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Blue Macaron cookies on a white plate.
Review Recipe
4 from 13 votes
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Baby Yoda Macaron Cookies (Grogu Cookies)

Learn step by step how to make the perfect Baby Yoda Macaron cookies. These perfect blue macaron shells will make every Baby Yoda fan excited!
Course Dessert
Cuisine American, French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24
Calories 44kcal

Ingredients

  • 1/4 cup egg whites 64 grams of egg whites
  • 1/4 cup granulated white sugar 64 grams of granulated sugar
  • 3/4 cup white powdered sugar 74 grams of powdered sugar
  • 3/4 cup Bob's Red Mill Fine Almond Flour 86 grams of almond flour
  • 1/8 tsp Royal Blue Wilson Gel coloring
  • 1/8 tsp Teal Wilson Gel coloring

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 280 degrees Fahrenheit.
  • 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.
  • 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.
  • 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.)
  • 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.
  • 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. .
  • 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.
  • 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

Notes

  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.

Nutrition

Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 4mg | Fiber: 1g | Sugar: 6g | Calcium: 7mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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