A fun Disney dessert the whole family will love, these Mickey Mouse Macarons are a cookies and cream inspired take on this classic French dessert with a tender chocolate meringue cookie sandwiched with a vanilla buttercream frosting.

Disney Macarons Recipe

One of my favorite desserts when I visited Disneyland Paris was the Jolly Holiday Bakery’s Mickey-centric take on a French Isaphan: a rose-infused raspberry macaron shaped into a Mickey head filled with plenty of juicy, fresh raspberries and a raspberry-rose almond filling. (The French version features a rose petal and lychee filling.)

While I am still perfecting my version of that recipe, I was inspired to create these Mickey chocolate macarons as a special Disney movie night treat for my daughter.

She loves all things Paris, Disney and dessert – and these Mickey macarons were no exception.

Instead of doing a traditional French chocolate macaron, I wanted these macarons to be OREO-inspired so I used a dark cocoa powder for the cookie and a vanilla buttercream for the filling. It’s the perfect sophisticated teat for the cookies and cream Disney fan.

They feature a melt-in-your-mouth chocolate meringue cookie and a silky sweet buttercream frosting, making them delicate and light while being incredibly indulgent and satisfying.

A big myth with macarons are that they are super hard to make.

We have made macarons dozens of times, including making them in Paris with a French pastry chef. and while they are definitely a recipe that needs to be followed to the letter (!) they definitely don’t deserve their reputation as incredibly tricky or technical.

For example, practically no one is intimidated by making boxed pasta – even though it needs to be cooked the perfect amount of time to not be too crunchy or too mushy. It needs to be drained and enjoyed quite quickly after making for best results. To make the perfect pasta, you have to rely on visual and textural cues, while timing things well. The same principle exists with macarons.

I am slowly developing a post that will help you troubleshoot any problems you run into with baking macarons, but for now our recipe video will help you see what the macaron batter should look like at every step of the process.

For example, the egg whites need to be beaten for a full 4-8 minutes so they become fluffy and shiny. They cannot be over-beaten or under-beaten (so watch them carefully). The finished macaron batter should flow like lava – thick, without clumps.

While we don’t rest our macarons before baking, I have never had issues with them blowing out (exploding). If yours do, you can let them sit for an hour to develop a “skin” before proceeding with baking.

If you run into issues making this recipe – reach out to me! I’m happy to help troubleshoot with you; I want you to have a great experience making these!

Take your time and follow the recipe as written. I’ve tried to streamline my recipe as much as possible so that only the necessary parts are included. Patience and persistence are the best path to perfection.. when it comes to macarons, anyways.

And if you end up with a bunch of broken macarons, it’s the perfect excuse to make a Eton Mess – a yummy English dessert that came about just for this very purpose.

Check out our other homemade macaron recipes here:

• Samoa Macarons with Caramel-Coconut Filling
• Birthday Cake Macarons
• Heart-Shaped Chocolate Macarons with Chocolate Ganache Filling
• Strawberry Macarons (with Video)
• Nutella Macarons
• Blueberry Macarons
• Raspberry Macarons

Check out our quick recipe video to see how easy it is to make these Mickey Macarons – and then don’t forget to scroll down to grab your free printable recipe card:

Mickey Macaron Ingredients

• Egg whites, room temperature
• White sugar
• Powdered icing sugar
• Almond flour
• Dark Cocoa Powder

Vanilla Buttercream Filling Ingredients:

• Unsalted Butter, softened
• Powdered Icing Sugar
• Vanilla Extract
• Milk or Cream

Scroll down to the printable recipe card for full measurements.

Tip: Almond flours is sometimes referred to as almond meal. Homemade almond flour from processing your own almonds is much denser and only 2/3 cup is needed for this recipe.

Kitchen Tools You May Find Helpful

• Stand mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Measuring cups and spoons
• Parchment paper
• Cookie sheet
• Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• Mixing bowl
• Piping bag
• Parchment Paper

How to Make Mickey Macarons

Print out or freehand draw a Mickey Mouse head shape.

Place the head template underneath a sheet of parchment paper and trace over the shape with an edible marker approximately 6-8 times. Repeat with a second sheet of parchment paper.

Place each sheet of parchment paper on a separate cookie sheet and set aside.

In a small bowl, whisk together the almond flour, icing sugar and cocoa powder. Set aside.

Place the egg whites in a large bowl and beat on medium speed for about 2 minutes, then add in the sugar and continue beating for 4 minutes until glossy, stiff peaks form. (You should be able to pull your beater away and have some of the egg whites form a little “tuft” on the tip of the beater.)

Carefully but thoroughly fold in the dry ingredients – some people will say exactly 25 folds, some 30 – just make sure you don’t have dry patches and that everything is well incorporated. The batter should flow like lava.

Spoon the macaron batter into a piping bag and snip the tip off for about a half inch opening.

Pipe the batter onto the Mickey head outlines on the tray.

Bang the tray on a hard, level surface to remove any air bubbles, then wet your finger and smooth down any “peaks” on the macarons.

If desired, let the macarons sit at room temperature for an hour to develop a skin.

Preheat oven to 285F

Bake for 10 minutes, until  the glossy appearance has become matte, the macarons have “feet” (that little bubbling at the bottom) and the feet look cooked through. (If they look uncooked when you take them out, immediately return them to the oven.)

Vanilla Buttercream Directions:

In a large bowl, beat the butter for 30 seconds until smooth.
Add the powdered icing sugar and beat for 2 minutes until smooth.

Add the vanilla and cream, beat until incorporated, and then adjust the consistency with either additional icing sugar or cream.

Scoop the buttercream into a piping bag. Snip off the bottom inch of the piping bag.

Once the macaron cookies are cooled, pipe the buttercream frosting  onto the flat side of one cookie and then sandwich with a second cookie.

Repeat with all macarons.

Pin this Fun Macaron recipe for your next baking session:

Grab your free printable recipe card for our Chocolate Mickey Macarons recipe:

I hope the Disney gourmet in your life loves these cookies and cream macarons as much as mine did!

For more Disney-inspired treats, check out our full Disney recipe collection here:

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For more scrumptious cookies, check out our full cookie recipe collection here: