Winnie the Pooh Macarons

Written by: Christina | August 18, 2022

How darling are these little Pooh Bear Macarons?! I am obsessed with them!  These would be so cute at a Winnie the Pooh baby shower or 1st birthday party! 

Making macarons can be intimidating but the design on these is relatively simple.  It just requires the extra piping of the ears and an edible marker for his face. You can fill your macarons with whatever you'd like, but to stick with the Winnie the Pooh theme I went with a honey filling. They were as sweet as they look!

Make sure to gather all of your ingredients and measuring tools.  I printed out a macaron stencil I found for free online to place under my parchment paper to try and make my cookies the same size.  Just make sure to remove the paper before you bake.  

 

It's important that the almond flour mixture is fine and light.  So it first goes into a food processor and then it gets sifted. 

 

Use either a stand mixer or a hand mixer to beat the egg whites.  This takes some time so be patient!

I was always taught to use a glass when filling piping bags. It helps hold them in place so you can use the rubber scraper to get the batter into the bags neatly.  I used two bags for these, one with a large round tip for the shells and one with a small round tip for the ears. 

 

After tapping the counter 5 times with the tray you have to let them sit for 30-60 minutes until they are dry.  Then they go in the oven!!! Once they are completely cooled you can start drawing Pooh's face.  I used the Wilton Edible marker to draw Pooh's eyebrows, eyes, and nose. 

Almost done!! You just need to make a filling.  I made a honey cream cheese filling to stick with the Pooh theme, I know it's what Pooh would want! So I beat the butter and cream cheese then added the honey.  After it's creamed and blended well add in the powdered sugar.  

I used a piping bag to do the filling but that isn't always necessary, you can use a knife or spoon to spread the filling.  Then sandwich the shells and that's it! You have the cutest little Winnie the Pooh Macarons!

 

Ingredients:

Macarons:

1 3/4 cups powdered sugar

1 cup almond flour

1 tsp salt, divided

3 egg whites, at room temperature

1/4 cup granulated sugar

1/2 tsp vanilla extract

2 drops yellow gel food coloring

1 drop orange gel food coloring

Filling:

2 Tbsp unsalted butter, softened

1/4 cup cream cheese, softened

2 Tbsp honey

1 1/2 cup powdered sugar

Directions:

Making the macarons:

1. Put powdered sugar, almond flour, and 1/2 tsp of salt, and process on low speed.  Once the mixture is extra fine, sift into a large bowl.

2. In a separate large bowl (or stand mixer), beat the egg whites and the remaining 1/2 tsp of salt until soft peaks form.  Gradually add granulated sugar until fully incorporated.  Continue to beat until stiff peaks form.

3. Add vanilla and beat until incorporated.  Add the food coloring and beat until just combined.

4. Add 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.  After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons.

5. Transfer majority of the macaron batter to a piping bag with a large round tip.  Leave a little of the batter and place into a 2nd piping bag with a small round tip (for the ears).

6. To secure parchment paper to the baking sheet, place a dot of batter in each corner between the sheet and the paper.

7. Pipe the macarons onto the parchment paper.  Then add ears to half the shells (I didn't put ears on the back).

8.  Tap the baking sheet on a flat surface 5 times to release air bubbles.

9. Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.

10. Preheat oven to 300º F

11. Bake for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before drawing the face and filling.

13.  When cool, use a black edible marker to add Pooh's eyes, nose, and eyebrows.

Honey Cream Cheese Filling

1. Make the filling: Add butter and cream cheese to a mixer and cream with a mixer for about 2 minutes until fluffy.

2. Add honey and mix to combine

3. Add the powdered sugar and mix on low speed until incorporated.  Then mix on medium until creamy.

4. Put filling in a piping bag and pipe onto one shell and then place another shell on top.