Birthday Cake Macarons
- 1 1/2 cups powdered sugar
- 1 cup + 2 tbs almond flour
- 3 eggs whites
- 1/2 cup sugar
- Food coloring
BIRTHDAY CAKE FILLING
- 1/2 cup unsalted butter
- 1 3/4 cup powdered sugar
- 1/2 tsp milk
- 3/4 tsp imitation vanilla extract
- 2 tablespoons sprinkles
for the shells:
- Preheat oven to 325 degrees.
- Prepare a pipping bag with a round tip with about a 1/4″ opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
- In a medium bowl, sift almond flour and powdered sugar together. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
- Lower the mixer’s speed to medium and add sugar.
- Put mixer back on the highest speed and beat until they form stiff peaks.
- With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
- Take bowl off of mixer and add almond flour/sugar mixture.
- Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
- Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
- Pipe 1 1/2″ circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Sprinkle sprinkles on top of each macaron.
- Repeat with remaining batter.
- Let them rest for 30-45 minutes until they form a skin.
- Bake for 10-12 minutes, or until they are set.
- Let cool before peeling them off parchment paper.
*Makes 20-25 macarons
for the birthday cake filling:
- In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
- Add powdered sugar, milk, and imitation vanilla and mix until light and fluffy.
- Stir in sprinkles.
- Peel macaron shells off parchment paper and match according to size.
- Fill a piping bag with a round tip (wilton tip #6 or #7 should work) with filling and pipe a small dollop on one half of a pair of cookies.
- Sandwich the cookie pair together and eat!
*Makes about 25 macarons
Recipe from Sprinklesforbreakfast.com