Raspberry Rose Mickey Macarons Recipe – The Recipe Critic

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Inspired by Jolly Holiday Bakery Cafe in Disneyland, these raspberry rose Mickey macarons are a beautiful and delicious dessert. A light and airy shell paired with a creamy, raspberry mousse filling makes them absolutely irresistible. Here’s how to recreate this beloved treat in your own kitchen!

Disneyland has the best food. Every time I go, I find a new favorite treat and have to come home and try to recreate it! Churro toffee, a refreshing mint julep, and this Monte Cristo sandwich are just a few of the Disneyland-inspired recipes I have on the blog. You’ll have to try them and bring a little Disney magic to your kitchen!

Top-down view of Mickey Mouse-shaped macarons on a white plate.

Disneyland-Inspired Raspberry Rose Mickey Macarons

Calling all Disney lovers! These gorgeous, oversized macarons are inspired by one of my favorite places in Disneyland- the Jolly Holiday Bakery Cafe! It’s a melt-in-your-mouth dessert filled with flavors of juicy raspberry and aromatic rose. In between each delicate, chewy cookie layer, you’ll find a creamy mousse filling dotted with fresh raspberries! The combination is truly out of this world and will leave you feeling like you’re in the happiest place on earth.

Now, I won’t lie- macarons can be tricky to get right. They need very precise cooking conditions in order to become the soft and airy treat we all know and love! Below I’ve provided you with all the best tips and tricks on how to get your batch tasting as delicious and impressive as possible! With a little patience, this is a recipe anyone can make successfully! It’s so worth it, I promise!

What’s the Difference Between Macarons and Macaroons?

This recipe is a variation of a French macaron, meaning it’s a light and soft meringue-based treat with a creamy filling inside. Macaroons, however, are a cake-like dessert made of flaked coconut. If that’s what you’re wanting instead, I’ve got a delicious macaroon recipe waiting for you here!

Ingredients for Raspberry Macarons

I know, I know, the ingredients list for this recipe is pretty lengthy, but each plays a crucial part in creating that classic macaron flavor and texture! It’s almost like a science experiment. Because of this, I don’t recommend using any substitutes. You can find measurements for each ingredient in the recipe card at the end of the post.

  • Mickey Mouse Template: Click here for a printable Mickey macaron template! It will help you create the perfect mickey head shape. You may need to print a few copies to completely cover a baking sheet.
  • Granulated Sugar: Mixed together with the egg whites to create a meringue.
  • Egg Whites: Egg whites are a must for a stable meringue. You CAN use carton egg whites, but I don’t recommend it. Carton or liquid egg whites have been pasteurized and sometimes do not whip into stable, stiff meringue.
  • Almond Flour: Gives macaron shells their classic smooth, chewy consistency.
  • Powdered Sugar: Adds sweetness and a smooth texture to your macaron batter.
  • Red Gel Food Coloring: Gel food color or powdered food coloring are best. Liquid food coloring will alter the consistency of the batter and you don’t want that.

Raspberry Rose Mousse Ingredients

  • Fresh Raspberries: Blended into the mousse for fruity flavor. You’ll also need whole raspberries to put in between each macaron shell.
  • Granulated Sugar: Added to sweeten up the mousse filling.
  • Fresh Lemon Juice: Adds a pop of bright flavor and balances out the sugar and rose extract in the mousse.
  • Rose Water: I only added a very small amount of this into my mousse filling to keep the flavor subtle. If you want more rose flavor, only add a little at a time because it can easily become overpowering.
  • Unflavored Gelatin: Helps the mousse filling to hold its shape.
  • Cold Water: Needed to activate the gelatin.
  • Heavy Whipping Cream: Adds a delicious, creamy flavor and helps the filling become nice and fluffy.
  • Gold Luster Dust: Edible gold dust is used for gorgeous decoration on top.
  • Vodka: Vodka or any other high proof clear spirit is used for mixing with the gold luster dust to achieve a paint-like consistency. If you do not want to use alcohol for the gold stripe, you can substitute vanilla, lemon, or almond extract. You can use lemon juice, but it takes much longer to dry.

Let’s Make Mickey Macarons!

I’ve broken the instructions up into a few sections to make things more simple. You’ll be feeling like a pro pastry chef after you make a batch of these delicious raspberry rose Mickey macarons!

Preparing the Macaron Batter

  1. Print Template, Prep Baking Sheets: First, prep the baking sheets by lining them with the Mickey Mouse template (you may need more than one sheet to fill the pan) under a sheet of parchment paper. Set aside.
  2. Boil Water: Bring one inch of water to a simmer in a small pot.
  3. Prepare Meringue Mixture: Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.
  4. Whip Meringue, Add Food Coloring: Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until medium peaks form. Add the gel food coloring and continue to whip until glossy, stiff peaks form and the bowl is cooled to room temperature.
  5. Sift Almond Flour and Powdered Sugar: While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.
  6. Fold Together: Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try again.

Piping and Baking

  1. Pipe Macaron Shells: Add the batter to a piping bag and snip off the end, leaving about a quarter-inch hole. Pipe the macarons at a 90° angle, making a slight swirl motion after you stop piping to prevent dimples.
  2. Remove Air Bubbles: Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.
  3. Rest: Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.
  4. Bake: While the macarons rest, preheat the oven to 300°F. When the macarons are ready, bake for 15-18 minutes. They are ready when the color has deepened (but now browned) and feet have formed beneath them.
  5. Check if Done: To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.
  6. Cool: Once done baking, remove the macarons from the oven and let them cool on the tray.
4-photo collage of macaron batter being prepared.

Making the Raspberry Rose Mousse and Decorating

  1. Prepare Raspberry Puree: Blend the raspberries into a puree and press through a fine mesh strainer to remove the seeds. Mix the sugar, lemon juice, and rose water (be careful with the rose water! It can very easily become overpowering) into the strained puree.
  2. Add Gelatin: In a small saucepan, sprinkle the gelatin over the cold water and let sit for 1-2 minutes. Heat over low until the gelatin is completely dissolved. Stir into the raspberry mixture.
  3. Chill: Cover and refrigerate for 1 hour.
  4. Mix in Heavy Cream: Transfer the chilled raspberry mixture to the bowl of a stand mixer and beat with the whisk attachment until it becomes foamy. Slowly add the cream and beat until thickened, about 3-4 minutes. Cover and chill for 1-2 hours, until firm.
  5. Pipe Filling Layer: Once your macaron shells are cooled, use a pastry bag or Ziplock bag with the corner snipped off to pipe the filling onto the macaron in small dollops. Add fresh raspberries and top with the other macaron shell.
  6. Add Gold Decoration: Mix the luster dust with the vodka or other alcohol (I used Everclear) by using a few drops at a time. It should be a moderately thin, but not runny, paste. Dip the paint brush in and swipe across the right side of the top macaron from the center of the Mickey face out to the right ear.
  7. Refrigerate: Refrigerate in a covered container until ready to serve. If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This will allow the shells to absorb the flavor of the mousse and raspberries and the shells will soften slightly.
Process shots of batter mixture being finished and piped into the shape of Mickey Mouse.

Tips and Tricks for Making Macarons

These raspberry rose Mickey macarons are honestly one of the best desserts I’ve ever had. The shells have an amazing chewy texture with the most luscious raspberry filling in between! You’ve got to give them a try! Here are a few more tips to help your macaron batches turn out perfectly.

  • Make in a Dry Environment: Avoid making these on a humid day. Humidity can prevent the egg whites from whipping to stiff peaks and it can prevent the macarons from forming a skin during the resting period.
  • Keep Egg White Mixture Pure: Any fat or oil can prevent egg whites from whipping up, so take precaution and start with a very clean bowl and whisk, as well as make sure not even a single speck of egg yolk is present in the egg whites.
  • How to Know Your Meringue is Ready: Stiff peaks means the meringue is smooth, glossy and the peaks can stand straight up into points without flopping over.
  • Use Flat Baking Sheets: Avoid using baking sheets with a lip. If all of your baking sheets are traditional jellyroll pans, try flipping them over and baking on the bottom of the pan instead. This allows more airflow to help the macarons bake evenly.
  • Sift Sugar and Almond Flour: Take the time to really sift the powdered sugar and almond flour. This will remove any bits that are too large and allow your macarons to have smooth, shiny shells. It takes some time, but is worth it!
  • Using a Silpat: If using a silpat to bake, add a few more minutes to the baking time. Be sure to test a macaron shell before removing them from the oven. If it sticks, bake for a few more minutes.

Closeup of a mickey macaron on a black plate, raspberry filling can be seen.

Storing Leftover Raspberry Rose Mickey Macarons

Here’s how to keep your macarons tasting fresh and delicious after all of your hard work!

  • Unfilled Macaron Shells: Unfilled shells can be stored for up to 3 months in an airtight container in the freezer.
  • Filled Macarons: Filled macarons can be stored for up to 2 days in an airtight container in the fridge.

Closeup of a cookie with a bite taken out of it.


Macarons

  • Prep the baking sheets by lining them with the Mickey Mouse template (you may need more than one sheet to fill the pan) under a sheet of parchment paper. Set aside.
  • Bring one inch of water to a simmer in a small pot.

  • Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.

  • Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until medium peaks form. Add the gel food coloring and continue to whip until glossy, stiff peaks form and the bowl is cooled to room temperature.

  • While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.

  • Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try again.

  • Add the batter to a piping bag and snip off the end, leaving about a quarter inch hole. Pipe the macarons at a 90°, making a slight swirl motion after you stop piping to prevent dimples.

  • Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.

  • Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.

  • While the macarons rest, preheat the oven to 300°F. When the macarons are ready, bake for 15-18 minutes. They are ready when the color has deepened (but now browned) and feet have formed beneath them.

  • To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.

  • Once done baking, remove the macarons from the oven and let them cool on the tray. Once cooled, pipe the prepared mousse in dots on the bottom macaron, add the raspberries and top with the top macaron.

  • Mix the luster dust with the vodka or other alcohol (I used Everclear) by using a few drops at a time. It should be a moderately thin, but not runny, paste. Dip the paint brush in and swipe across the right side of the top macaron from the center of the Mickey face out to the right ear.

  • If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This will allow the shells to absorb the flavor of the mousse and raspberries and the shells will soften slightly.

Raspberry Rose Mousse

  • Blend the raspberries into a puree and press through a fine mesh sieve to remove the seeds. Mix the sugar, lemon juice, and rose water (be careful with the rose water! It can very easily become overpowering) into the strained puree.

  • In a small saucepan, sprinkle the gelatin over the cold water and let sit for 1-2 minutes. Heat over low until the gelatin is completely dissolved. Stir into the raspberry mixture. Cover and refrigerate for 1 hour.

  • Transfer the chilled raspberry mixture to the bowl of a stand mixer and beat with the whisk attachment until it becomes foamy. Slowly add the cream and beat until thickened, about 3-4 minutes. Cover and chill for 1-2 hours, until firm.

  • Use a piping bag or Ziplock bag with the corner snipped off to pipe the filling onto the macaron in small dollops. Add fresh raspberries and top with the macaron.

  • Mix a little bit of luster dust with a few drops of vodka until it becomes a paint-like consistency. Use a new paint brush to swipe the paint across the top of the macaron.

  • Refrigerate in a covered container until ready to serve.



Serves: 12

Calories196kcal (10%)Protein4.5g (9%)Fat8.2g (13%)Saturated Fat1.6g (8%)Cholesterol7mg (2%)Sodium15mg (1%)Potassium41mg (1%)Fiber2g (8%)Sugar25.8g (29%)Calcium34mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine French

Keyword macarons, mickey macarons


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