Cookies and Bars,  Dessert,  Gluten-free

Birthday Cake Macarons

 

French macarons are the prettiest and arguably most difficult cookie to make.  The classic soft inner texture, crisp outside shell, flat top, and high feet can only be achieved if the cookies are made using proper technique.  I think it is worthwhile to perfect one’s macaron-making skills since macarons are one of the most satisfyingly delicious cookies you will ever try!  They are also extremely versatile cookies and can be made using all sorts of fun flavours and colours!  This Birthday Cake Macarons recipe is one of the most fool-proof macaron recipes I’ve tried and perfect for those bakers who are less confident in their macaron-making skills (don’t worry we’ve all been there!)  I find the cookie batter can handle more mixing to achieve the perfect consistency, which gives you more time to mix the batter thoroughly.  The baked cookies have nice high feet and smooth flat tops.  Pretty rainbow sprinkles are added to the cookie batter and vanilla buttercream filling, and the finished macarons look and taste like delicious birthday cake!

 

 

 

 

Tips for Making Perfect Macarons

 

  1. Mix the batter just enough: Mixing the macaron cookie batter to the proper consistency is a very important step in making perfect macarons.  If the batter is over-mixed the baked macarons will be flat.  If the batter is under-mixed the meringue will not be deflated enough and the baked macarons will have large air pockets inside.  The batter will be at the proper consistency if it flows slowly and spreads out slowly and not too much when dropped from a spoon.
  2. Remove air bubbles:  Banging the baking sheet against the counter a few times after piping the macarons will remove air bubbles trapped in the batter.  This will prevent visible air bubbles in the baked cookies.
  3. Allow a skin to form:  If you do not allow a skin to form on top of the macaron cookies before baking them they may not have ‘feet’ or may have cracks on top.
  4. Don’t open the oven door:  When baking the macaron cookies, avoid opening the oven door or the hot air that is enabling the cookies to rise will escape.  This could result in flat baked cookies.
  5. Don’t over-bake: Over-baking the macaron cookies will give them a dry instead of soft texture.  To avoid this, bake the cookies only until they are set and can easily be removed from the baking sheet.
  6. Mature the macarons before serving:  Maturing the macarons for a couple of days in the refrigerator before serving softens the cookies so that they melt-in-your-mouth and enhances their flavour.

 

 

Recipe Q & A

 

Q:   Why are the bottoms of my macaron cookies so brown?

A:  The baking sheet became too hot during baking.  To avoid this try baking the macarons on two baking sheets stacked on top of each other instead of just one.

 

 

Birthday Cake Macarons

 

Recipe By:        Blue Ribbon Eats
Servings:           10 macarons
Prep Time:        35 minutes

Baking Time:   ~18 minutes

 

 

 

INGREDIENTS

 

Macaron Cookie Batter:

100g icing sugar

100g almond flour

70g egg whites

1/4 cup white sugar

1 tablespoon rainbow sprinkles

 

Buttercream Filling:

140g unsalted butter, at room temperature

100g icing sugar

1/8 teaspoon sea salt

1/2 tablespoon heavy extract

1 teaspoon natural vanilla extract

1 tablespoon rainbow sprinkles

 

 

INSTRUCTIONS

 

Macaron Cookies:
  1. Line a large baking sheet with a silicone mat.
  2. Sift the almond flour and icing sugar into a large bowl.  Stir with a whisk until blended.
  3. In the bowl of a mixer add the egg whites.  Mix on medium-high speed using a whisk attachment until the egg whites are frothy.  Add 1/3 of the white sugar and mix until the egg whites form soft peaks.  Add another 1/3 of the sugar and mix until the egg whites form medium peaks.  Add the remaining 1/3 sugar and mix until the meringue is thick and glossy.
  4. Add 1/3 of the almond flour mixture to the meringue and fold just until blended.  Add another 1/3 of the almond flour mixture and fold just until blended.  Add the remaining almond flour mixture and fold just until the batter flows slowly.  Add the sprinkles and briefly fold just until combined.
  5. Fit a piping bag with a large circular tip.  Fill the piping bag with the macaron batter.
  6. Place the baking sheet lined with the silicon mat in front of you with the long side horizontal.  Pipe 4 horizontal rows of 1 inch circles of batter on the silicon mat.  Each row should fit ~ 5 circles of batter.
  7. Bang the bottom of the baking sheet a few times on the counter to spread the cookies and remove any air bubbles.
  8. Let the cookies rest at room temperature for ~30 minutes until a skin forms on top.  They will be ready when you can touch the top and the batter does not stick to your finger.
  9. Bake the macarons at 300°F for ~18 minutes or until they can be removed from the baking sheet easily.
  10. Leave the cookies to cool to room temperature on the pan.

 

Buttercream Filling & Assembly:
  1. In the bowl of a mixer add the butter, icing sugar and salt.  Mix on medium-high speed using a paddle attachment until whiter in colour and fluffy.
  2. Add the vanilla extract and heavy cream and mix until the frosting is light and creamy.
  3. Add the sprinkles and gently fold with a spatula just until combined.
  4. Fit a piping bag with a large circular tip.  Fill the piping bag with the buttercream filling.
  5. Flip the cookies upside down of the baking sheet and group them in pairs of similar size.
  6. Pipe a thin layer of buttercream to cover the flat side of one of each of the pairs of cookies.  Place the other cookie of the pair on top of the buttercream layer flat side down and press down gently.
  7. Store the macarons in an air-tight container for a couple of days before serving to allow the flavour to mature.
  8. Store the macarons in the refrigerator or freezer.

 

 

Yields 10 macarons

Birthday Cake Macarons

35 minPrep Time

18 minCook Time

53 minTotal Time

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Recipe Image

Ingredients

Macaron Cookie Batter:

100g icing sugar

100g almond flour

70g egg whites

1/4 cup white sugar

1 tablespoon rainbow sprinkles

Buttercream Filling:

140g unsalted butter, at room temperature

100g icing sugar

1/8 teaspoon sea salt

1/2 tablespoon heavy extract

1 teaspoon natural vanilla extract

1 tablespoon rainbow sprinkles

Instructions

    Macaron Cookies:
  1. Line a large baking sheet with a silicone mat.
  2. Sift the almond flour and icing sugar into a large bowl.  Stir with a whisk until blended.
  3. In the bowl of a mixer add the egg whites.  Mix on medium-high speed using a whisk attachment until the egg whites are frothy.  Add 1/3 of the white sugar and mix until the egg whites form soft peaks.  Add another 1/3 of the sugar and mix until the egg whites form medium peaks.  Add the remaining 1/3 sugar and mix until the meringue is thick and glossy.
  4. Add 1/3 of the almond flour mixture to the meringue and fold just until blended.  Add another 1/3 of the almond flour mixture and fold just until blended.  Add the remaining almond flour mixture and fold just until the batter flows slowly.  Add the sprinkles and briefly fold just until combined.
  5. Fit a piping bag with a large circular tip.  Fill the piping bag with the macaron batter.
  6. Place the baking sheet lined with the silicon mat in front of you with the long side horizontal.  Pipe 4 horizontal rows of 1 inch circles of batter on the silicon mat.  Each row should fit ~ 5 circles of batter.
  7. Bang the bottom of the baking sheet a few times on the counter to spread the cookies and remove any air bubbles.
  8. Let the cookies rest at room temperature for ~30 minutes until a skin forms on top.  They will be ready when you can touch the top and the batter does not stick to your finger.
  9. Bake the macarons at 300°F for ~18 minutes or until they can be removed from the baking sheet easily.
  10. Leave the cookies to cool to room temperature on the pan.
  11. Buttercream Filling & Assembly:
  12. In the bowl of a mixer add the butter, icing sugar and salt.  Mix on medium-high speed using a paddle attachment until whiter in colour and fluffy.
  13. Add the vanilla extract and heavy cream and mix until the frosting is light and creamy.
  14. Add the sprinkles and gently fold with a spatula just until combined.
  15. Fit a piping bag with a large circular tip.  Fill the piping bag with the buttercream filling.
  16. Flip the cookies upside down of the baking sheet and group them in pairs of similar size.
  17. Pipe a thin layer of buttercream to cover the flat side of one of each of the pairs of cookies.  Place the other cookie of the pair on top of the buttercream layer flat side down and press down gently.
  18. Store the macarons in an air-tight container for a couple of days before serving to allow the flavour to mature.
  19. Store the macarons in the refrigerator or freezer.
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https://evipatissier.com/2019/06/05/birthday-cake-macarons/

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