Disneyland’s Raspberry Rose Mickey Macaron Recipe (Swiss Method)

Method

• 1)

  Make the Raspberry Rose Mousse. In a bowl, add 1½ Tablespoon Jell-O Raspberry Mix then pour in 2 Tablespoons Boiling Water, stir until the mix is dissolved. Add 1 Tablespoon of Heavy Whipping Cream and ⅛ Teaspoon Rose Water, stir and set aside until it cools to room temp.

• 2)

  Pour 1 Cup of very cold Heavy Whipping Cream into a mixing bowl, use the whisk attachment & mix on high speed until it looks thickened. Add ¼ Powdered Sugar and mix until the whipped cream has medium peaks. With the mixer on low, drizzle in the raspberry jell-o mixture, turn to high speed until it’s stiff. Cover and refrigerate for at least 1 hour.

• 3)

  Place 130g Almond Flour and 130g Powdered Sugar into a mesh strainer and sift the mixture. Set aside.

• 4)

  Place 130g Egg Whites, 130g Granulated Sugar and ¼ Teaspoon Cream of Tartar into a stand mixer bowl. Place about 1 inch of water into a sauce pan and turn to med-low heat. Once it starts to form small bubbles, place the bowl on top of the pan (like a double-boiler), the bowl should not be touching the water. Stir constantly with a whisk until the sugar is dissolved and the egg whites look foamy, usually takes about 1-2 minutes. Don’t let the eggs get “cooked” and you can place some egg whites between your fingers to feel if the sugar granules have dissolved.

• 5)

  Attach the mixing bowl to your stand mixer, use the whisk attachment and mix on medium speed (#6 on KitchenAid) until stiff peaks form, this can take anywhere from 10-20 minutes, depending on humidity and egg whites (see stiff peaks photo above for reference). Add Red Gel Coloring and mix for 10 seconds. Remove the bowl from the mixer.

• 6)

  Add half of the Almond Flour mixture into mixing bowl with meringue. Fold until it’s absorbed, sift the rest of the Almond Flour mixture into the bowl. Continue folding until the batter is like molten lava and if you scoop up some of the batter and drop it back down, it should fall like ribbons & start to blend back into rest of the batter within 10 seconds. Watch this short clip from Indulge with Mimi to see what the macaron batter should look like. Another way to test is, take a spoonful of batter and put it onto a plate, if the little peak blends into the rest of the batter within 10 seconds, the batter is ready – if there’s still little peak then continue to mix. 


• 7)

  Place the batter into a pastry bag that’s fitted with a round piping tip (Wilton 2A – 3/8″). Place a silpat or parchment paper onto 2 baking sheets. Use the Mickey Printable Template under the parchment paper to evenly pipe the large Mickey macarons, pipe the face first, then add the ears. You should end up with 10 shells, if there is a little leftover batter, just pipe a few regular sized macarons.

• 8)

  Gently lift up your baking sheets and tap it onto the table a few times to pop any air bubbles. Let the macarons sit out a room temperature for about 30-60 minutes, until the tops are dry to the touch. *If it’s humid, the macarons won’t dry

• 9)

  Preheat your oven to 325°F. Bake on the middle rack for about 18-19 minutes. The feet should be risen and you should be able to remove it from the parchment or silpat without the macarons sticking. Let them cool on the baking sheet.

• 10)

  Place a small amount of Edible Gold Luster Paint into a dish, use a brush and dip into the luster paint and place a stroke on 5 of the macaron shells. Put the raspberry mousse into a pastry bag fitted with a round piping tip and pipe the mousse onto all of the macaron shells. Add the raspberries on top of 5 macaron shells, then gently place the other shells on top of the raspberries. You can serve immediately or if you refrigerate them for a few hours, the macarons will soften up. These are best enjoyed on the same day