To celebrate the reopening of my favorite theme park, I’ve made the ultimate dessert served at Disneyland: Raspberry Rose Mickey Macaron, served at Jolly Holiday Bakery Cafe on Main St.
Disneyland is a very special place to me. It’s the spot where I spent some of the happiest days of my life. I’d even pop in for a quick visit and wander in awe of this alternate universe of joy just off the very busy 5 Freeway. It’s a place impossible for me to separate from my life. I grew up close to Disneyland and spent my youth dreaming about visiting the “happiest place on earth” on a daily basis. You can best believe that since I’ve been an adult, I’ve had an annual pass and spent many days wandering all over the park, sampling every tasty treat. Usually it was the Mickey Beignets (recipe here) or Churros that caught my eye as I waited to ride The Haunted Mansion.
But for this grand reopening, I’ve decided to make the best treat you can find at Disney. The Raspberry Rose Mickey Macaron. These look impressive—and taste even better! The soft chew of the macaron gives way to a tart raspberry explosion. It’s one of those combos you never forget after having your first taste.
The Swiss Meringue Method creates a more stable meringue compared to the French Method. You dissolve the granulated sugar in the egg whites using a double boiler, then whip to stiff peaks. The Swiss Method is also extremely easy to scale up & down since the Egg Whites, Almond Flour, Powdered Sugar and Granulated Sugar are all the same weight. You need a kitchen scale for this recipe.
Here is a printable template I created, this template makes XL Mickey Macarons like the ones they serve at Jolly Holiday Bakery Cafe.
I had to use quite a bit of Red Gel Coloring to get this beautiful red color, it was about 20 drops – which adds a little too much liquid to the batter, probably the reason why the macaron feet weren’t as developed.