You know I’m back in the baking game when you see French Macarons coming out of my kitchen! When I think back I really don’t think I’ve baked French Macarons for about 2 years or so. They take a lot of precision and focus, and with 2 little kiddos running around I don’t have time for any of that. Now that Ezekiel is almost 3 and Noah just turned 1 and is getting more independent, I have a little bit more time in the day to do some baking (Although I still find myself baking the most when Noah naps or after they go to sleep at night). So a little bit ago I dusted off my French Macaron recipe and set out to make these Cake Batter French Macarons.
To make these French Macarons their Cake Batter flavor — I made a plain Macaron shell, sprinkled them with colorful sprinkles, and filled them with a Cake Batter Buttercream. I colored the buttercream a pretty pink because I wanted a pop of color but of course you could just leave it white. To make the Macarons shells I used my favorite Italian method. With this method, you make an Italian Meringue and then fold it into a thick paste-like mixture of almond flour, confectioners sugar, and egg whites. This method makes it easier to not have many inconsistencies or mistakes and creates beautiful light macarons with a chewy-tender center.
Be prepared to be seeing more French Macaron recipes in the future — Especially during the Holidays. Yay!
- 212 grams Almond Meal
- 212 grams Confectioners Sugar
- 82 grams Egg Whites, Plus 90 grams of Egg Whites, Divided
- 236 grams Sugar, Plus a pinch, Divided
- 158 grams Water
- Colorful Sprinkles, for Topping (Optional)
- 1½ cups (3 sticks) Unsalted Butter, Softened
- 3 cups Powdered Sugar
- ¼ cup Vanilla Cake Mix
- 1 teaspoon Pure Vanilla Extract
- Pinch Salt
- Pink Food Coloring (Optional)
- To make the macarons, preheat the oven to 350 degrees and place 1 rack in the middle of the oven. Line at least 3 baking sheets with a silpat or parchment paper (it’s easiest to have 3 baking sheet ready to put in the oven once one is done baking).
- In a medium bowl, whisk together the almond meal and confectioners sugar. Make a well in the center and add the 82 grams of Egg Whites. With a wooden spoon, mix until thoroughly combined; the mixture will be a thick and paste-like.
- In a medium saucepan, stir together the sugar and water. Place the pan over medium-high heat and clip a candy thermometer on the side of the pan.
- While the sugar-water mixture is heating, place the 90 grams of egg whites and a pinch of sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites until they are foamy and soft peaks form. Keep the mixture running on low until the sugar-water mixture is ready.
- Once the sugar-water mixture has reached 248 degrees, immediately remove it from the stove and pour it down the side of the mixing bowl with the beaten egg whites. Increase the speed to medium-high while pouring the sugar and beat until stiff peaks form and a thick meringue has formed.
- In three additions, gently fold the meringue into the almond meal mixture. Transfer the mixture to a piping bag fitted with a ½-inch round tip.
- Holding the piping bag vertically on top of the baking sheet, pipe small 1-inch rounds, about 2 inches apart. Sprinkle the colorful sprinkles on top of half of the macarons shells. Place 1 baking sheet in the oven and bake for 8-10 minutes, until the tops have hardened and the macarons have grew and created “feet”.
- Allow the macarons to cool for 5 minutes before transferring to a cooling rack. Repeat baking 1 baking sheet at a time until you have run out of batter.
- To make the buttercream, place the butter in the bowl of a stand mixer. Beat the butter on medium speed until it is pale in color and light and fluffy in texture. Add 3 cups of the confectioners sugar and beat (I set my mixer on the stir setting) for about 30 seconds. Stir in the vanilla cake mix, pure vanilla extract, and salt. Beat, gradually increasing in speed, until all the ingredients are incorporated. Continue beating on medium speed for 5 more minutes. Add a few drops of pink food coloring and mix until no more white is showing.
- To assemble the macarons, match the shells together in pairs (being sure to pair 1 sprinkle shell and 1 plain shell. Place each pair next to each other, with the plain shell topside down.
- To fill the macarons, pipe a small round of buttercream on the macaron shell that it topside down. Top with the other matching macaron shell. Serve and enjoy!
- These last up to 5 days in a sealed container.
Macaron Recipe from Annie’s Eats, who got it from Bouchon Bakery by Thomas Keller and Sebastien Rouxel.