On Sunday I did two things. 1. I thanked my father for being my father (it was Father's Day) and 2. I welcomed the first day of summer with open arms. This is sort of a new thing for me, since I have spent the last few years dreading summer. Summers on the East Coast are pretty rough, and if you have never experienced one, I highly suggest you continue to avoid them.
The humidity alone is unbearable. The minute you walk out your door you start sweating. There is no way to avoid it. So forget about doing your hair, or wearing nice clothes - humidity always wins. But summer's in CA seem to be much more bearable. Sure it is hot, but there is a lot less unnecessary sweating here. I don't know about you, but I am perfectly happy living a life with less unnecessary sweating.
Summer, for me, also means celebration. I come form a family with a lot of summer birthdays, so naturally that means a summer filled with lots and lots of birthday cake (really great for the bikini bod).
That's where this recipe comes in. I know that there are people out there that don't like cake, and while I have a hard time understanding that concept, I generally try to respect people's food choices. These are a great alternative as a celebratory dessert if your birthday girl or boy isn't so into cake. They are fun, festive, and FULL OF SPRINKLES!
Birthday Cake Macarons
- 1 1/2 cups powdered sugar
- 1 cup + 2 tbs almond flour
- 3 eggs whites
- 1/2 cup sugar
- Food coloring
Birthday Cake Filling
- 1/2 cup salted butter
- 1 3/4 cup powdered sugar
- 1/2 tsp milk
- 3/4 tsp imitation vanilla extract
- 2 tablespoons sprinkles
for the shells:
- Preheat oven to 325 degrees.
- Prepare a pipping bag with a round tip with about a 1/4" opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper.
- In a medium bowl, sift almond flour and powdered sugar together. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
- Lower the mixer's speed to medium and add sugar.
- Put mixer back on the highest speed and beat until they form stiff peaks.
- With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
- Take bowl off of mixer and add almond flour/sugar mixture.
- Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
- Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.
- Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Sprinkle sprinkles on top of each macaron.
- Repeat with remaining batter.
- Let them rest for 30-45 minutes until they form a skin.
- Bake for 10-12 minutes, or until they are set.
- Let cool before peeling them off parchment paper.
*Makes 20-25 macarons
for the birthday cake filling:
- In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
- Add powdered sugar, milk, and imitation vanilla and mix until light and fluffy.
- Stir in sprinkles.
1. Peel macaron shells off parchment paper and match according to size.
2. Fill a piping bag with a round tip (wilton tip #6 or #7 should work) with filling and pipe a small dollop on one half of a pair of cookies.
3. Sandwich the cookie pair together and eat!