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Birthday Cake Macarons

I thought I would continue with more birthday celebrations by making these Birthday Cake Macarons. I have wanted to make these for awhile now (and it was my birthday not long ago).

These Birthday Cake Macarons are so fun to make & taste delicious.  They have sprinkles on the shells, and are filled with some buttercream and a small piece of cake in the middle.

This is a cute alternative for someone's birthday, instead of a cake.  These maracons have a piece of cake in the centre, so technically they are having cake, right?

I decided not to make a basic vanilla cake to add to the centre of the macarons.  Instead, I purchased mini jam rolls from @Coles and cut them into small pieces to add the macarons.  

You can add any type of cake to the centre of the macarons or if you happen to have leftover cake from another bake, that would be perfect.

Happy Baking xo

Birthday Cake Macarons

Ingredients

· 75 grams almond meal
· 1 cup icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· Food colouring (deep pink - Americolor)

Buttercream Filling

· 60 grams butter, softened
· 1 ½ cup icing sugar
· 2 to 4 tablespoons milk
· ½ teaspoon vanilla extract

· Food colouring (watermelon & violet – Americolor)
· Mini jam rolls (store bought)

Instructions

1. Preheat oven to 130C°.

2. Line two baking trays with baking paper.

3. Sift almond meal and icing sugar together in a bowl.

4. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add food colouring, beat until just combined.

5. Fold in half the almond mixture until just combined. Fold remaining mixture until the mixture is all combined and glossy (this may take a little bit of time). Remember to fold, not mix.

6. Spoon into a piping bag or a large snaplock bag. If using a snaplock bag, snip 1cm from a corner of the bag. Pipe round mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron.

7. Tap the trays on the bench to remove air bubbles. Set aside for 30 minutes to an hour, or until the tops of the macarons are dry and firm to touch.

8. Bake macarons one tray at a time for 20 to 25 minutes or until tops are firm. Cool on trays and carefully transfer to cooling rack.

Buttercream Filling

9. Cream softened butter with icing sugar until pale and fluffy. Add vanilla extract and milk one tablespoon at a time. Continue adding milk until the desired texture of buttercream is achieved.

10. Pipe a circle of buttercream on the edge of half of the macaron shells and add a small piece of mini jam roll to the middle of it. Sandwich with the remaining macarons. Set aside until filling sets.

Tips

· Make sure the mixing bowl is completely dry when beating the egg whites. If there is water in the bowl the egg whites will NOT form a peak.

· To get evenly spaced macarons on a tray you can buy a template or make your own. I made my own by using baking paper and drawing circles evenly spaced out. I placed the template under the baking paper and piped my macarons onto the image. Remove the template after so that you can use it again.

· You can make your own basic vanilla cake to add to the centre of the macarons if you like. Or you save the off cuts of a cake you may be making.

· For more even colour on the macarons, remember to turn the tray halfway in the bake.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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