The Mandalorian Blue Cookies
These deliciously light and chewy cookies are sure to captivate you just as much as they did Grogu in Season 1 of The Mandalorian. This recipe is inspired by Italian macarons with a fluffy chocolate filling. Made with the guidance of the Force, it’s a dessert that can truly take you out of this world!
1 hr 30 min
1 hr 30 min
1 hr 30 min
1 hr 30 min
for 24 cookies
- 1 ¼ cups almond flour (155 g)
- 1 ½ cups powdered sugar (155 g)
- ½ teaspoon kosher salt
- ½ cup egg whites from a carton (120 g), divided
- ½ teaspoon cream of tartar
- ½ cup granulated sugar (155 g)
- ¼ cup water (40 g)
- royal blue gel food coloring, a few drops
- Calories 77
- Fat 3g
- Carbs 10g
- Fiber 1g
- Sugar 9g
- Protein 1g
Estimated values based on one serving size.
- In the bowl of a food processor, combine the almond flour, powdered sugar, and salt and blend for 30 seconds to break any lumps. Sift the mixture into a medium bowl.
- Add 60 grams of the egg white and use a spatula to mix until a thick paste forms. Cover the bowl with plastic wrap to prevent the dough from drying out and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the remaining 60 grams of egg white and the cream of tartar. Whip on medium-low speed.
- Meanwhile, in a small saucepan fitted with a candy thermometer, combine the granulated sugar and water. Bring to a boil over medium-high heat.
- Once the sugar mixture starts boiling, increase the mixer speed to medium and continue to whip the egg whites until they reach soft peaks, then reduce the speed to low but do not turn the mixer off.
- When the sugar mixture reaches 244ºF (118°C), immediately remove from the heat and stream into the egg whites while the mixer runs on medium speed. Avoid pouring the sugar mixture directly onto the whisk; rather, aim for the side of the bowl. Continue whipping on medium speed for 5 minutes, until the syrup is fully incorporated.
- Add a few drops of blue food coloring, increase the speed to medium-high, and continue whipping until stiff, glossy peaks that have a slight bend in them form.
- Add one-third of the meringue to the almond paste mixture and mix it in to lighten the paste. Add the rest of the meringue and fold until the batter holds a figure-8 shape when drizzled from the spatula onto itself. Transfer the batter to a piping bag fitted with a 1A round tip.
- Place a silicone macaron mat over a baking sheet.
- Holding the piping bag straight up and down, about ½ inch above the mat, squeeze the batter onto one of the circles on the mat until it just goes past the inner ring. Stop squeezing, then make a quick "C" motion to release the batter from the piping tip. Fill in the rest of the circles on the mat.
- Hold the pan about 6 inches above the counter, then drop it straight down to release any air bubbles from the batter. You can also use a pin or toothpick to pop any bubbles you see. Let the macaron shells sit until a thin skin forms on top, 20–30 minutes.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 15—16 minutes, or until the shells don’t wiggle anymore when touched.
- Carefully lift the silicone mat from the pan and place on a wire rack. Let the macaron shells cool fully before removing from the mat.
- Serve the macarons as-is, or pipe chocolate ganache on the undersides of half of the shells and sandwich with the remaining shells.
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