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Day 9 Mickey Mouse Macaron Recipe: Disneyland Paris Christmas Advent Calendar

Day 9 Mickey Mouse Macaron Recipe: Disneyland Paris Christmas Advent Calendar

today we have found another Disney Recipe as part of the Disneyland Paris Christmas Advent Calendar! On the 9th of December Pierre Herme is sharing the secrets behind the famous Mickey Mouse Treat, the Mickey Macaron.

Disneyland Paris Christmas Advent Calendar Day 9 : Mickey Mouse Macaron Recipt

At part of the Christmas Countdown, behind door number 9 is Mickey Mouse Macaron Recipe by Pierre Herme. Disney are world famous for making Mickey shaped treats, and now with this Advent Calendar they are teaching us how to do these at home.

Micky Mouse Macaroon Recipe


  • 100 g of raw hazelnuts
  • 460 g Double cream
  • 500 g milk chocolate
  • 480 g icing sugar
  • 280 g almond powder
  • 210 g egg whites (7 whites)
  • 100 g granulated white sugar
  • 50 g cocoa powder
  • 100 g marzipan

How to make a Mickey Mouse Macaron

Lets get Prepared!

First, please save this Mickey Mouse face to your computer. To save this, please right click on the image, and choose the option “Save Image”.

Once saved please Print and cut out the Mickey Mouse stencil. We would advise using thicker paper or card to print this. For example, photograph printing paper, as this will be more rigid.

Micky Mouse Macaroon Stencil

Using scissors (get an adult to help if required), cut out the black parts of Mickeys face and the ears to look like the image above. Save these parts for later, when we make the ears and top of the face.

Using ordinary paper, print a second Mickey Mouse head. On greaseproof paper the size of your baking tray, use the printed file to draw several Mickey heads side by side. Please ensure they are at least 2 cm apart from each other. Once drawn, place a second sheet of greaseproof paper of the same size on top of this one, so you can see the stencils through the top sheet. This will ensure you do not get pen on your Macaron!

How to make the Mickey Mouse Macaron

1. Roast and crush hazelnuts

Micky Mouse Macaroon Almond

Preheat the oven to 160°C

Cover a baking tray with a greaseproof paper and spread the 100g hazelnuts evenly on the tray.

Roast them in the oven at 160°C for 15-20 minutes.

Once roasted, a great way to remove the skin is by rubbing them together. Similarly, you can place them all a colander and shake, allowing for the remaining skin to fall off.

Crush them into medium sized chunks with a rolling pin and place them to one side for when you assemble the Macarons.

2. Create the Milk chocolate Ganache

Make Micky Mouse ganache

Start by breaking the 500g chocolate into small pieces. To melt the chocolate you can either place this bowl in the microwave or over a saucepan of water over a low heat. If using microwave, use short 30 seconds bursts. When last few chunks remaining, do not place back into microwave, simply keep stirring to melt the remaining chocolate.

In another saucepan, heat the 460g of cream until it comes to a boil. Take this off the heat and slowly pour it over the chocolate. Ensure you keep stirring the mixture until a ganache is created. Cover the bowl and place the ganache in the refrigerator until it has slightly set. At this stage it will also becoming slightly more creamy.

3. Make the Macaron

How to make a Micky Mouse Macaroon

Mix the almond powder (280g) and icing sugar (480g) together. Using a sieve slowly transfer this dry mix in to a mixing bowl and place to one side.

In a fresh bowl, whisk the 7 egg whites until you start to see stiff peaks form in the bowl.

To stiffen the meringue, slowly add the granulated white sugar. The should leave the mixture with a slightly firm, shiny and smooth texture..

Quickly sprinkle the powdered sugar-almond mixture over the meringue. Using a soft spatula fold the mixture to ensure it is fully mixed together. Start by folding the middle of the mixture towards the edges of the mixing bowl.

Place the mixture into a piping bag with a smooth tip. Using the drawing underneath the baking sheet, make disks 7 to 8 cm in diameter for the head and disks of about 4 to 5 cm in diameter joined together for the ears. Remember you will need 2 Mickey Head for each Macaron!

Leave them for 30 minutes at room temperature, whilst the oven preheats to 170°C

Bake in oven for 18 – 20 minutes, remembering to open the oven door for 2-3 seconds every 5 minutes during the cooking time.

How to make the Macaron look like Mickey

Micky Mouse Shaped Macaroon

Remove the Macaron from the oven and place on a wire rack.

Whilst they’re still hot place the cut rigid paper stencil on a Macaron. Sprinkle the cocoa powder over the Macaron leaving the shape of Mickey Mouse in cocoa on HALF of the Macaron.

Whilst the Macaron cool, mix the marzipan with cocoa powder to form the eyes and nose

Assemble the Mickey Macaron 

Micky Mouse Head Macaroon

Remove the ganache from the fridge and pour part of it into piping bag with a smooth tip.

Turn over the Macaron that have not have been used for the Mickey cocoa heads. Fill them generously with ganache, spreading it over the entire surface.

Sprinkle with crushed hazelnuts and cover them with the Macaron of Mickey’s face. Press lightly and place them in the refrigerator for 24 hours to set – if you can resist them that long!

Micky Mouse Macaroon

view the complete Recipe on DisneyAtHome by clicking here

Christmas Advent Calendar Countdown

As each new day arrives and a new window opens, we will also be highlighting whats behind each door. We will be showcasing all the days in the Disneyland Paris Christmas Advent Calendar heading our way.

We have created a dedicated section on our blog to allow you to quickly and easily see all the days of Christmas. Click here to view the complete collection of the Disneyland Paris Christmas Advent Calendar.

Merry Christmas and Au revoir!

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