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

May 1, 2021Van
Blog post

Prep time: 30 minutes

Cook time: 19 minutes

Serves: 5 XL Mickey Macarons

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. Disneyland’s Raspberry Rose Mickey Macaron Recipe

Here is a printable template I created, this template makes XL Mickey Macarons like the ones they serve at Jolly Holiday Bakery Cafe. 
Disneyland’s Raspberry Rose Mickey Macaron Recipe

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.
Disneyland’s Raspberry Rose Mickey Macaron Recipe

Disneyland’s Raspberry Rose Mickey Macaron Recipe

Disneyland’s Raspberry Rose Mickey Macaron Recipe

Disneyland’s Raspberry Rose Mickey Macaron Recipe

Disneyland’s Raspberry Rose Mickey Macaron Recipe

Disneyland’s Raspberry Rose Mickey Macaron Recipe

Disneyland’s Raspberry Rose Mickey Macaron Recipe

Print Recipe

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

  • Prep time: 30 minutes
  • Cook time: 19 minutes
  • Serves: 5 XL Mickey Macarons

www.foodisafourletterword.com

Copycat of Disneyland’s Raspberry Rose Mickey Macaron from Jolly Holiday Bakery Cafe

Ingredients

MACARONS

  • 130 g Egg Whites
  • 130 g Almond Flour
  • 130 g Powdered Sugar
  • 130 g Granulated Sugar
  • ¼ Teaspoon Cream of Tartar
  • ⅛ Teaspoon Fine Sea Salt
  • Red Gel or Powder Food Coloring
  • 12 oz Fresh Raspberries, washed and dried well
  • Edible Gold Luster Paint
  • Kitchen Scale

EASY RASPBERRY ROSE MOUSSE

  • 1½ Tablespoons Jell-O Raspberry Mix
  • 2 Tablespoons Boiling Water
  • 1 Cup + 1 Tablespoon Heavy Whipping Cream, divided
  • ¼ Cup Powdered Sugar
  • ⅛ Teaspoon Rose Water, optional

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)

    For the Macaron shells, place 130g Almond Flour and 130g Powdered Sugar into a food processor, pulse a few times, then process for 1 minute. Set aside.

  • 4)

    Place 130g Egg Whites, ⅛ Teaspoon Fine Sea Salt and half of the Granulated Sugar into your stand mixing 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)

    Add ¼ Teaspoon Cream of Tartar. Attach the mixing bowl to your stand mixer, use the whisk attachment and mix on high speed, add the rest of the granulated sugar 1 Teaspoon at a time, add Red Gel Coloring and continue to mix on high until stiff peaks form. Remove the bowl from the mixer.

  • 6)

    Sift about 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

  • 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

↓ Supplies to make this recipe ↓

 










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