Enough Jedi Mind Tricks — Here's How to Make Baby Yoda's Blue-Milk Macarons at Home

By Chanel Vargas
Williams Sonoma
Williams Sonoma

By the power of the Force, we will get our hands on Baby Yoda's blue-milk macarons. Ever since the little green alien stole some kid's space macarons on season two of The Mandalorian, we've been craving a taste of the sweet treat for ourselves, and Disney Food Blog has finally delivered. Since we aren't all as gifted as Baby Yoda and can't just use the Force to claim our favorite foods, the Disney-centric food blog shared the recipe for the space-themed snack, which calls for over two cups of powdered sugar (so, of course, it's delicious).

Made with a few drops of blue milk blue food coloring and a generous amount of butter, blue-milk macarons are filled with tasty surprises — homemade buttercream and raspberry jam, to be precise, which makes Baby Yoda's decision to steal a pack for himself all the more understandable.

You can check out the full recipe for Baby Yoda's macarons here. If you're too eager to preheat the oven, you can order the Nevarro Nummies macarons from Williams Sonoma for $50 per pack of 12, but baking them seems like half the fun. Indulge your inner Baby Yoda with the sweet recipe ahead.

Baby Yoda's Blue-Milk Macarons

Yield30 macarons

Disney Food Blog

INGREDIENTS

    • For the Macarons:
    • 1 cup almond flour, finely ground
    • 1 cup powdered sugar
    • 1/2 teaspoon salt
    • 3 egg whites, room temperature
    • 3/4 cups granulated sugar
    • 1/2 teaspoon clear vanilla
    • 2-3 drops blue food gel dye
    • For the Filling:
    • 1/2 cup (1 stick) unsalted butter
    • 1 1/2 cups powdered sugar
    • 3 tablespoons heavy cream
    • 1/2 teaspoon clear vanilla
    • 1 drop blue food gel dye
    • 2/3 cup raspberry jam

    INSTRUCTIONS

    1. For the Macarons: Sift the almond flour and powdered sugar into a medium bowl. Repeat this step a second time and set aside.

    2. In the bowl of an electric mixer with a whisk attachment, whisk the egg whites for two to three minutes, until foamy.

    3. Slowly whisk in the granulated sugar, until stiff peaks form.

    4. Stir in the vanilla and food coloring.

    5. Fold in 1/3 of the almond flour and powdered sugar mixture until just combined. Continue with another 1/3, followed by the rest, until the batter falls into ribbons and you can make an "8" with the drippings.

    6. Transfer the macaron batter into a piping bag with a round tip.

    7. Cover two baking sheets with parchment paper and pipe the macarons onto the parchment into small one-inch circles, spacing them two inches apart.

    8. Tap the baking sheets firmly onto a flat surface a few times to release any air bubbles from the macaron batter.

    9. Let the macarons sit at room temperature for 40 minutes, until they're dry to the touch.

    10. While the macarons set, preheat the oven to 300°F.

    11. Bake the macarons for 12 to 15 minutes, until they rise and the feet, or ruffles around the edges, have formed.

    12. Transfer the cookies to a wire rack and let them cool completely.

    13. For the Filling: To make the buttercream filling, mix the butter and powdered sugar in a medium bowl using a hand mixer.

    14. Next, mix in the heavy cream, vanilla, and food gel dye.

    15. Transfer the buttercream to a piping bag.

    16. Onto the flat side of one macaron shell, pipe a circle of buttercream, leaving the center empty.

    17. Add a small spoonful of raspberry jam into the center of the buttercream ring.

    18. Top it with a second macaron shell to create a macaron sandwich.

    19. Repeat the filling process with the remaining macaron shells, jam, and buttercream. Enjoy!