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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!
for the shells:
*Makes 20-25 macarons
for the birthday cake filling:
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!
*Makes about 25 macarons
Hi Lindsay just a little confused. The ingredients list says to use salted butter but I was reading comments below and in a response you said to use unsalted butter. Could you please clarify thank you =)
Hi Robby! This was a mistake in the recipe! Thanks for catching it! You should use unsalted butter. Let me know if you have any further questions.
Lindsay, I am using Bob's Red Mill superfine almond flour and sifting it 2-3 times with the powdered sugar as I don't have a food processor. I am mainly having issues, though, with mixing. I try to fold everything but the mixture is just so thick and will not deflate into that runny "ribbon" texture even after a solid 30 min. of folding. The first time I tried this recipe I only made half a batch and it worked, so I don't know what is going wrong. Also I live in AZ so it is not humid either.
Hi Ty! I am sorry for the delayed response. I have been racking my brain/taking to my old macaron shop boss trying to figure out why this is happening for you. I have a few questions...Are you using a hand mixer or a stand mixer? Are you folding the dry ingredients in by hand or with the mixer? Are your egg whites reaching the stiff peak stage without any issues? Most of the time, a batter that is too thick is because there is too much almond flour/powdered sugar added. So I would suggest adding only a little bit of the dry ingredients in at a time. And fold thoroughly after each addition. And then see if you reach the ribbon texture this way. Every almond flour absorbs the meringue a little differently, so maybe this particular one (Bob's) requires a little bit less than the recipe calls for. Does that make sense? I want to help you figure this out!
Hi. I am experiencing a lot of difficulty with this recipe. I've only managed to get 4 mediocre cookies out of it. Every other batch has come out lumpy or has not mixed right. Do you have any insight as to what I'm doing wrong? Thanks.
Hi Ty! I am so sorry you are having problems! Lumpiness usually comes from the almond flour. Do you know what brand/kind you are using?
Hi Lindsay, I'm from Argentina and I love your blog. I ask: how the sprinkles stick in the macaron shells. Thank you
Hi Silvina! I am so glad you like the blog! You put the sprinkles on right after you pipe the macaron shells while they are still sticky. Then they bake into the shells in the oven!
How do you know when the macarons are done?
Hi Lyndsey! When you touch the top of the macarons they will should not wiggle or move around around on their "feet". Does that make any sense?
Am I missing a step? Why is there only three egg whites ( liquids) to a cup of flour and a cup and a half of powdered sugar (dry) that seems like way to much dry infredients.
Nope! Not missing a step! The egg whites whip up to a super thick meringue like consistency - so it will be just the right amount of dry ingredients. Let me know if you have any more questions!
Does baking time change if I use a silicon mat?
Nope! It should be the same baking time!
Oh my those look wonderful!! I was just wondering how many drops of liquid food coloring did you use to achieve that shade of pink?
It depends on the color you are using. I would start with 2 or 3 drops and see how it looks. If it's not dark enough, keep adding a few at a time until you get the color you want.
Can i add a teaspoon of vanilla extract when the eggs for soft peaks along with the food coloring?
eggs are at the soft peak stage**
I have never tried adding vanilla extract to the shells. It may make them bake differently.
this may be a dumb question, but is it the third of the batter that makes the 20-25 macarons or is it all of it?
Oh never mind, I didn't see the step where it says repeat with remaining batter :)
Just wanted to let you know these were a huge hit when I made them for a potluck. I've never made macarons before and the directions were easy to follow. Thank you!
This makes me so happy! I'm so glad they were such a big hit!
This makes me so happy! I'm so glad they were such a big hit!
Hi there can you measure this in grams ? Or does it have to be in cups ? Xx thankyou
You can definitely measure this in grams! If you need help with the conversions, this is a great resource - http://dish.allrecipes.com/cup-to-gram-conversions/
Hi!!! Would vanilla extract have a lot of flavor like the imitation or no??
They both have a lot of flavor, but the imitation vanilla is just a little sweeter.
Hello, can you please tell me why you used salted butter?
Hi! Salt is a huge factor when it comes to flavor - so I use unsalted butter to control the amount of salt that goes into each recipe.
I've been wanting to make these, but I was wondering if you could use actual vanilla extract instead of imitation vanilla extract?
You can use either! The imitation vanilla is just a little bit sweeter.
These look amazing, I have been wanting to bake these ever since I first saw them, I think I should practice a batch first so I can be prepared in November and bake some for my little sister's birthday!
How do you store these and how long do they last? Could you freeze them and fill later?
Store in an airtight container. If you store them in the freezer, they can last up to two-three weeks. If you store them in the fridge, about four or five days. Always make sure you bring them to room temperature before eating. And yes, you can freeze the shells, and fill later. Hope that helps!
Lindsay, be glad you are in CA right now! Here in my section of the East Coast (NC), we've been above 90 for 13 days in a row, and I'm not even thinking what the humidity percentages have been! Yuck! But to something beautiful ... these macarons are gorgeous. I wish my patience level was sufficient to produce these, but alas, my patience goes away when the heat rises. Maybe you could just set up an on-line store so I could order some shipped to me??? LOL!
I am so glad to be in CA! And I wish I could ship to you...unfortunately, macarons do not ship very well!