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Grogu's Blue Macarons

Grogu’s Blue Macarons

Inspired by the treats in The Mandalorian, Grogu's Blue Macarons are filled with vanilla buttercream. Grab them before Grogu gets them all!
Course Dessert
Keyword Star Wars, The Mandalorian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 cookies

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

  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 andand 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 a piece of parchment paper onto a baking sheet. Make sure the parchment paper lays flat.
  7. Pipe the batter directly down onto the parchment paper, so that it’s about 1-inch in diameter and placed about 1-inch apart.
  8. 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.

Buttercream Filling

  1. In a medium bowl, beat the butter until light and fluffy. Add in the powdered sugar and beat until combined.
  2. Add the vanilla and the heavy cream, 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 half of the macarons flat side up on a flat surface.
  2. Pipe the buttercream filling onto the macaron halves, piping it just to the edges of the round
  3. Gently press the remaining macaron halves on top of the filling.
  4. Store macarons in an airtight container in the refrigerator. They’re best enjoyed within three days.