of the filling. In a medium bowl, cream the butter. Then, add the powdered sugar, heavy cream, vanilla, and salt. Mix on high until well combined and nicely whipped. Then, add the cooled raspberry mixture and rose water. Mix on high until well incorporated and it has a whipped texture. Spoon the buttercream filling into a piping bag with a large round tip.
TO ASSEMBLE THE MACARONS
Take two completely cooled macaron shells and put them on a plate.
Next, on the back of one of the shells, pipe the buttercream filling. You can do dots, pipe around the entire shell, whatever you prefer.
Next, add the raspberries. Fresh ones work best but if all you have is frozen make sure they are completely thawed and well drained before putting them on the macaron.
Top with the other macaron shell and voila! A delicious, raspberry rose Mickey macaron just like the ones you can get from Jolly Holiday!
The macarons do soak up moisture so don’t assemble them too far ahead of time. I store the shells on the counter in a container and the filling in the fridge until they’re ready to be eaten.
For more copycat Disney recipes, check out my Jungle Juleps, Grey Stuff Gâteau Cupcakes, Bengal Barbecue Recipes, Disney Parks Churros, Jack-Jack Cookie Num Nums, and Mickey S’mores recipes!
RASPBERRY ROSE MICKEY MACARON RECIPE
Raspberry Rose Mickey Macarons
Equipment
- piping bag and large circle tip
- hand mixer
Ingredients
For the macarons:
- 1 1/2 cups sifted almond flour
- 2 cups sifted powdered sugar
- 2/3 cup liquid egg whites, or four large egg whites
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- red gel food coloring
For the raspberry rose buttercream:
- 1 1/2 cups frozen raspberries
- 1/3 cups sugar
- pinch of salt
- 1 1/2 tablespoons water, divided
- 1/2 teaspoon cornstarch
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons vanilla
- Pinch of salt
- 1/2 teaspoon rose water
For assembling:
- 2 cups fresh raspberries, or frozen raspberries that have been thawed and drained
Instructions
To make the macarons:
- Line two cookie sheets with parchment paper and create a template for your macarons. If you are free handing your macarons, use one large circle and two small circles to trace a Mickey outline on the parchment paper and flip the parchment paper over so the markings are underneath. If you have a Mickey shaped cookie cutter, you can just pipe inside the cutter as a template without needing to trace anything.
- Put a large round tip on a large piping bag and set aside.
- In a large bowl, sift together the almond flour and powdered sugar. There may be some clumps left that don’t sift through, do not include them in your mixture. You need to have 1 1/2 cups of almond flour and 2 cups of powdered sugar after they are sifted, so you may need to add a little extra when you’re sifting.
- In a separate bowl, combine the egg whites, sugar, and salt. Using a hand mixer, mix on medium for 3 minutes, then medium-high for 3 more minutes, then on high for an additional 3 minutes.
- Add the vanilla and red food coloring to the egg mixture. (Make sure you use gel food coloring because liquid coloring will ruin your batter) Mix on the highest setting until the color is completely incorporated. The batter should form stiff peaks when you lift up the mixer and a ball of batter should stick to the center of the whisk. It may take an additional 3-4 minutes of mixing to reach this consistency.
- Add the sifted dry ingredients to the egg mixture and fold together with a rubber spatula. Be careful not to be too rough when mixing, you don’t want to deflate your egg mixture too much. As you mix, count your strokes to make sure you get your batter right. Once you get to 30 strokes, go one at a time until you reach the right consistency. You will know it’s ready when you can draw a figure 8 mixture with the dripping batter onto itself and it slowly falls back into the mixture in about 20 seconds. Do not overmix or the macarons will not come out right. It should look like slow moving lava.
- Once your mixture is the right consistency, spoon the mixture into the piping bag. Pipe in circles onto the templates you traced or you can pipe inside a cookie cutter stopping before it reaches the edge because they will spread a little bit.
- Once all your macarons are piped, smack the cookie sheet on the counter 4-5 times, rotating the cookie sheet 90° each time to knock any possible air bubbles out of the macarons.
- Allow the macarons to sit on the counter for 45 minutes so they can form a shell.
- Preheat the oven to 300°. Bake the macarons for 18 minutes and remove from oven. DO NOT OVERBAKE AND DO NOT BAKE MORE THAN ONE TRAY AT A TIME. This will prevent them from baking correctly and you will get cracks in your shells. Allow them to cool on the cookie sheet. Once they are cool they should peel off of the parchment paper easily and have “feet” or ruffles around the bottom.
For the raspberry rose buttercream:
- In a small saucepan, combine frozen raspberries, sugar, salt, and 1 tablespoon of water. Heat over medium-high heat until the raspberries release their juice and begin to bubble and disintegrate, about 5 minutes.
- Pour the mixture into a fine mesh strainer over a bowl and using a rubber spatula, push the mixture through the strainer. Do this until you have all the juice pushed through and only seeds are left in the strainer. Put the juice mixture back into the pan and add 1 tablespoon of the seeds to the jam mixture.
- Combine the cornstarch and 1/2 tablespoon of water to create a slurry. Cook the raspberry mixture over medium-high heat and slowly add the cornstarch slurry while stirring constantly. Allow the mixture to cook for 1-2 minutes until it begins to thicken. Once it thickens, remove from heat and transfer to a bowl. Then place the mixture into the fridge and allow to cool completely.
- While the raspberry mixture is cooling, cream the butter in a medium bowl. Then add the powdered sugar, heavy cream, vanilla, and salt. Mix on high until the frosting is nice and whipped. Then, add the raspberry mixture and rose water and mix until well incorporated. If the mixture seems too wet, add powdered sugar a little at a time until you’ve reached the right consistency. If it’s too dry, add more heavy cream. Once the buttercream is nice and whipped, spoon it into a piping bag with a large circle tip.
To assemble:
- Get two macaron shells and lay them on a plate. On the back of one shell, pipe the raspberry rose buttercream and then top with some raspberries. (About 6-8 per large Mickey shell. If they’re small macarons, 2 or 3 will be enough. Fresh raspberries work best but if frozen is all you have, make sure they are completely thawed and drained of excess juice.) Once you’ve got your macaron layers done, top with another macaron shell and enjoy immediately.
Notes
I hope you enjoy this recipe as much as I do! Be sure to share with your friends and save this recipe so you can make them anytime you want! Do you have another recipe you’d like to see? Drop me a comment and I’ll see what I can do!
