Drop of Disney

Happy Friday! There’s only one week left until Halloween and I’ve been loving seeing all of the special Halloween treats available in the Disney Parks. Since I can’t be in the parks to see them myself, I decided to re-create one of these spooky treats at home. This old favorite is usually available at the Jolly Holiday Bakery in Disneyland. It’s the perfect way to step up your Halloween celebrations! These Mickey Mummy Macarons have a vanilla base, white chocolate mummy wrappings, and a rich cookies and cream buttercream filling.

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I’ve always wanted to make macarons, but was nervous about trying it. They seemed hard to make and I was afraid that mine would never look as pretty or perfect. But after seeing these Mickey Mummy Macarons, I faced my fears and took a stab at it. For this bake, I adapted a recipe from Buzzfeed’s Tasty. It was super easy to follow and I’m so happy with how they came out.

To make the macarons Mickey shaped, I started by creating a template, which I’ve linked here. You’ll place the template under a piece of parchment paper to use as a guide when you pipe the batter. Just print a couple copies of them out and adjust to fit your baking sheet.

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. Continue beating until the egg whites reach stiff peaks.

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 the Mickey template on your baking sheet and then cover it with a piece of 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.

Carefully remove the paper template from under the parchment paper and 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.

After the macarons have cooled, you’ll add the white chocolate mummy wrap decorations. To do this, first melt some white candy melts in the microwave, stirring every 30 seconds until smooth. For this, I used Ghirardelli White Melting Wafers, which I was able to find online at Target. Wilton Candy Melts will also work too! Transfer the candy melts to a piping bag and cut a small part of the tip off of the bag. Moving quickly and applying gentle pressure, pipe lines across the macarons in a cross-wise pattern.

To make Mickey’s eyes, gently press two brown mini M&Ms onto four of the decorated macarons before the candy melts set. If the candy melts do set before you’re able to add them, just add a small dab of melted candy melt to the back of the M&Ms and then add them. Let the decorated macarons set while you make the buttercream filling.

To make the buttercream filling, beat the butter until light and creamy about 1-2 minutes. Add the powdered sugar and beat until incorporated. Add the finely crushed Oreos and beat until combined. To make the Oreo crumbs, I added 10-12 Oreo cookies to the food processor and processed them on high for about a minute. Make sure they’re finely grounded as the filling should be mostly smooth. 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 the macarons without the M&Ms decorated side down onto a flat surface. I used a baking sheet lined with wax paper. Pipe the filling onto the undecorated side, piping it almost to the edges of the ears and the head. Gently press a macaron top with the M&Ms eyes 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! Happy almost Halloween!

Print

Mickey Mummy Macarons

Just like the ones in the Disneyland, these Mickey Mummy Macarons have a vanilla base and are filled with cookies and cream buttercream!

Course Dessert

Keyword Macarons, mickey

Prep Time 30 minutes

Cook Time 17 minutes

Rest 30 minutes

Total Time 1 hour 17 minutes

Servings 8 macarons

Ingredients

Macarons

• 1 ¾ cups powdered sugar
• 1 cup almond flour, finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• ¼ cup granulated sugar, sifted
• ½ teaspoon vanilla extract

Cookies and Cream Buttercream Filling

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¾ cups finely crushed Oreos, about 10-12 cookies
• ½ teaspoon vanilla extract
• 1-2 tablespoons heavy cream

Decorations

• 1 cup white candy melts
• 8 brown mini M&Ms

Equipment

• ½- inch round piping tip
• 3 large piping bags
• Mickey macaron template, see below

Instructions

Macarons

1. 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.
2. 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.
3. Add the vanilla and beat until incorporated.
4. 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.
5. Transfer the batter into a large piping bag fitted with ½-inch round piping tip.
6. Place the paper Mickey macaron template onto a baking sheet. Place a piece of parchment paper on top of it. Make sure the parchment paper lays flat.
7. Pipe the batter directly down onto the parchment paper, following the template. These macarons should be about 2 ½ inches in diameter and placed about 1-inch apart.
8. Gently slide the paper template out from under the parchment paper. Repeat this process with a second baking sheet.
9. 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.
10. Preheat the oven to 300 F.
11. Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
12. Transfer the macarons to a wire rack to cool completely.

Decoration

1. Place the white candy melts in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds, until melted. Transfer to a piping bag. Cut a small part of the tip off of the piping bag.
2. Using gentle pressure and quick movements, pipe the candy melts over the tops of the macarons in lines to make mummy wrappings.
3. Before the candy melt sets, gently press two brown mini M&Ms into four of the macarons to make eyes. Let set completely before filling.

Buttercream Filling

1. In a large bowl, beat the butter until light and fluffy. Add in the powdered sugar and beat until combined.
2. Add the oreo cookie crumbs and beat until incorporated. Add the vanilla and the heavy cream, one tablespoon at a time, beating until desired consistency is reached.
3. Transfer the filling to a large piping bag fitted with a ½-inch round piping tip.

Assembly

1. Place the macarons without the M&M eyes decorated side down on a flat surface.
2. Pipe the buttercream filling onto the macaron, piping it just to the edges of both the ears and the head.
3. Gently press the macarons with the M&Ms eyes on top of the filling.
4. Store macarons in an airtight container in the refrigerator. They’re best enjoyed within three days

Recipe Notes

adapted from Buzzfeed Tasty