If you are looking for a way to mix up your dessert routine, why not try some French cuisine? Disneyland Paris has a variety of talented chefs who create new masterpieces every day.
In the US Disney Parks, there are some fabulous macarons to taste, but Disneyland Paris chef Pierre Herme shared a Mickey-inspired recipe on the Disneyland Paris At Home website, so you can have macaroons at home. His recipe for Mickey Shaped Macaroons is deliciously magical! If you are ready to whip up some Parisian dessert, we have provided this sweet recipe below.
Note: We have converted the French metric measurements to US standard baking measurements. If you would prefer to use the French measurements (as we did have to round to the nearest common US measurement), see Disneyland Paris At Home’s original recipe article here. We used this recipe converter.
Mickey Shaped Macaroons
Makes 6-8 Macaroons
- 3.5 ounces of raw hazelnuts
- 2 cups Double cream
- 20 ounces milk chocolate
- 4 cups powdered sugar
- 2 and 3/4 cups almond powder
- 1/2 cup granulated white sugar
- 7 egg whites
- 1/2 cup cocoa powder
- 1/2 cup marzipan
- Print and cut out the Mickey Mouse stencil. On thick paper or card, e.g. photo printing paper, print the drawing of Mickey’s head. Using scissors, cut out the black parts of the top of the face and the ears. Save these parts for when you make the ears and top of the face.
- Roast and crush hazelnuts – Cover a baking tray with parchment paper and place the hazelnuts on the tray (be sure to spread them evenly). Roast them in the oven at 160°C for 15-20 minutes. Remove the skin by rubbing them together. Put them in a colander and shake, allowing for any remaining skin to fall. Using a rolling pin or an empty bottle, crush them into medium sized chunks and set them aside for when you assemble the macaroons.
- Milk chocolate ganache – Break the chocolate into small pieces and melt – either in the microwave or in a saucepan over low heat. In another saucepan, heat the cream until it comes to a boil and pour it over the chocolate gradually, mixing it until the ganache is blended. Cover the ganache and keep it in the refrigerator until it has slightly set, becoming slightly more creamy.
- Before making the macaroon dough – Using ordinary paper, print a second head of Mickey. On greaseproof paper, the size of your baking tray, use a large black felt-tip pen, and using the stencil you’ve cut out, draw several Mickey heads side by side, 2 cm apart from each other. Once drawn, place the second sheet of greaseproof paper of the same size on top of this one, so you can see the stencils through the top sheet.
- Making the macaroon – Mix the powdered sugar and almond powder and, using a sieve, transfer the ingredients into a mixing bowl. Using a food processor or a whisk, whisk the egg whites until stiff peaks form. Add the granulated white sugar to stiffen the meringue. The whites should be slightly firm, shiny, and smooth. Quickly sprinkle the powdered sugar-almond mixture over the meringue and using a soft spatula, mix by folding the middle of the mixture towards the edges of the mixing bowl.
- Place the mixture into a piping bag with a smooth tip. Using the drawing underneath the baking sheet, make disks 7 to 8 cm in diameter for the head and disks of about 4 to 5 cm in diameter joined together to for the ears.
- Leave them for 30 minutes at room temperature before placing in the oven at 170°C for 18 – 20 minutes. If possible, leave the oven door ajar using a wooden spoon. If not, open the oven for 2-3 seconds every 5 minutes during the cooking time
- How to make the macaroon look like Mickey – Once the macaroons are baked, while they’re still hot, immediately place the cut rigid paper stencil on a macaroon and sprinkle it with cocoa powder to draw the top of Mickey’s face on half of the macaroons. Let the macaroons cool on a wire rack. In the meantime, mix a little marzipan with cocoa powder to form the eyes and nose – on the same half previously sprinkled with cocoa powder.
- Assembling the Mickey macaroons – Pour part of the ganache into a piping bag with a smooth tip. Turn over the macaroons that have not have been used for the Mickey cocoa heads. Fill them generously with ganache, spreading it over the entire surface. Sprinkle with crushed hazelnuts and cover them with the macaroon of Mickey’s face. Press lightly and place them in the refrigerator for 24 hours to set – if you can resist them that long!
- Tasting – Take them out of the refrigerator 2 hours before eating and enjoy!
If you would like some more clarity or information on this recipe, watch the chef’s video instructions below!
More Macaroons (and Macarons) to Love
If you love this Disneyland Paris-inspired recipe, we have more where that came from. Next, we have recipes for macaroons and macarons – yes, there is a difference! – along with some recipes from Disneyland Paris. Also, look at this Disney-inspired macaron creator for more creative macaron decorating ideas. Enjoy!
- This Disneyland-Inspired Matterhorn Macaroon Recipe is Going to Make You Yodel!
- Disney Recipe: Make These Sweet Raspberry Macarons In Your Own Kitchen
- Make Disney’s Chocolate Caramel Peanut Mickey-Shaped Macaron!
- Disney Holiday Recipe: Belle’s Enchanted Christmas Tree
- Recipe: Minnie Yule Log From Disneyland Paris
- Bake a Batch of Delicious Mickey Chocolate Chip Cookies from Disneyland Paris
Will you be making magic in your kitchen with these Mickey shaped macaroons? Let us know in the comments!