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4.50 from 2 votes

Raspberry Rose Mickey Macarons

Inspired by Jolly Holiday Bakery Cafe in Disneyland, these raspberry rose Mickey macarons are a beautiful and delicious dessert. A light and airy shell paired with a creamy, raspberry mousse filling makes them absolutely irresistible.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Rest Time1 hour
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: French
Keyword: macarons, mickey macarons
Servings: 12 Macarons
Author: Alyssa Rivers

Ingredients

Macarons

  • 150 g Granulated Sugar
  • 150 g Egg whites
  • 150 g Almond Flour
  • 150 g Powdered Sugar
  • Red Gel Food Coloring

Raspberry Rose Mousse

  • 1 Cup Fresh Raspberries
  • 1/4 Cup Granulated Sugar
  • 2 Teaspoons Fresh Lemon Juice
  • 1/8 Teaspoon Rose Water
  • ¾ Teaspoon Unflavored Gelatin
  • 2 Tablespoons Cold Water
  • 1/2 Cup Heavy Whipping Cream Chilled
  • Fresh Raspberries for filling Macarons
  • Gold Luster Dust for decoration
  • Vodka or high proof clear spirit for gold decor

Instructions

Macarons

  • Prep the baking sheets by lining them with the Mickey Mouse template (you may need more than one sheet to fill the pan) under a sheet of parchment paper. Set aside.
  • Bring one inch of water to a simmer in a small pot.
  • Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.
  • Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until medium peaks form. Add the gel food coloring and continue to whip until glossy, stiff peaks form and the bowl is cooled to room temperature.
  • While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.
  • Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try again.
  • Add the batter to a piping bag and snip off the end, leaving about a quarter inch hole. Pipe the macarons at a 90°, making a slight swirl motion after you stop piping to prevent dimples.
  • Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.
  • Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.
  • While the macarons rest, preheat the oven to 300°F. When the macarons are ready, bake for 15-18 minutes. They are ready when the color has deepened (but now browned) and feet have formed beneath them.
  • To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.
  • Once done baking, remove the macarons from the oven and let them cool on the tray. Once cooled, pipe the prepared mousse in dots on the bottom macaron, add the raspberries and top with the top macaron.
  • Mix the luster dust with the vodka or other alcohol (I used Everclear) by using a few drops at a time. It should be a moderately thin, but not runny, paste. Dip the paint brush in and swipe across the right side of the top macaron from the center of the Mickey face out to the right ear.
  • If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This will allow the shells to absorb the flavor of the mousse and raspberries and the shells will soften slightly.

Raspberry Rose Mousse

  • Blend the raspberries into a puree and press through a fine mesh sieve to remove the seeds. Mix the sugar, lemon juice, and rose water (be careful with the rose water! It can very easily become overpowering) into the strained puree.
  • In a small saucepan, sprinkle the gelatin over the cold water and let sit for 1-2 minutes. Heat over low until the gelatin is completely dissolved. Stir into the raspberry mixture. Cover and refrigerate for 1 hour.
  • Transfer the chilled raspberry mixture to the bowl of a stand mixer and beat with the whisk attachment until it becomes foamy. Slowly add the cream and beat until thickened, about 3-4 minutes. Cover and chill for 1-2 hours, until firm.
  • Use a piping bag or Ziplock bag with the corner snipped off to pipe the filling onto the macaron in small dollops. Add fresh raspberries and top with the macaron.
  • Mix a little bit of luster dust with a few drops of vodka until it becomes a paint-like consistency. Use a new paint brush to swipe the paint across the top of the macaron.
  • Refrigerate in a covered container until ready to serve.

Nutrition

Calories: 196kcal | Protein: 4.5g | Fat: 8.2g | Saturated Fat: 1.6g | Cholesterol: 7mg | Sodium: 15mg | Potassium: 41mg | Fiber: 2g | Sugar: 25.8g | Calcium: 34mg | Iron: 1mg

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