Birthday Cake Macarons (Recipe for Printing)
Light almond meringue cookies filled with cake mix buttercream and decorated with festive sprinkles for the perfect celebration treat.
# What You’ll Need:
→ For Macarons
01 -
130 grams almond flour
02 -
130 grams powdered sugar
03 -
100 grams egg whites
04 -
1/4 teaspoon cream of tartar
05 -
90 grams granulated sugar
06 -
Teal gel food coloring
07 -
Decorative sprinkles
→ For Buttercream
08 -
113 grams unsalted butter, softened
09 -
1 teaspoon vanilla extract
10 -
114 grams powdered sugar
11 -
30 grams white cake mix
12 -
3 tablespoons heavy whipping cream
13 -
Pink gel food coloring
# Steps to Prepare:
01 -
In a medium-sized mixing bowl, whisk together almond flour and powdered sugar until thoroughly combined.
02 -
In the bowl of a stand mixer with whisk attachment, add egg whites and cream of tartar. Mix until egg whites start to bubble. Gradually add granulated sugar at medium-low speed, then increase to high and mix until stiff, glossy peaks form. The meringue should stand straight up when the whisk is lifted.
03 -
Add half of the almond flour mixture to the meringue and fold by going around the bowl and straight through the center until no dry spots remain.
04 -
Add remaining dry ingredients and fold until combined but not yet reaching the "molten lava" stage.
05 -
Divide batter equally between two medium mixing bowls. Add teal gel food coloring to one portion and leave the other white.
06 -
Continue folding each batter separately until reaching the "molten lava" stage. Batter should flow slowly and you should be able to draw a figure 8 without the stream breaking.
07 -
Place a large round tip in a piping bag and position it in a large mug to keep upright.
08 -
Pipe one color at a time onto silicone baking mats or parchment paper, creating approximately 1-1/2 inch circles.
09 -
Gently tap the baking sheet on the counter to release any trapped air bubbles.
10 -
Add sprinkles to the white shells and allow all shells to rest for 30-45 minutes until a skin forms. You should be able to touch the tops without batter sticking to your finger.
11 -
Preheat oven to 295°F (146°C). Bake for 15-16 minutes or until shells are set and don't move around on their "feet" when touched.
12 -
Remove from oven and allow macarons to cool completely on the baking sheet before attempting to remove them.
13 -
In a stand mixer with paddle attachment, cream butter for 2-3 minutes until smooth. Add vanilla extract and mix well.
14 -
Add powdered sugar and cake mix, mixing until well combined. Add heavy cream and mix on high speed for 2-3 minutes until reaching a whipped consistency. Incorporate pink gel food coloring.
15 -
Fill a piping bag fitted with a large round tip with buttercream. Pipe a small amount onto the teal macaron shells and top with white shells.
16 -
For best flavor, allow macarons to mature in the refrigerator for at least 24 hours. Bring to room temperature before serving.
# Helpful Advice:
01 -
The "molten lava stage" refers to a thick batter that moves slowly when you pull a spatula through it, resembling flowing lava.
02 -
Gel food coloring is essential as it provides better pigment and contains less water than liquid alternatives, which could compromise the macaron structure.
03 -
Macarons develop better flavor and texture after maturing in the refrigerator for at least 24 hours.