To go along side the Birthday Cake we made for Naomi’s Tea Party, which was covered in glitter & sprinkles (very us), we also made some super fun macarons, just because, sprinkles.
This bake is a simple macaroon filled with a vanilla butter cream & rolled in sprinkles to create a pretty, bright edge around the macaron. This is a great way to jazz up a bake without thinking of a fun unique flavour.
Similar to our Coffee Macaroons we have used an Italian macaron shell as we find they are always more successful than the French.
- 2 x 40g egg whites
- 100g ground almonds
- 100g icing sugar
- 40ml water
- 100g caster sugar
- 1/2 tsp vanilla extract
- food colouring (we used lilac)
- 1 tsp vanilla extract
- 1 tbsp milk
- 100g softened butter
- 300g icing sugar
- 100's & 1000's / sprinkles
- Blitz together the icing sugar & ground almonds in a food processor
- Seif the mixture, removing any larger pieces of almonds to make sure your macaron mixture will be smooth.
- Whisk 40g of egg whites to soft peaks in a stand mixer.
- Heat the water & sugar in a saucepan - use a sugar thermometer to control the temperature till it reaches 115C (240F), try not the stir the syrup and be careful it doesn't burn!
- Slowly pour in a thin stream the syrup into the whisked egg whites whilst the mixer is still on to create an italian meringue.
- In a large bowl mix the other 40g of egg whites & food colouring with the icing sugar & almond to create an almond paste.
- Using a spatula, fold 1/3 of the meringue into the almond paste, this will loosen the mixture a little, then fold in the rest of the meringue carefully to form a batter.
- Fill a piping bag fitted with an approx 1cm nozzle. Pipe the batter onto a baking tray lined with greaseproof paper or a silicone sheet, into small rounds.
- Lightly tap the tray on the work surface and allow the macarons to form a crust for around 15mins (at room temperature).
- Preheat the oven to 150C (300F) and bake for 14 minutes.
- Transfer the macarons to a cooling rack and allow to cool whilst making the filling.
- Beat the butter, icing sugar, vanilla & milk together till light and fluffy.
- Sandwich the macarons together, with a fair amount of buttercream to allow it to reach the edges of the shells.
- Empty the sprinkles onto a plate & roll the edges of the macarons in the sprinkles to allow them to stick.
- Leave the macaroon shells to form a skin before baking, you'll know when they're ready for the oven when they aren't tacky to touch.
We did find that these macarons were rather sweet as we filled them lots of buttercream in order to allow us to roll them in sprinkles, however they did still taste delicious with the vanilla extract it was like the macaron was filled with cake batter.
So try not to put them all in your mouth at once, you will get sugar overload – sit down and enjoy with a cup of tea instead