Mandalorian Macarons
These delicate blue-tinted macarons are inspired by the “Nevarro Nummies” Grogu famously uses the Force to steal from a fellow student in Season 2, Episode 4: “Chapter 12: The Siege” of The Mandalorian. While the on-set prop version reportedly had very little flavor, these are packed with bright lemon and raspberry goodness. I swap the traditional vanilla extract in the classic French meringue shell for lemon juice and raspberry emulsion then fill them with a tart-creamy vanilla-lemon buttercream and a dollop of sweet raspberry jam. Whether you’re a lifelong Star Wars fan or simply a macaron lover, these little treats are a joyful way to celebrate May the Fourth.
We are very much a Star Wars family. My husband and I grew up on the original trilogy, watched the prequels together while we were dating, and have since introduced all the movies to our kids. My husband and kids are also active participants in the 501st Legion and the Galactic Academy – amazing costuming organizations that bring Star Wars characters to life at conventions, themed events, and community charity and volunteer work. So, when Disney launched its first live-action Star Wars series, The Mandalorian, on their brand new streaming service back in 2019, of course we were all in from day one.
Recreating food from our favorite shows and movies is a natural extension of fandom—it gives us a tangible connection to a character or moment and taps straight into nostalgia. Just think of the chocolate cake from Matilda, or Butterbeer everything from Harry Potter. It’s no surprise that within days of Grogu pilfering his classmate’s cookies on the silver screen, the internet was flooded with copycat recipes.
Over the past nearly six years (can you believe it’s been that long?), I’ve made the Mandalorian Macarons many times, testing a handful of recipes from around the internet before finally settling into my own version. This year, my husband asked if I could make a batch for him to share with fellow Legion members at May the Fourth events. With the holiday falling on a Monday, the timing is perfect – I’ll have the weekend to devote to making a big, beautiful batch for our Star Wars community.
I’m sharing this recipe today, a week in advance, so you have plenty of time to whip up your own batch of “Nevarro Nummies” and join in the May the Fourth fun.
Equipment
Ingredients
Method
- Have a pastry bag fitted with ½-inch round tip ready.
- Whisk together the powdered sugar, almond meal and salt until they are uniform in color. Sift the mixture 3 times, discarding any bits that are too large to pass through the sifter, and set aside.180 g (1 ⅔ cups) powdered sugar, 140 g (1 ⅛ cups) almond meal, 1 pinch fine salt
- In a small bowl whisk together the baker’s sugar and dehydrated egg whites, set aside.60 g (⅛ cup) baker’s sugar, 5 g (¾ tbsp) dehydrated egg white powder
- In a large bowl, beat egg whites until foamy, continue beating, while gradually adding the sugar and dehydrated egg white mixture until all of the sugar mixture has been added.100 g (3) large egg whites
- Add the lemon juice and raspberry baker's emulsion and continue beating until the mixture is shaving cream consistency.10 ml lemon juice, 4 drops raspberry bakers emulsion
- Add the food coloring, starting with 2 drops and adding one drop at a time until it is the desired shade of blue.2-4 drops sky blue food coloring
- Carefully fold the dry ingredients into the egg whites in 3 batches. Continue to fold until the batter falls from your spatula in a continuous ribbon and slowly sinks back into itself.
- Scrape the batter into the pastry bag and pipe 1” circles onto the prepared baking sheets. Rap the sheets on the counter firmly a few times, then let sit for about 20 minutes until a skin forms on the surface and they are no longer tacky to the touch.
- Bake 15 – 20 minutes, cool completely before removing from baking sheets.
- In a medium bowl, beat the butter, heavy cream, lemon juice and salt until creamy and lightened in color.112 g (⅓ cup) unsalted butter, 8 ml heavy cream, 24 ml (1 ⅔ tsp) lemon juice, 1/8 tsp (¼ tsp) fine salt
- On low speed, beat in the powdered sugar a little at a time until it has all been incorporated. Increase the mixer speed to high and continue beating until the frosting is a light, fluffy, spreadable consistency.240 g (⅔ cup) powdered sugar
- Add food coloring, 1 drop at a time, until the frosting reaches the desired shade of blue (it should match the macaron shells, but keep in mind that the frosting will get darker as it dries/sets)1-2 drops (½ cup) sky blue food coloring
- Scrape the blue lemon buttercream into a piping bag and put the raspberry jam in another piping bag.200 g (6 ½ tbsp) raspberry jam
- Pipe a thin dam of blue lemon buttercream around the outer edge of the bottoms of half of the macaron shells. Then pipe a small amount of the raspberry jam into the center of each, inside the buttercream dam. Sandwich with the remaining half of the macaron shells.
Notes
Private Notes
Nutrition
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