Celebrate D23 Member Appreciation Week with these delicious French macarons shaped like our pal Mickey Mouse!
Ingredients & Equipment
For cookies:
- 3 large egg whites (room temperature)
- 1 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 5-10 drops blue food coloring
For buttercream:
- 3/4 cup butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla
- 1 tbsp milk
- A pinch of salt
- 5-10 drops blue food coloring
For stencil (optional):
- Gold edible color spray (available at craft stores or online)
- Printer paper
- Precision hobby knife
Directions
Step 1: Make the cookies
- Place the egg whites in a large bowl and begin to whisk using an electric mixer. Once the eggs begin to foam, add the cream of tartar. Then begin to add the granulated sugar very slowly, spoonful by spoonful.
- Once soft peaks have formed, add the food coloring and vanilla. Continue to beat until stiff peaks form. When the mixture is ready, you should be able to hold the bowl upside 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, pulse it in a food processor or blender until fine.
- Add 1/3 of the dry ingredients to the merengue mixture and begin folding the mixture by scraping the sides and cutting down the center of the bowl. Once combined, add half of the remaining dry ingredients and continue folding. Then add the remaining dry ingredients and continue folding 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 piping tip.
- On a baking sheet lined with parchment paper, begin piping your macarons. Leave about 1 inch of space between each cookie. To form the Mickey shape, pipe one large dollop followed by two small dollops for ears. The mixture will spread slightly after it’s been piped, so allow yourself extra room between the ears and the head as you pipe.
- Once piped, tap the baking sheet on the counter several times to release any air bubbles. Then let sit at room temperature for 45 minutes. When ready, the macarons should have a shell that is delicate but dry to the touch.
- Bake at 300 for 15 minutes, or until the macaron “feet” have risen substantially. Allow to cool before assembling.
Step 2: Make the buttercream
- In a large mixing bowl, add the softened butter and powdered sugar, and begin whisking with an electric mixer on low.
- Once combined, add the vanilla, food coloring, milk, and a pinch of salt, then mix on high until smooth and fluffy.
- Spoon the frosting into a piping bag with a medium round tip and set aside for assembly.
Step 3: Prepare the stencil
- Print our D23 Logo Stencil on regular printer paper.
- Using a precision hobby knife, carefully cut out each shape of the logo, creating a stencil. Kids—let an adult handle this part!
Step 4: Assemble
- Once the cookies have cooled, pipe buttercream onto the back of half of the cookies, then form a sandwich using the rest.
- Place the stencil over each sandwich and carefully spray with the edible color spray. Be sure you’re holding the spray about 6 inches away from the cookie, and don’t spray for too long, to ensure that the stencil leaves a clean design.
- Store in the fridge for 1-3 days or enjoy immediately!
