Description
Delightful birthday cake macarons combine classic French pastry techniques with childhood nostalgia. Sweet almond shells filled with creamy buttercream celebrate special moments you’ll savor with pure culinary joy.
Ingredients
Scale
- 105 g (3.7 oz) almond flour, sifted
- 105 g (3.7 oz) confectioners sugar, sifted
- 100 g (3.5 oz) white sugar
- 100 g (3.5 oz) egg whites
- 3 g (1 tsp) egg white powder (optional but highly recommended)
- 1 tsp artificial vanilla
- Nonpareils rainbow sprinkles
- 1 cup (227 g / 8 oz) unsalted butter, room temperature
- 1 cup (130 g / 4.6 oz) white or yellow boxed cake mix
- 3 cups (360 g / 12.7 oz) confectioners sugar
- 2 tbsps (28 g / 1 oz) heavy cream
- 1 tsp artificial vanilla
- Pink food coloring
Instructions
- Preparation: Line two baking sheets with parchment or silicone mats, ensuring smooth surfaces for precise macaron creation.
- Dry Ingredient Fusion: Sift almond flour and confectioners sugar together, whisking until completely integrated and lump-free.
- Meringue Foundation: Combine egg whites, white sugar, and egg white powder in a stand mixer bowl, positioning over simmering water while continuously whisking until mixture reaches 140°F, developing a glossy, stable base.
- Meringue Transformation: Remove from heat and beat at low speed, progressively accelerating to high until stiff, voluminous peaks materialize. Briefly incorporate vanilla extract while maintaining meringue structure.
- Batter Development: Gently sift dry ingredients into the meringue, using a delicate folding technique to preserve air bubbles. Continue folding until the batter achieves a lava-like consistency capable of forming seamless figure-8 shapes.
- Piping and Decoration: Transfer mixture to a piping bag with a round tip, carefully creating uniform 1½-inch diameter circles on prepared sheets. Firmly tap baking sheets against the counter to eliminate air pockets and sprinkle rainbow sprinkles across surfaces.
- Resting and Skin Formation: Allow macarons to rest in a humidity-controlled environment for 30-60 minutes, developing a protective skin.
- Baking Process: Preheat oven to 300°F (or 275°F for convection), baking macarons until they develop a delicate, crisp exterior with characteristic “feet” formation, approximately 15-20 minutes.
- Buttercream Preparation: Microwave boxed cake mix in short intervals, stirring to prevent scorching. Whip butter until exceptionally fluffy, gradually incorporating cooled cake mix and confectioners sugar.
- Flavor Enhancement: Enrich buttercream with heavy cream, vanilla extract, and food coloring for vibrant birthday cake essence.
- Assembly and Finishing: Pipe buttercream between matching macaron halves, creating delectable sandwich cookies. Refrigerate overnight to allow flavors to meld and develop optimal taste and consistency.
Notes
- Humidity Matters: Control room moisture to prevent macaron cracking and ensure smooth, glossy shells.
- Precise Temperature Control: Use a digital thermometer when heating egg whites to achieve perfect meringue stability.
- Gentle Folding Technique: Mix batter with minimal strokes to maintain delicate air bubbles and achieve ideal macaron texture.
- Resting Time is Crucial: Allow macarons to form a protective skin before baking, which helps create signature crisp exterior and smooth feet.
- Prep Time: 45 minutes
- Cook Time: 15-20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg