The Mandalorian’s Baby Yoda, whose constant hunger has been something of a running gag in season 2, loves these blue space macaron cookies.
The Mandalorian season 2 episode 4, “Chapter 12: The Siege” continued to showcase Baby Yoda’s insatiable appetite and, this time, blue space macarons are on the menu. Thankfully, the episode proved that the palate of Din Djarin’s adorable travel companion occasionally strays from the more off-putting snacks audiences have seen him enjoy previously.
Throughout the show, Baby Yoda has eaten many animal species, including – to the dismay of some – Frog Lady’s unfertilized eggs. When the titular hero drops him off in a class full of Nevarroan youngsters, the infant Force-user telekinetically steals his classmate’s delicious blue cookies before greedily chowing down on them.
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Baby Yoda has proven popular with children (at least the ones he doesn’t steal food from), having inspired countless toys and merchandise aimed at them. There is little doubt they – and their adults – would love to enjoy a taste of the Galaxy Far Far Away that doesn’t include slimy warts or slippery tentacles. Below is a recipe for 24 sandwiched cookies sure to satisfy little ones (green or otherwise) as they tune in for the remaining episodes of the popular Disney+ Star Wars spinoff.
You will need:
- 1 stand mixer with whisk attachment (clean and dry)
- 2 medium mixing bowls
- 1 sifter
- 1 wire rack
- 1 rubber spatula
- 1 disposable piping bag (with 1/2 inch round tip)
- 2 baking sheets
- 1 piece of parchment paper
Blue Space Cookies
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large eggs (egg whites only)
- 1/4 cup granulated sugar
- A pinch of blue food color gel (not liquid)
Blue Cream Cheese Filling
- Line two sheets of parchment paper (you can draw 3.5 cm circles on them if you don’t want to freehand later).
- In a mixing bowl, sift and combine the powdered sugar and almond flour. To ensure there aren’t lumps, sift at least three times. Discard lumps – it’s important they don’t make it into the mix.
- With the stand mixer, dry bowl, and whisk attachment, beat the egg whites. Begin beating the egg whites at a low speed, gradually raising it to high. Once the eggs start to foam, slowly add sugar one tbsp at a time. Mix for about 25 seconds between each addition. Once all the sugar has been added, continue to beat until stiff peaks form.
- Remove the bowl from the stand mixer and carefully pour in half of the sugar/almond mixture. With the rubber spatula, gently fold into the egg whites, scraping the sides and bottom of the bowl every so often. Carefully fold in the other half.
- Add one drop of food coloring and gently incorporate until the batter is shiny and the color is even.
- Fill a piping bag (with 1/2 inch round nozzle) with batter. Holding the bag vertically, pipe round 3.5 cm dollops onto the lined baking trays. Afterward, gently tap trays on the counter a few times to knock out air bubbles. Allow them to rest for 30 minutes, and preheat the oven to 325 degrees F.
- Place trays in the oven and bake for 5 minutes. Then, switch trays on racks and rotate 180 degrees to ensure even heat distribution, and bake for another 3-5 minutes until firm.
- Remove from the oven and cool for 10 minutes on trays. Remove and cool on a wire rack. Handle gently – the cookies will break easily.
- To make the filling, cream butter in the stand mixer until light and fluffy.
- Add the vanilla extract and on a low speed, gradually add the powdered sugar. Be sure to scrape the sides and bottom of the bowl so that it is all incorporated.
- Add the cream cheese and beat on high until fluffy (this will take about 3 minutes)
- If frosting is runny, slowly add in additional powdered sugar.
- Add a few drops of blue food coloring and slowly mix until you reach the desired shade. With a spatula, put cream cheese filling in a piping bag, cutting a hole at the bottom.
- To assemble the cookies, simply pipe a small dollop of filling onto one cookie and place another on top, like a sandwich. Repeat until all of the cookies are used. Enjoy!
There it is: Baby Yoda’s Blue Space Cookies from The Mandalorian.
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