Inspired by Disney’s show, The Mandalorian, these Baby Yoda cookies are blue tinted macarons. This macaron recipe has a light, crisp exterior with a moist chewy inside, filled with smooth vanilla buttercream. Delicious and fun Blue Space Cookies!
Anyone who watched the first season of the Disney+ Star Wars drama, The Mandalorian, couldn’t help but immediately fall in love with the show and especially Baby Yoda, also referred to as The Child. Now, halfway through the second season, we are well aware of Baby Yoda’s appetite, and his naughty nature for stealing food he shouldn’t! Most recently he couldn’t help himself to a Frog Lady’s unfertilized eggs, which was both gross and completely amusing.
The Mandalorian season 2 episode 4, “Chapter 12: The Siege” continued to highlight his uncontrollable appetite, and this time, blue space macarons were calling his name. When he’s dropped off in a class of Nevarroan youngsters, Baby Yoda uses the force to steal his classmate’s delicious blue cookies.
That episode inspired Williams Sonoma to create some Baby Yoda cookies for sale, naming them Nevarro Nummies™…but they’re charging an arm and a leg at $50 for a dozen, plus shipping. They’re just almond macaroons that are dyed blue, and while the cookies definitely look beautiful, that price tag is even more inflated than the macarons sold at your local grocery store. Save your money and make your own for less than 20 cents a cookie!
Baby Yoda Cookies
Only 6 pantry ingredients and blue food gel is required for these cookies. Here’s what you’ll need:
- Egg whites
- Granulated sugar
- Powdered sugar
- Fine almond flour
- Almond extract (or vanilla)
- Cream of tartar
- Blue and Teal gel food dye
How to Make Macarons
Macarons are a delicate French sandwich cookie that is meringue based, made with almond flour (not to be confused with macaroons, which is coconut based, shaped in little mounds, and chewy.) Here are the steps to make them (scroll down for the detailed printable recipe.)
- Sift the ingredients – the almond flour and powdered sugar need to go through a sieve, then whisked together. (For optimal results that mixture should also be blitzed in a food processor. This process is done 3 times total.)
- Make the meringue – the egg whites, cream of tartar, sugar, and salt are combined and whipped until STIFF peaks are reached.
- Fold gently – the almond mixture and meringue are gently folded together until a thick ribbon-like texture is achieved.
- Pipe the batter – transfer the batter to a piping bag with a Wilson 10 or 12 tip. Pipe uniform circles onto parchment paper.
- Remove air bubbles – tap the tray several times to remove air bubbles, then pop any remaining bubbles that are on top with a toothpick.
- Let rest – let the raw batter sit for 40-60 minutes so the macarons can form a dry skin surface.
- Bake – they bake at a low temperature for a short period of time until the shells don’t jiggle when moved.
- Cool – allow them to cool on the tray, then transfer to a rack to cool completely.
- Fill – pipe filling of your choice onto the back of half the shells, then form a sandwich cookie.
What do Macarons Taste like?
The outside is crisp with a slightly moist and chewy inside. They really take on the flavor of whatever filling you choose, such as whipped cream, lemon curd, jam, ganache, or buttercream. So delicious!
Macaron Recipe Tips
- Almond flour is a must – don’t replace the almond flour with anything else. Authentic macarons are made with fine almond flour to get the proper texture.
- Age your egg whites – place egg whites in a clean glass, cover, poke a few tiny holes and put them in the fridge for a few days before using. This isn’t a must step, but it does dehydrate them and makes them perfect for macarons.
- Use a scale, if possible – I never use a scale to measure ingredients when baking, except with macarons. These delicate cookies are the exception for accurate, optimal results.
- Sifting is critical – sifting the almond flour and powdered sugar and then whizzing in a food processor a few times may seem tedious and extreme, but it really makes a difference. Discard any large pieces, or they’ll wreck the surface of the cookies.
- Cream of tartar – cream of tartar is optional if you don’t have it, but it’s highly recommended. It helps stabilize the egg whites when they’re whipped and can also help if it’s a humid day.
- Stiff meringue is essential – the meringue has to be so thick, it resembles melty, sticky marshmallows. It will slowly blend back into itself when drizzled. You should be able to make figure 8s with ribbons of the mixture and that’s when the consistency is ready.
- Adding the blue dye – add food gel dye to the meringue after it reaches soft peaks.
- Pipe the batter perpendicular to the surface – if your tip is pointing even a little off-skew when you’re piping the batter, they won’t end up round.
- Making perfect circles – trace out circles on a piece of parchment paper, print a guide from the internet, or buy a silicone macaron sheet, which makes forming the cookies so easy.
- Humidity plays a huge part in these cookies – one day you can rest them for 30 minutes and one day you may need to rest them for 1 hour. (Also see note above re: cream of tartar.)
- Ovens can vary – because ovens can vary, rotate pans and watch them carefully.
How to Store Macarons
How long do macarons last? They will keep 24 hours at room temperature, but macarons are best after 2-3 days resting in the fridge, which allows the filling to soften the inside of the shells. Store them in an airtight container in a single layer (they can be stacked on top of one another, separated by a sheet of parchment paper.) They will last a maximum of 7 days.
Can you freeze macarons? Yes! They freeze beautifully, filled and all. In an airtight, freezer-safe container they will keep up to 3 months. Thaw at room temperature for 30 minutes and serve.
Macarons aren’t really difficult, but they do take patience and practice. Have no fear if they don’t look perfect on your first try, though. Baby Yoda wouldn’t care, your kids won’t care, and they’ll still taste great. Because of their pretty blue hue, these are also a great Hanukkah cookie!
Make these Baby Yoda cookies and check out The Manadalorian series, if you haven’t already. It’s streaming on Disney+ and so entertaining!
Other Cookie Recipes
Macarons – Baby Yoda Cookies
For the Cookies
- 100 grams egg whites , room temperature (3 large eggs – you can use the egg yolks to make lemon curd!)
- 140 grams almond flour (1 1/2 cups)
- 90 grams granulated sugar (just under 1/2 cup)
- 130 grams powdered sugar (1 cup)
- 1/2 teaspoon almond extract
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon Blue food gel
- 1/8 teaspoon Teal food gel
For the Buttercream Filling
- 1 cup unsalted butter , room temperature
- 4 cups powdered sugar
- 3 tablespoons heavy cream , room temperature
- 2 teaspoons vanilla extract
- pinch of salt
For the Cookies
- Sift the powdered sugar and almond flour into a bowl; whisk to combine. (For optimal fine texture, transfer to the bowl of a food processor and blitz. Repeat sifting and blitzing 2 more times.)
- Using an electric mix, blend the room temperature eggs in a clean bowl. Once they begin to foam, add the cream of tartar and then very slowly and gradually add in the granulated sugar.
- Mix in the food coloring and almond extract and continue to beat until very stiff peaks form.
- Begin folding in the 1/3 of the dry ingredients. Then carefully add in the remaining dry ingredients, folding gently.
- The final batter should have a thick lava-like consistency that resembles melty, sticky marshmallows. It should be able to fall into a Figure-8 without breaking. Spoon mixture into a piping bag with a 10-12 tip.
- Pipe circles onto a silicon mat or parchment paper.
- Pop any air bubbles by tapping the baking sheets down onto the counter several times. Then pop remaining bubbles that are on top with a toothpick.
- Allow the macarons to sit at room temperature for 40-60 minutes. You should be able to touch the edges and if the edges are sticky but not wet, you can place them in the oven. If the edges are still wet, you will need to allow them to sit a little longer.
- Bake at 300 degrees F for 12-15 minutes, rotating trays after 7 minutes.
- Allow to cool completely before transferring them to a rack to cool completely.
For the Buttercream
- With a handheld or stand mixer, beat the butter on medium speed until creamy. Add in the powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for a couple minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Assemble the Cookies
- Pipe filling onto the back of half the cookie shells, form a sandwich and repeat until all the cookies are formed.
- You can enjoy these right away, but they're best after being in the fridge for a couple days.