Baby Yoda Macarons
24 shells
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.
Ingredients
Baby Yoda Macaron Shells
- 64 grams (¼ cup) egg whites at room temperature
- 64 grams (¼cup) granulated sugar
- 74 grams (¾ cup) powdered sugar
- 86 grams (¾ cup) fine almond flour
- ½ teaspoon vanilla extract or almond extract
- ⅛ teaspoon royal blue gel food coloring
- ⅛ teaspoon teal gel food coloring
Buttercream Filling (optional)
- 1 cup (2 sticks) unsalted butter softened
- 4 cups powdered sugar
- 3 tablspoons heavy cream at room temperature
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
To Make Macaron Shells
- Measure the almond flour and powdered sugar (by weight, please!) and sift them together into a bowl. Set aside.
- 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 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.
- 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.
- Allow the cookies to 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.
- 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 mid-way. 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.
- 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.
To make Buttercream Filling
- Beat softened butter with a hand mixer on medium speed until light and fluffy.
- Add the powdered sugar and mix until completely incorporated. Then add the vanilla extract, salt, and 2 tablespoons of heavy cream. Mix well on medium speed. If needed, add an additional tablespoon of cream to get a smooth, creamy frosting.
- Make a simple buttercream frosting as directed in the recipe. Pipe frosting onto the flat side of half of the shells, and then top with the other halves to form macaron sandwiches.
Notes
- To Store: Macarons can be stored in an airtight container for 3 days at room temperature, 7 days in the refrigerator, or two months in the freezer.
- Use gel or powdered food coloring. Liquid food coloring will affect the chemistry of the meringues too much.
- Be sure to let the macarons rest until they are no longer wet and sticky before putting them in the oven. Keep in mind that this process will take longer on a humid day.
Nutrition
Calories: 194kcal | Carbohydrates: 27g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 8mg | Potassium: 8mg | Fiber: 1g | Sugar: 25g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg