If you give Baby Yoda a cookie, chances are his fans will want one too.
Fans of "The Mandalorian" spotted "The Child" nibbling on some Robin egg blue confections in the latest episode of the hit Disney+ series. The man who has made it his mission to perfectly recreate foods from films and shows came up with two versions of the French cookies.
Andrew Rae, host and creator of "Binging with Babish," dedicated his latest episode to making the blue macarons. He also enlisted a little help from "The Mandalorian" creator, Jon Favreau.
The pair, who have previously worked together on Favreau's "Chef Show," met virtually to talk through what the show version was like on set versus what Babish should set out to replicate.
"We wanted it to be blue and the prop master ended up baking macarons, but not a full macaron, just like one half of the sandwich," Favreau explained. "It was kind of a blue raspberry [flavor] -- on a film set you're not worried much about the taste, it's about the look."
In order to create something more cost friendly, Favreau suggested "it might be fun to have a simpler recipe -- that still has the same look."
MORE: You can make these iconic foods from classic Christmas movies, and here's howHis expensive version was a bright aqua French macaron and you can get the full recipe from "Binging with Babish" here.
Babish's top baking tip for the recipe: "Do not attempt it without a scale" while measuring your ingredients.
He created a bright blue vanilla and raspberry meringue that he then combined with a sifted almond flour and powdered sugar mixture, folded together until smooth and "a little thicker than pancake batter."
"A good macaron has a nice smooth, shiny, round top, a pebbly ring around the bottom and is at once light, crunchy, airy and just a little chewy," he said in his tutorial.
Babish also made a classic buttercream filling to create authentic macaron sandwich cookies.
His second, simpler recipe was a fun alternative for a blue hued nilla wafer cookie.
Favreau told Babish that "as a filmmaker, I really feel very flattered when you recreate the recipes -- everybody who works on the productions always gets a kick out of it too."
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