Celebrating Mary Poppins with Disneyland’s Raspberry Rose Macaron Recipe

You might call me a Mary Poppins groupie. It is one of my absolute favorite movies, right up there with The Sound of Music. Because today marks 57 years since its release in 1964, I thought that I would celebrate the occasion by making a copycat of the Jolly Holiday’s Raspberry Rose Macarons at Disneyland. I know that macarons have a reputation for being difficult, but I’ll walk you through it. Grab your umbrella and carpetbag, and let’s get baking!

Mary Poppins

I’ll be honest, I got a late start on watching Mary Poppins as a child. I missed the movie’s first showing because my mom was pregnant with me when it premiered on August 27, 1964. I didn’t see the movie until I was 8 years old, but it made a lasting impact on me. I can still vividly remember seeing the movie in a theater in 1973 and being captivated by the film

Growing up, I remember listening to the songs on my Walt Disney’s Merriest Songs album that I played on my parents’ giant stereo and being absolutely enchanted by the music, especially those from Mary Poppins. When the movie came out on VHS (I’m sure younger readers have no clue what that is!) I watched it over and over again. Needless to say, it made quite an impression on me. 

Since then, I have passed this love of Mary Poppins down to my daughter and she is part of the Mary Poppins groupie scene with me. It started when she had a Mary Poppins birthday party when she was 6 and I bought her a custom Jolly Holiday outfit. I became “Ellen” and served tea to her guests, we stuffed penguins, played a Spoonful of Sugar relay race, and did a Tuppence Toss into a giant teacup. 

A few years later, she joined me at the Grand Californian for a watercolor signing by the artist Toby and his subject, Julie Andrews. She was absolutely lovely, as you would imagine. 

For the 50^th anniversary of the movie premiere, we attended a D23 event at the Disney Burbank Studios where we enjoyed the stories of Disney animator, Floyd Norman. He drew the “Pearlies” from Supercalifragilisticexpialidocious, and we also got to visit with him after the movie screening.

The night before Disneyland celebrated its 60^th birthday, my daughter and I attended a special event with Dick Van Dyke and Robert Sherman. We sat at the next table from Floyd Norman and we all got to sing “Let’s Go Fly A Kite” with Dick Van Dyke and with Richard Sherman on the piano. Such a surreal life event!

For Dick Van Dyke’s 90^th birthday celebration in 2015, I learned a dance online to perform at The Grove Shopping Center in Los Angeles as a flash mob in front of Dick. I chickened out at the last minute because I didn’t think I knew the routine well enough, so I ended up watching the rest of the dancers rehearse for an hour on the Grove cam before they performed it in front of Dick and on Good Morning America. After that, I will never talk myself out of anything again!

To make up for it (as much as one can!), we went to Disneyland to celebrate Dick Van Dyke’s 90^th birthday there and got to see him receive a special silhouette of Bert that hangs in Jolly Holiday Cafe at the end of Main Street. We also happened to time our Disneyland Railroad trip so that it stopped at the perfect moment as he was finishing up his birthday parade and making his way up to Main Street station so we had the perfect view.

And now, my favorite treat at Jolly Holiday Cafe and Bakery…

Copycat Jolly Holiday Raspberry Rose Macarons

Macaron Shell 

• 1 Cup Superfine Almond Flour 
• 3/4 Cup Powdered Sugar 
• 2 Egg Whites 
• 1/4 Cup Superfine Sugar 
• 1 tsp Raspberry Extract 
• Pinch of Salt 
• Pink or Red food dye   I used Chefmaster Gel Food color in Christmas Red

Filling 

• 2 oz Butter 
• 2 Cups Powdered Sugar 
• 2 – 3 oz Heavy Cream 
• 1/4 tsp Raspberry Extract 
• 1 – 2 Drops Rose Water 
• Pinch of Salt 
• Fresh raspberries 
• Gold luster dust diluted with a few drops of vodka or lemon juice for the gold streak on top

Directions

1. Measure the almond flour and powdered sugar very carefully. Spoon into a measuring cup, tap the top with a knife and brush excess off with the flat side of knife. Put flour in a food processor to grind even finer. Add powdered sugar and mix well in food processor. Put in large bowl and set aside.
   
2. Beat egg whites until soft peaks. Slowly add superfine sugar, then pinch of salt. Whip until just before hard peaks and add gel food coloring. Mix just until combined.
   
   
   
3. Add egg whites to flour mixture 1/3 at a  time. Fold in gently until combined and batter flows from spatula like a ribbon. Add to piping bag with large round tip and pipe onto maracon baking mat. This will make 7 small Mickey sandwich macarons (14 total cookies).
   
   
4. Let the shell form a skin for 15 – 60 minutes or until nothing sticks to the touch. Tap baking sheet on counter to get air bubbles out.  Bake at 300 degrees for 18-20 mins depending on your oven. Let cool completely.
   
   
5. To make the buttercream filling, beat butter and slowly add sugar and cream alternating each. I added fresh crushed raspberries (about 1 1/2 tablespoons) and then the raspberry extract and just a drop or two of the rose water because it’s quite potent (I put some in the cap of the bottle and dropped it in from there). Mix until it reaches a creamy consistency. Put in piping bag with same round tip used for the macaron shell (although, after it’s been cleaned!). Add fresh raspberries and a little more buttercream just to keep the top on.
   
   
6. Mix a tiny amount of gold luster dust with a few drops of vodka or lemon juice and brush a swipe on top of the macaron. These treats are best if eaten the day you make them!
   
   

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Let’s Hear From You

Are you a mega-fan of Mary Poppins like I am? Will you be trying out this copycat recipe?  I always love to hear from you in the comments below.

And if you’re looking for more inspiration, take a look at the article featuring a copycat recipe of Jolly Holiday’s Tomato Basil Soup!

How to Make Disneyland’s Jolly Holiday Tomato Basil Soup – Copycat Recipe