Raspberry Rose Mickey Macarons (Disneyland Copycat)

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

1. Print Template, Prep Baking Sheets: First, prep the baking sheets by lining them with the Mickey Mouse template (you may need more than one sheet to fill the pan) under a sheet of parchment paper. Set aside.
2. Boil Water: Bring one inch of water to a simmer in a small pot.
3. Prepare Meringue Mixture: Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.
4. Whip Meringue, Add Food Coloring: Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until medium peaks form. Add the gel food coloring and continue to whip until glossy, stiff peaks form and the bowl is cooled to room temperature.
5. Sift Almond Flour and Powdered Sugar: While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.
6. Fold Together: Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try again.

Piping and Baking

1. Pipe Macaron Shells: Add the batter to a piping bag and snip off the end, leaving about a quarter-inch hole. Pipe the macarons at a 90° angle, making a slight swirl motion after you stop piping to prevent dimples.
2. Remove Air Bubbles: Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.
3. Rest: Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.
4. Bake: While the macarons rest, preheat the oven to 300°F. When the macarons are ready, bake for 15-18 minutes. They are ready when the color has deepened (but now browned) and feet have formed beneath them.
5. Check if Done: To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.
6. Cool: Once done baking, remove the macarons from the oven and let them cool on the tray.

Making the Raspberry Rose Mousse and Decorating

1. Prepare Raspberry Puree: Blend the raspberries into a puree and press through a fine mesh strainer to remove the seeds. Mix the sugar, lemon juice, and rose water (be careful with the rose water! It can very easily become overpowering) into the strained puree.
2. Add Gelatin: In a small saucepan, sprinkle the gelatin over the cold water and let sit for 1-2 minutes. Heat over low until the gelatin is completely dissolved. Stir into the raspberry mixture.
3. Chill: Cover and refrigerate for 1 hour.
4. Mix in Heavy Cream: Transfer the chilled raspberry mixture to the bowl of a stand mixer and beat with the whisk attachment until it becomes foamy. Slowly add the cream and beat until thickened, about 3-4 minutes. Cover and chill for 1-2 hours, until firm.
5. Pipe Filling Layer: Once your macaron shells are cooled, use a pastry bag or Ziplock bag with the corner snipped off to pipe the filling onto the macaron in small dollops. Add fresh raspberries and top with the other macaron shell.
6. Add Gold Decoration: Mix the luster dust with the vodka or other alcohol (I used Everclear) by using a few drops at a time. It should be a moderately thin, but not runny, paste. Dip the paint brush in and swipe across the right side of the top macaron from the center of the Mickey face out to the right ear.
7. Refrigerate: Refrigerate in a covered container until ready to serve. If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This will allow the shells to absorb the flavor of the mousse and raspberries and the shells will soften slightly.

More Raspberry Desserts

These are a few more desserts showcasing one of my favorite fruits! Each are sweet and delicious with plump, juicy raspberries throughout. They’re the perfect treats to make with raspberries coming into season! Enjoy!

Desserts

The Famous Raspberry Pretzel Salad

20 mins

Desserts

Lemon Raspberry Poppyseed Bread

1 hr 5 mins

Salads

Very Berry Cheesecake Salad

15 mins

Cheesecake

Berry Swirl Cheesecake Bars

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Raspberry Rose Mickey Macarons

4.50 from 2 votes

By: Alyssa Rivers

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.

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 20 minutes minutes

Rest Time: 1 hour hour

Total Time: 2 hours hours 50 minutes minutes

Servings: 12 Macarons

Ingredients 

1x2x3x

Macarons

• ▢ 150 g Granulated Sugar
• ▢ 150 g Egg whites
• ▢ 150 g Almond Flour
• ▢ 150 g Powdered Sugar
• ▢ Red Gel Food Coloring

Raspberry Rose Mousse

• ▢ 1 Cup Fresh Raspberries
• ▢ 1/4 Cup Granulated Sugar
• ▢ 2 Teaspoons Fresh Lemon Juice
• ▢ 1/8 Teaspoon Rose Water
• ▢ ¾ Teaspoon Unflavored Gelatin
• ▢ 2 Tablespoons Cold Water
• ▢ 1/2 Cup Heavy Whipping Cream Chilled
• ▢ Fresh Raspberries for filling Macarons
• ▢ Gold Luster Dust for decoration
• ▢ Vodka or high proof clear spirit for gold decor

Instructions 

Macarons

• Prep the baking sheets by lining them with the Mickey Mouse template (you may need more than one sheet to fill the pan) under a sheet of parchment paper. Set aside.
• Bring one inch of water to a simmer in a small pot.
• Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.
• Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until medium peaks form. Add the gel food coloring and continue to whip until glossy, stiff peaks form and the bowl is cooled to room temperature.
• While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.
• Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try again.
• Add the batter to a piping bag and snip off the end, leaving about a quarter inch hole. Pipe the macarons at a 90°, making a slight swirl motion after you stop piping to prevent dimples.
• Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.
• Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.
• While the macarons rest, preheat the oven to 300°F. When the macarons are ready, bake for 15-18 minutes. They are ready when the color has deepened (but now browned) and feet have formed beneath them.
• To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.
• Once done baking, remove the macarons from the oven and let them cool on the tray. Once cooled, pipe the prepared mousse in dots on the bottom macaron, add the raspberries and top with the top macaron.
• Mix the luster dust with the vodka or other alcohol (I used Everclear) by using a few drops at a time. It should be a moderately thin, but not runny, paste. Dip the paint brush in and swipe across the right side of the top macaron from the center of the Mickey face out to the right ear.
• If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This will allow the shells to absorb the flavor of the mousse and raspberries and the shells will soften slightly.

Raspberry Rose Mousse

• Blend the raspberries into a puree and press through a fine mesh sieve to remove the seeds. Mix the sugar, lemon juice, and rose water (be careful with the rose water! It can very easily become overpowering) into the strained puree.
• In a small saucepan, sprinkle the gelatin over the cold water and let sit for 1-2 minutes. Heat over low until the gelatin is completely dissolved. Stir into the raspberry mixture. Cover and refrigerate for 1 hour.
• Transfer the chilled raspberry mixture to the bowl of a stand mixer and beat with the whisk attachment until it becomes foamy. Slowly add the cream and beat until thickened, about 3-4 minutes. Cover and chill for 1-2 hours, until firm.
• Use a piping bag or Ziplock bag with the corner snipped off to pipe the filling onto the macaron in small dollops. Add fresh raspberries and top with the macaron.
• Mix a little bit of luster dust with a few drops of vodka until it becomes a paint-like consistency. Use a new paint brush to swipe the paint across the top of the macaron.
• Refrigerate in a covered container until ready to serve.

Nutrition

Calories: 196kcalProtein: 4.5gFat: 8.2gSaturated Fat: 1.6gCholesterol: 7mgSodium: 15mgPotassium: 41mgFiber: 2gSugar: 25.8gCalcium: 34mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: French

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