Inspired by Grogu and The Mandalorian, these teal blue Baby Yoda Macarons will also be a fan favorite! Macaron Cookies are easier to make than you might think, and I am sharing all of my best macraon tips here.
Space Macarons… can you imagine what they must taste like? Sorry if this is a spoiler, but if you haven’t seen all of the Mandalorian Episodes you should get on that right away! Skip to Chapter 12 if you want to see the one about the Baby Yoda Macarons.
“The Child” aka Grogu, aka “Baby Yoda” is probably the cutest alien you’ve ever seen, and on The Mandalorian, he’s known for enjoying a snack or two. In Chapter 12, Baby Yoda uses The Force to take a box of blue cookies away from a classmate at the Nevarro school and spends the rest of the episode eating them all, which gives him a bit of a tummy ache.
The internet erupted with discussions about these blue cookies that Baby Yoda is eating, and it’s been determined that they were most likely macarons. Space Macarons, eaten by a child alien who normally eats much less appetizing things. Baby Yoda Macarons are now a thing, and a must if you’re having a Mandalorian-themed birthday party, a Star Wars movie marathon, or just want to make a fun cookie recipe this weekend.
You might have seen that the cookies that Grogu was enjoying weren’t filled macarons, but appeared to be just the shells. You can keep theatrically accurate and leave these as Baby Yoda meringue cookies, or add a vanilla cream buttercream filling to make them the most delicious space macarons ever!
If you like themed cookies, check out my recipe for Grinch Sugar Cookies. Looking for a kid-friendly cookie recipe that everyone will devour? Make Brownie M&M Cookies next.
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Why You’ll Love This Recipe
- Mandalorian Themed Cookie: I just love fun, themed baked goods, and Baby Yoda cookies are perfect for a Star Wars, Baby Yoda, or Mandalorian-themed event.
- Step By Step Instructions: Macarons can be a bit tricky, I know. I’ll be giving you clear instructions and lots of helpful tips in this post so that you can perfect the method and become a macaron pro!
- Pretty Blue Macarons: Even if you aren’t interested in Baby Yoda, or you aren’t concerned with the Star wars blue milk (Bantha Milk) that would have been sourced from Tatooine to make these, the cookies are the most beautiful shade of teal blue.
Key Ingredients for Macarons
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Egg Whites: I’d say that egg whites are the most important ingredient for making macarons. Ensure that your egg whites are at room temperature before mixing.
- Granulated Sugar: Every macaron recipe uses both white sugar and powdered sugar. The white sugar is added to the egg whites, while the powdered sugar is mixed with the almond flour.
- Powdered Sugar: Also called confectioner’s sugar, this finely ground white sugar is sifted with almond flour to make the macarons light and airy.
- Almond Flour: For making perfect macarons, it is important that you use FINELY GROUND almond flour, and that you sift it very well after measuring. Also, measure your flour and sugars by weight rather than volume for the best results.
- Almond or Vanilla Extract: Choose your flavor. Either almond or vanilla extract will create a classicly flavored macaron.
- Gel Food Coloring: To get the perfect spacey teal blue color, you will need to use the same amount of both royal blue and teal gel colors from Wilton. About an eighth of a teaspoon of each should be plenty.
- Buttercream Filling: a recipe for a super simple vanilla buttercream macaron filling is in the recipe card below. Unsalted butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt are all you need. You can use your favorite frosting or filling too.
How to Make Baby Yoda Macarons
- Sift Flour and Powdered Sugar: Measure the almond flour and powdered sugar (by weight, please!) and sift them together into a bowl. Set aside.
- Beat Egg Whites: Place room temperature egg whites and granulated sugar into the bowl of a stand mixer. Beat on low speed for 1-2 minutes, then increase the speed to medium-high and continue beating for 7-9 minutes, or until the egg whites reach the stiff peaks phase. Add the food coloring and vanilla or almond extract and mix just to combine.
- Fold: Fold in a third of the dry ingredients to the egg white mixture with a spatula until completely mixed. Fold in the rest of the ingredients until the batter can run off the spatula forming a “figure-8” without breaking. Be careful not to overmix the batter or you will lose air bubbles from the egg whites.
- Pipe: Add the macaron mixture to a large piping bag fitted with a large round tip. Pipe circles onto a silicone mat that is on a cookie sheet, keeping them the same size and shape, and 1-2 inches apart. Use parchment paper if you do not have a silicone mat. Tap the pan on the counter at least 5 times to release air bubbles, then use a toothpick to remove any air bubbles that pop up on the surface of your macarons.
- REST: This step is very important. Set the pan of macarons aside and allow it to rest for 20-40 minutes at room temperature. This time will vary based on the temperature of your kitchen and the humidity in the air. The cookies are ready to bake when the tops are no longer tacky. They should appear smooth and dry.
- Bake: Preheat the oven to 280°F/140°C while the macarons are drying. Then bake the macarons in the preheated oven for 15-17 minutes. If your oven has cold spots, you may need to rotate the pan midway. Otherwise, do not open the oven until 13 minutes have gone by. The macarons are done when they have puffed up and no longer stick to the silicone pan or parchment paper.
- Cool: Place the pan on top of a cooling rack and allow the macarons to cool for 10 minutes. Then remove the Silpat or parchment from the pan and set that on the cooling rack to allow the macarons to cool completely.
- Fill: Make a simple buttercream frosting as directed in the recipe. Pipe frosting onto the flat side of half of the Baby Yoda Macaron shells, and then top with the other halves to form macaron sandwiches.
Recipe Success Tips
Avoid Grease and Oil at all costs. One speck of egg yolk, cooking oil, or even oils from your skin can disrupt the whipping of the eggs. Be very certain that your hands, tools, and bowls are washed well, and avoid using plastic mixing bowls to make Baby Yoda Macarons.
Don’t Make Macarons if It’s Raining. Too much humidity in the air will make it difficult to get really perfect macarons. You will find that the drying time is longer on a humid day than on a dry day as well.
Measure by Weight. I’ll give you approximate volume measurements for the ingredients in the recipe card below, but for perfect macarons, the ingredients should be measured by weight using a kitchen scale. You have much more control of the amount of each ingredient this way.
Optional: Age the Egg Whites. I do find that aging the egg whites helps to ensure better results overall, as it reduces the amount of water in the eggs. It’s not totally necessary though, so you can age the eggs, or not. To age egg whites, simply measure them out, cover them with plastic wrap, and place them in the fridge for at least a day. Allow the egg whites to come to room temperature before mixing.
Be Sure to Let them Rest: The step of letting the piped macarons rest before baking them is very important. This allows the tops to dry, which will make them smooth after baking. I usually set mine under my oven hood to help with drying. Don’t put the meringues in the oven until they are dry to the touch and no longer sticky.
Check the oven temperature: You can’t always trust that your oven is the temperature it says it is. For me, my oven often takes much longer than the preheating time to actually get up to temp. An oven thermometer will take all the guesswork out of that.
Don’t Open the Oven: This is true of any type of meringue. Opening the oven can cause forceful airflow and a change in temperature that can mess up everything! You can start checking the progress of your meringues by gently opening the oven after 15 minutes.
Use Gel Food Coloring: Liquid food coloring is not ideal for macarons, as any extra liquid can affect how the eggs whip up.
Filling is Optional: Grogu’s macarons didn’t have any filling, so to keep this recipe true to the show, leave it out.
More Delicious Desserts to Bake
- Frosted Sugar Cookie Bars
- Chocolate Macarons with Nutella Filling
- Chocolate Chip Peanut Butter Oatmeal Cookies
- Chocolate Peppermint Macarons
- Banana Pudding Lasagna
FAQs
Macarons, filled or unfilled, will stay fresh at room temperature for up to 3 days, in the fridge for 7 days, or in the freezer for up to two months. Be sure that they are stored in an airtight container.
Yes, these cookies freeze very well. You can store filled macarons or just macaron shells in the freezer for up to two months. Just be sure that they are cooled fully before adding them to the freezer. Thaw at room temperature for a few hours when you are ready to eat them.
Fine almond flour is required for making macarons. They will not work with regular wheat flour. You may be able to find recipes using other types of nut flours, but wheat flour cannot be used in this recipe.
The show’s creator, Jon Faveau has reported that the blue cookies used on set were not actually very tasty, and were maybe flavored with a bit of raspberry. I think that giving these Yoda macarons a classic vanilla or almond flavor is a better idea.
I can’t get over how cute Baby Yoda/Grogu is eating his space blue macarons! I hope you enjoy making these as much as he enjoyed eating them.
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