Baby Yoda Macarons


In honor of Star Wars day, I made these adorable and delicious baby Yoda matcha macarons! 

Yield: Makes about 20 macarons


Things you'll need

Ingredients for the Matcha Macarons
  • 1 cup plus 2 tbsp almond flour (Bob's Red Mill Superfine blanched)
  • 1 1/2 cups powdered sugar
  • 3 large egg whites (room temperature)
  • 1/4 cup plus 2 tbsp granulated sugar
  • 1 1/2 tbsp matcha powder
  • Food coloring: black, pink, dark green
  • Royal Icing

Ingredients for the Raspberry Buttercream Filling

  • 1 stick unsalted butter
  • 3/4 cup powdered sugar
  • 1 cup fresh raspberries
  • Sifter
  • Stand mixer
  • Piping bags
  • Piping tips: 2A, #4, three #1
  • Rubber spatula
  • Parchment paper
  • Baking Tray

Let's get started!

  1. Preheat the oven to 300F. Line the baking tray with a piece of parchment paper and place the paper templates underneath.
  2. In a large bowl, sift the almond flour, powdered sugar and matcha powder. Whisk until well combined.
  3. In a stand mixer fitted with the whisk attachment, beat the egg whites until frothy for 4 minutes on medium speed.
  4. Slowly add the granulated sugar and beat for another 4 minutes until stiff peaks form.
  5. Using a spatula, fold one-third of the dry ingredients into the egg white mixture, about 20 strokes. 
  6. Add the remaining dry ingredients and continue folding gently until well incorporated. The batter should be thick but still flowing. 
  7. Spoon the batter into a piping bag fitted with a #2A tip. Pipe rounds over the circles on the parchment. Tap the baking sheet onto the counter to remove any air bubbles.
  8. Spoon the bater into a bag fitted with a #4 tip and then pipe details onto half of the rounds.
  9. Let sit for 30 minutes at room temperature to develop a skin.
  10. Bake the cookies until they have puffed up and look dry (they should not brown) about 16-18 minutes.
  11. Let cool completely on the pans.

Make the filling!

  1. In a large bowl, beat the butter until light and fluffy, about 4 minutes.
  2. Mash the raspberries and strain it to remove the seeds.
  3. Take a couple of tablespoons and add the raspberry juice to the butter mixture and mix until well combined.
  4. Transfer to a piping bag.

Time to decorate!

  1. Tint the royal icing pink, black and dark green. Scoop it into decorating bags fitted with #1 tips.
  2. Using the dark green icing, pipe two vertical lines and two horizontal lines on the forehead.
  3. Using the black icing, pipe two dots for the eyes and a “U” shape in between for the mouth.
  4. Use the pink icing to pipe two smaller dots underneath the eyes for the cheeks.
  5. Assemble the cookies. Take a shell without ears and pipe a small amount of frosting on the flat side. Place a shell with ears on top. Repeat on all cookies.




Written By Rosanna Pansino

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