Enjoy one of Jolly Holiday’s most popular treats with these delicious Raspberry Rose Mickey Macarons.
Prep Time30 minutesmins
Cook Time18 minutesmins
Course: Dessert
Keyword: Copycat Disney Recipe, Disney Recipe, Disney Treats, Disneyland Recipe, Jolly Holiday, Raspberry Rose Mickey Macaron
Servings: 12large Mickey macarons
Author: Jess
Equipment
piping bag and large circle tip
hand mixer
Ingredients
For the macarons:
1 1/2cupssifted almond flour
2cupssifted powdered sugar
2/3cupliquid egg whites,or four large egg whites
1/2cupsugar
1/2teaspoonsalt
2teaspoonsvanilla
red gel food coloring
For the raspberry rose buttercream:
1 1/2cupsfrozen raspberries
1/3cupssugar
pinch of salt
1 1/2tablespoonswater,divided
1/2teaspooncornstarch
1/2cupunsalted butter, softened
3cupspowdered sugar
3tablespoonsheavy cream
2teaspoonsvanilla
Pinch of salt
1/2teaspoonrose water
For assembling:
2cupsfresh 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
• This recipe will make about 12 large 3” Mickey macarons or 2-3 dozen normal size macarons.• The macarons will absorb the moisture of the cream and go soggy if they sit for too long. To avoid this, store the macarons in an airtight container on the counter and keep the cream in the fridge. Don’t assemble the macarons until you are ready to eat them. • Only bake one tray of macarons at a time. They will crack and won’t get feet if you do multiple trays at once.