Happy Friday! Get ready for May the Fourth with Grogu’s Blue Macarons! Inspired by the treats in The Mandalorian, these blue macarons are filled with vanilla buttercream. Grab them before Grogu gets them all!
One of my favorite parts of The Mandalorian is watching Grogu find new snacks. As someone who also loves snacks, I love Grogu’s enthusiasm and was inspired to make these Star Wars treats. In one of the episodes, Grogu steals some blue macarons while visiting Nevarro. Since they do just look like regular macarons, recreating them is more straightforward. These macarons are tinted blue and filled with a white vanilla buttercream!
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Macarons are temperamental so definitely take your time while making these. To start, make the macaron batter by combining the almond flour, powdered sugar, and 1/2 teaspoon of salt in a food processor. Process on low until the mixture is extra fine, about one minute or so. Sift the mixture through a fine mesh sieve and into a medium bowl. In a large bowl, beat the egg whites with the remaining salt until it reaches soft peaks. Gradually add in the granulated sugar, beating until fully incorporating. Add the vanilla and a few drops of teal gel food coloring and cntinue beating until the egg whites reach stiff peaks. I used Ocean Teal from Ann Clark’s gel food color set.
Using a spatula, gently fold the almond flour mixture into the egg white mixture, 1/3 at a time. Continue gently mixing the batter with the spatula until it’s fully incorporated and the batter falls into ribbons. Transfer the batter to a large piping bag fitted with a 1/2-inch round piping tip. Next, place a piece of parchment paper on a baking sheet. If you’d like to use a round paper template, make sure to put that under the parchment paper. Make sure the parchment paper is resting flat on the baking sheet and then pipe the batter directly down onto the parchment lined baking sheet.
Repeat this process with a second baking sheet. Once you’ve piped the macarons onto the baking sheets, let them rest at room temperature for 30-60 minutes. This gives the macarons time to develop a skin before baking. When they’re ready, they should feel dry to the touch.
Bake the macarons for 15-17 minutes at 300 F. You’ll know they’re done when the macarons’ feet, or the little ruffles around the edge of the macaron, are well risen and the macarons shouldn’t stick to the parchment paper. Transfer the macarons to a wire rack and let cool completely.
While the macarons are cooling, make the vanilla buttercream. In a medium bowl, beat the butter until light and creamy. Add the powdered sugar and beat until incorporated. Next, beat in the vanilla and the heavy cream, one tablespoon at a time, until the desired consistency is reached. I was happy with the filling after adding 1 tablespoon of heavy cream, but if yours is feeling very thick, go ahead and add another.
Transfer the buttercream to a piping bag fitted with a 1/2-inch round piping tip. To assemble the macarons, place half of the macarons (flat side up) onto a flat surface. I used a baking sheet lined with wax paper. Pipe the filling onto the flat side, piping it almost to the edges of the round. Gently press another macaron half (flat side down) onto the top of the filling. Store the macarons in an airtight container in the refrigerator. They’re best if eaten within three days.
Enjoy Grogu’s Blue Macarons! I paired them with this super cute Grogu cup set from JoyJolt. May the Fourth be with you!
If you’re looking for more Star Wars inspired treats, be sure to check out my other recipes!
Grogu’s Blue Macarons
Ingredients
Macarons
- 1 ¾ cups powdered sugar, sifted
- 1 cup almond flour, finely ground
- 1 teaspoon salt, divided
- 3 large egg whites, room temperature
- ¼ cup granulated sugar, sifted
- ½ teaspoon vanilla extract
- teal gel food coloring
Vanilla Buttercream Filling
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- ½ – 1 tablespoon heavy cream
Equipment
- ½- inch round piping tip
- 2 large piping bags
Instructions
Macarons
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In a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until extra fine, about 1 minute. Sift the mixture through a fine-mesh sieve into a medium bowl.
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In a large bowl, beat the egg whites and the remaining ½ teaspoon of salt until it forms soft peaks. Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until the mixture reaches stiff peaks.
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Add the vanilla andand beat until incorporated.
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Using a spatula, fold the almond flour mixture into the egg white mixture, ⅓ at a time. Continue gently folding the batter until it’s fully combined and the batter falls into ribbons. Aim be able to make a figure 8 with the batter while holding the spatula up.
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Transfer the batter into a large piping bag fitted with ½-inch round piping tip.
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Place a piece of parchment paper onto a baking sheet. Make sure the parchment paper lays flat.
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Pipe the batter directly down onto the parchment paper, so that it’s about 1-inch in diameter and placed about 1-inch apart.
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Repeat this process with a second baking sheet.
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Tap the baking sheet on the counter 5 times to release the air bubbles. Let the macarons rest at room temperature for 30-60 minutes, until they are dry to the touch.
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Preheat the oven to 300 F.
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Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
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Transfer the macarons to a wire rack to cool completely.
Buttercream Filling
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In a medium bowl, beat the butter until light and fluffy. Add in the powdered sugar and beat until combined.
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Add the vanilla and the heavy cream, beating until desired consistency is reached.
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Transfer the filling to a large piping bag fitted with a ½-inch round piping tip.
Assembly
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Place half of the macarons flat side up on a flat surface.
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Pipe the buttercream filling onto the macaron halves, piping it just to the edges of the round
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Gently press the remaining macaron halves on top of the filling.
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Store macarons in an airtight container in the refrigerator. They’re best enjoyed within three days.