IDENTICAL Baby Yoda Macaron Cookies - PinkWhen (2024)

Published November 28, 2020 by Jennifer / 4,439 Comments.
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Are you a Mandalorian fan as much as we are? On Season 2 Episode 4, the Child, {AKA Grogu}, had some of the cutest blue macaron cookies and I had to recreate those for my kiddos and share them with you.

If you’re looking for those cute Baby Yoda Macaron Cookies, you’ll love this easy and identical looking recipe.

HOW TO MAKE BLUE BABY YODA MACARONS

If you’ve been wondering how to make the blue Baby Yoda Macaron Cookies from the Mandalorian, I have the perfect recipe for you. It’s a finicky little macaron recipe but I will help you bake these little cookies to perfection.

One thing to note, it seems like the whole entire internet has decided they need to fill these little macarons with some sort of filling and then sandwich them as you would a normal macaron.

As a devoted Mandalorian fan, you might have also noticed that is ALL WRONG. Grogu, aka the child, aka Baby Yoda was nibbling on blue macaron shells.

As committed as we are to being Star Wars fans, we wanted to make sure to recreate these Baby Yoda Macaron Cookies exactly as they were intended.

We will get into all of those specifics shortly. But first, let’s talk about the ingredients you will need in order to make these delicious Grogu snacks.

ALMOND FLOUR: I use finely ground almond flour. When using this type of almond flour you can generally skip the step of sifting the ingredients.

POWDERED SUGAR: Yes, you will need the white, fluffy, icing type of powdered sugar.

GEL COLORING: For this recipe, and for most of my macaron recipes, I like to use gel coloring. It will give you the most vibrant colors and make beautiful cookies.

EGG WHITES: You will need to use egg whites and egg whites only. I like to use fresh egg whites, so make sure you don’t have any yolk at all or this can ruin the cookies.

SUGAR: You will also need granulated white sugar for this recipe.

SILPAT MAT: You can use parchment paper but I personally prefer using a Silpat mat with the macaron circles already imprinted on them.

PIPING BAG and PIPING TIP: I use a regular piping bag and a Wilson 10 piping tip for the macarons.

TOOTHPICK: Use a toothpick to pop any air bubbled after you have “slammed” the pan to set the macarons.

Step by Step Photos and Instructions for Making The Baby Yoda Macaron Macaronage

1. MEASURE INGREDIENTS. First, you want to make sure you have all of your ingredients measured out as exact as possible. I measure by weighing in grams, but will also share with you everything is cup measurements as well.
2. BLEND. Blending this portion will be one of the most important steps and it is definitely helpful for you to have a stand mixer. First, add the egg whites and granulated sugar to the bottom of the stand mixer with the whisk attachment. Blend on low for 2 minutes. Kick the speed up to 6 for 2 minutes. Then lastly, kick the speed up to 8 for 5-6 minutes until the meringue is a glossy, bright white. You should be able to form stiff peaks with the meringue at this point.
3. COMBINE. Combine the fine blended almond flour and the powdered sugar and whisk together. Add the almond flour mixture to the meringue and combine until just mixed. Be careful to not overmix.
4. ADD COLOR. Add the food coloring of your choice. Remember that when using gel colorings, a little can go a long way. Blend the colors until just mixed. DO NOT over blend the macaronage mixture.
5. HEAT. Preheat the oven to 280 degrees Fahrenheit.

How to Correctly Pipe and Bake the Baby Yoda Macaron

1. ADD. Add the macaronage into a piping bag fitted with a Wilson 10 piping tip. To do this, I take the piping bag pre-fitted with the piping tip and place it into a drinking glass. Make sure the piping tip is on the bottom of the glass. Spread the piping bag opening over the edges of the glass.
2. SCOOP. Scoop the macaronage into the piping bag. Carefully remove the piping bag and then twist the top to push the macaronage into the bottom of the bag, ready to be piped.
3. PIPE. Pipe the macarons onto the Silpat mat. I like to use one with premade circles for uniform cookies. (*TIP-to make each cookie the same size, count as your squeeze. For instance, I count to five for each squeeze and end up with the same size every time.)
4. SLAM. Once the macarons have been piped onto the sheet, carefully pick up the cookie sheet and then carefully drop or “slam” it back onto the counter. Do this several times to ensure you will get uniform cookies.
5. PIERCE AIR BUBBLES. Once you have finished the last step, you will have a few air bubbles pop up into the cookies. Take a little toothpick and pop those air bubbles.
6. REST. Allow the macarons to rest on the counter at room temperature before baking for about 20 minutes. This allows the edges to dry and helps in creating the “feet” of the macarons. You can tell your macs are ready to bake when you touch the edge of the cookies and they are a little tacky, but no longer wet or sticky.
7. BAKE. Bake the macarons in the preheated oven for 15-17 minutes. The darker the color, the longer you may have to bake the cookies. I was able to bake these Baby Yoda Macaron cookies in exactly 15 minutes to perfection.

Once the cookies have been baked allow them to cool for 2 minutes. Then you should be able to perfectly lift them from the Silpat pat without them sticking at all. If the macarons try to stick, allow them to bake for an additional minute, adding 1 minute increments if needed.

TIPS AND TRICKS

Here are a few tips and tricks I have learned along the way in making macarons.

1. Make 10000% sure that your measurements for this recipe is exact. I do use a scale for weighing in grams, but I have also converted this to cups for you if you prefer. I would suggest using a scale and grams for the best results.
2. Ovens can vary and you can use a thermometer to make sure your oven does not have hot spots. Yes, ovens, even new ones, can have specific areas in them that are hot spots. This means your finicky macarons could bake differently.
3. I personally choose to use Bob’s Red Mill Fine Almond Flour. You can use this almond flour and whisk it with the powdered sugar without having to sift the mixture.
4. DO NOT OVER MIX. Over mixing the macaronage will cause them to be hollow on the inside, or even cause the tops to crack and be deformed.
5. To rest or not to rest? If you live in a high altitude low humidity environment, your should be able to pipe your macarons and place them directly into the preheated oven. If you live in a low altitude or high humidity environment, you may need to make sure your macarons rest before baking. I live in an high humidity environment at sea level so resting my macs makes them turn out perfectly every single time.
6. If you want to add a filling to these macarons and create true macarons, not just cute Baby Yoda Macarons, you can add a quick and easy white chocolate ganache, cream cheese frosting, or your favorite filling.

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