Drop of Disney

Happy Friday! Today is the start of the Food and Wine Festival at Disney’s California Adventure! I would love to be there in person, but since I’m on the other side of the country, I’m enjoying a taste of the festival at home with these Snickers Mickey Macarons! Just like the ones at Disneyland, these Snickers Mickey Macarons have a chocolate base, milk chocolate coating, and are filled with a fluffy caramel and Snickers pieces!

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Quite honestly, this recipe is a bit of a challenge as macarons are tricky and temperamental. My first batch cracked completely. But if you can push through some tricky bits, the result is a deliciously rich mix of chocolate, caramel, and peanuts.

Start by making the macarons. In a food processor, combine the powdered sugar, almond flour, cocoa powder and salt. For this recipe, I used almond flour and dutch-processed cocoa powder from King Arthur Baking. Process the mixture on low speed speed until it is extra fine. Then, sift the mixture through a fine mesh sieve into a medium bowl.

In a large bowl, beat the egg whites and salt until it forms soft peaks. Gradually add the granulated sugar and beat until the mixture reaches stiff peaks. Add the vanilla and beat until incorporated. Using a rubber spatula, fold the flour mixture into the egg mixture 1/3 at a time. Continue gently folding the batter until it’s fully combined and the batter falls into ribbons. Transfer the batter into a large piping bag fitted with a 1/2 inch round piping tip.

Next, you’ll pipe the batter onto parchment paper lined baking sheets. To make the Mickey shapes, I used a template to make sure the shapes were all of the same size. Just print out the template and place it under the parchment paper on your baking sheet. Pipe the macaron batter straight down onto the parchment paper. Gently pull the template out from under the parchment paper and repeat on a second baking sheet. Make sure the paper is removed before the macarons go into the oven.

Tap the baking sheets 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. Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely.

While the macarons are cooling, make the caramel filling. Place the granulated sugar and water into a medium saucepan. Heat over medium heat, stirring until the sugar has dissolved. Then, let the mixture come to a boil and cook until it is amber colored.

Meanwhile, heat the heavy cream in a small saucepan until it comes to just under a boil. Turn off the heat. Once the sugar mixture is amber colored, add the cream, whisking constantly. The mixture will bubble. Add half of the butter, one piece at a time, whisking until incorporated.

Place the bottom of the pan in a cold water bath. Add the remaining butter and whisk until the cools and thickens. Transfer the caramel to a medium bowl and place in the refrigerator to cool.

Once the caramel has cooled and you’re ready to assemble the macarons, beat the caramel with hand beaters or in a stand mixer with a whisk attachment until it is light and fluffy. The consistency should be similar to that of a buttercream. Transfer the whipped caramel to a piping bag.

To decorate the tops of the cookies, place two ounces of milk chocolate pieces into a small bowl. Heat in the microwave until melted, stirring every 30 seconds. Gently press the tops of half of the macarons into the milk chocolate. Use an offset spatula to smooth the chocolate as needed. Sprinkle some of the chopped peanuts on top of the melted chocolate. Let set, about 20 minutes.

Once the chocolate has set, place one ounce of milk chocolate pieces in a small bowl. Heat in the microwave until melted, stirring every 30 seconds. Transfer the melted chocolate to a piping bag. Pipe a drizzle of chocolate over the peanut covered tops. Let the chocolate set, about 10 minutes.

To assemble the macarons, place the macarons without the chocolate coating shiny side down on a flat surface. Pipe the caramel filling onto the macaron, piping it just to the edges of the ears and the head. Press a few Snickers pieces into the caramel filling. Gently press the macarons with the chocolate topping on top of the filling. Store the macarons in an airtight container in the refrigerator. They’re best eaten within three days.

Enjoy these Snickers Mickey Macarons! If you’re heading to the Food and Wine Festival, have a wonderful time!

Print

Snickers Mickey Macarons

Just like the ones at Disneyland, these copycat Snickers Mickey Macarons have a chocolate base, milk chocolate coating, and are filled with caramel and Snickers pieces!

Course Dessert

Keyword Disneyland, mickey, Snickers

Prep Time 30 minutes

Cook Time 15 minutes

Rest Tim 2 hours

Total Time 2 hours 45 minutes

Servings 8 mickey shaped macarons

Ingredients

Chocolate Macarons

• 1 ¾ cups powdered sugar
• 1 cup almond flour, finely ground
• ¼ cup dutch-processed cocoa powder
• 1 teaspoon salt, divided
• 3 large egg whites, room teperature
• ¼ cup granulated sugar, sifted
• ½ teaspoon vanilla extract

Caramel Filling

• ¾ cup + 2 tablespoons granulated sugar
• ¼ cup water
• ½ cup heavy cream
• 13 tablespoons unsalted butter, cut into pieces

Decorations

• ¼ cup roasted peanuts, chopped
• 2 ounces milk chocolate, cut into pieces
• 1 ounce milk chocolate, cut into pieces
• 1-2 Snickers bars, cut into pieces

Equipment

• 1/2 inch round piping tip
• 3 piping bags
• Mickey macaron template, see below

Instructions

Macarons

1. In a food processor, combine the powdered sugar, almond flour, cocoa powder, 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 to 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 sheets 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.

Caramel Filling

1. Combine the water and sugar in a medium saucepan over medium heat.
2. Stir until the sugar is dissolved. Then bring the mixture to a boil.
3. Cook, without stirring, until the mixture is medium amber colored, about 6 minutes. Gently shake or swirl the pan as needed.
4. Meanwhile, heat the cream in a small saucepan over low heat, bringing it to just under a boil. Turn off the heat.
5. Once the sugar mixture is amber colored, remove it from the heat and add the cream, whisking constantly. The mixture will bubble.
6. Add half of the butter, one piece at a time, whisking until incorporated.
7. Place the bottom of the pan in a cold water bath. Add the remaining butter and whisk until the caramel cools and thickens.
8. Transfer the caramel to a medium bowl and place in the refrigerator to cool.
9. Once chilled, beat the caramel with hand beaters or a mixer with a whisk attachment until it is light and fluffy, similar to buttercream.
10. Transfer to a piping bag.

Decoration

1. Place the 2 ounces of milk chocolate pieces into a small bowl. Heat in the microwave until melted, stirring every 30 seconds.
2. Gently press the tops of half of the Mickey macarons into the milk chocolate. Use an offset spatula to smooth the chocolate.
3. Sprinkle some of the chopped peanuts on top of the melted chocolate. Let the chocolate set, about 20 minutes.
4. Place the 1 ounces of milk chocolate pieces into a small bowl. Heat in the microwave until melted, sitting every 30 seconds.
5. Transfer the melted chocolate to a piping bag. Pipe a drizzle of chocolate over the peanut covered tops. Let the chocolate set, about 10 minutes.

Assembly

1. Place the macarons without the chocolate coating shiny side down on a flat surface.
2. Pipe the caramel filling onto the macaron, piping it just to the edges of both the ears and the head.
3. Press a few Snickers pieces into the caramel filling.
4. Gently press the macarons with the chocolate coating on top of the filling.
5. Store macarons in an airtight container in the refrigerator. They’re best enjoyed within three days.