Raspberry Rose Mickey Mouse Macaron Recipe

Inspired by Jolly Holiday Bakery Cafe in Disneyland, these raspberry rose Mickey macarons are a beautiful and delicious dessert. A light and airy shell paired with a creamy, raspberry mousse filling makes them absolutely irresistible. Here’s how to recreate this beloved treat in your own kitchen! Disneyland has the best food. Every time I go, I find a new favorite treat and have to come home and try to recreate it! Churro toffee, a refreshing mint julep, and this Monte Cristo sandwich are just a few of the Disneyland-inspired recipes I have on the blog. You’ll have to try them and bring a little Disney magic to your kitchen!

Disneyland-Inspired Raspberry Rose Mickey Macarons

Calling all Disney lovers! These gorgeous, oversized macarons are inspired by one of my favorite places in Disneyland- the Jolly Holiday Bakery Cafe! It’s a melt-in-your-mouth dessert filled with flavors of juicy raspberry and aromatic rose. In between each delicate, chewy cookie layer, you’ll find a creamy mousse filling dotted with fresh raspberries! The combination is truly out of this world and will leave you feeling like you’re in the happiest place on earth. Now, I won’t lie- macarons can be tricky to get right. They need very precise cooking conditions in order to become the soft and airy treat we all know and love! Below I’ve provided you with all the best tips and tricks on how to get your batch tasting as delicious and impressive as possible! With a little patience, this is a recipe anyone can make successfully! It’s so worth it, I promise!

Ingredients for Raspberry Macarons

I know, I know, the ingredients list for this recipe is pretty lengthy, but each plays a crucial part in creating that classic macaron flavor and texture! It’s almost like a science experiment. Because of this, I don’t recommend using any substitutes. You can find measurements for each ingredient in the recipe card at the end of the post.

Mickey Mouse Template: Click here for a printable Mickey macaron template! It will help you create the perfect mickey head shape. You may need to print a few copies to completely cover a baking sheet.Granulated Sugar: Mixed together with the egg whites to create a meringue.Egg Whites: Egg whites are a must for a stable meringue. You CAN use carton egg whites, but I don’t recommend it. Carton or liquid egg whites have been pasteurized and sometimes do not whip into stable, stiff meringue.Almond Flour: Gives macaron shells their classic smooth, chewy consistency.Powdered Sugar: Adds sweetness and a smooth texture to your macaron batter.Red Gel Food Coloring: Gel food color or powdered food coloring are best. Liquid food coloring will alter the consistency of the batter and you don’t want that.

Raspberry Rose Mousse Ingredients

Fresh Raspberries: Blended into the mousse for fruity flavor. You’ll also need whole raspberries to put in between each macaron shell.Granulated Sugar: Added to sweeten up the mousse filling.Fresh Lemon Juice: Adds a pop of bright flavor and balances out the sugar and rose extract in the mousse.Rose Water: I only added a very small amount of this into my mousse filling to keep the flavor subtle. If you want more rose flavor, only add a little at a time because it can easily become overpowering.Unflavored Gelatin: Helps the mousse filling to hold its shape.Cold Water: Needed to activate the gelatin.Heavy Whipping Cream: Adds a delicious, creamy flavor and helps the filling become nice and fluffy.Gold Luster Dust: Edible gold dust is used for gorgeous decoration on top.Vodka: Vodka or any other high proof clear spirit is used for mixing with the gold luster dust to achieve a paint-like consistency. If you do not want to use alcohol for the gold stripe, you can substitute vanilla, lemon, or almond extract. You can use lemon juice, but it takes much longer to dry.

Let’s Make Mickey Macarons!

I’ve broken the instructions up into a few sections to make things more simple. You’ll be feeling like a pro pastry chef after you make a batch of these delicious raspberry rose Mickey macarons!

Preparing the Macaron Batter

Piping and Baking

Making the Raspberry Rose Mousse and Decorating

Make in a Dry Environment: Avoid making these on a humid day. Humidity can prevent the egg whites from whipping to stiff peaks and it can prevent the macarons from forming a skin during the resting period.Keep Egg White Mixture Pure: Any fat or oil can prevent egg whites from whipping up, so take precaution and start with a very clean bowl and whisk, as well as make sure not even a single speck of egg yolk is present in the egg whites. How to Know Your Meringue is Ready: Stiff peaks means the meringue is smooth, glossy and the peaks can stand straight up into points without flopping over.Use Flat Baking Sheets: Avoid using baking sheets with a lip. If all of your baking sheets are traditional jellyroll pans, try flipping them over and baking on the bottom of the pan instead. This allows more airflow to help the macarons bake evenly.Sift Sugar and Almond Flour: Take the time to really sift the powdered sugar and almond flour. This will remove any bits that are too large and allow your macarons to have smooth, shiny shells. It takes some time, but is worth it!Using a Silpat: If using a silpat to bake, add a few more minutes to the baking time. Be sure to test a macaron shell before removing them from the oven. If it sticks, bake for a few more minutes.

Unfilled Macaron Shells: Unfilled shells can be stored for up to 3 months in an airtight container in the freezer.Filled Macarons: Filled macarons can be stored for up to 2 days in an airtight container in the fridge.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.