I will never get over the fact that my son hates cake. Every year, and with every birthday, I’m hoping he’ll warm up to a cake or cupcakes. Every year since he’s been old enough to put in a request, I’ve been disappointed.
It’s times like these that I wish I had a daughter in the mix. You know, someone to make pretty, sprinkle-y things for. Things like these cake batter macarons.
If you are a regular reader here, than you are familiar with this conversation . . .
“Hey Coley-bear (Yep, I don’t care that he’s turning 9. He’s still Coley-bear), what do you want for your birthday?”
“Just pumpkin muffins. No sprinkles, no frosting, no cake.” He knows me well, so he always adds in that last sentence for me.
I want to shout, “Your mom is a baker and blogs about it for a living. So can we agree on something that I can also share on the blog, because I’ve already shared pumpkin muffins—back when it was seasonal and two years ago.”
I’m awful. Although that realization doesn’t seem to stop me from persuading him to put in another request.
He wants macarons.
But not these cake batter macarons—of course not these—they’re filled and with sprinkles. I knew that though, I just had to get my sprinkle fix out. Stay tuned though, because I’m on a macaron run and I’ll be sharing the birthday boy’s chosen mac soon.
Cake Batter Macarons
- 60 g almond meal
- 120g confectioner's sugar
- 20 g granulated sugar
- 60 g egg whites (about 2 eggs)
- 3 tablspoons sprinkles
- Optional: 1 teaspoon teal powdered food color (I used Rolkem)
Cake Batter Icing
- 1 cups powdered sugar, sifted
- 1/4 cup yellow cake mix
- 2-4 tablespoons heavy cream
- 3 tablespoons butter room temperature
- ½ teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-2 drops pink food coloring
Preparation: Line baking sheet with parchment paper.
Process almond meal and powdered sugar in a food processor; sift and discard any large chunks. *If you are using powdered food coloring, whisk it in now. Set aside.
Place egg whites and sugar in a stand mixer bowl, fitted with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. *If you are using liquid food coloring, add it in now and beat until just combined. Turn off mixer.
Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against side of bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.
Pipe 1 1/2 inch circles onto parchment lined baking sheet. Take hold of pan and give it a quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and will help to prevent cracked shells.
Set pans aside until a slight skin forms on macarons, about 30-40 minutes. (The batter should not stick to your finger when lightly touched). Bake macarons at 300 degrees F, until macarons easily lift away from paper, about 20 minutes.
To make filling: Add all ingredients into a stand mixer bowl fitted with a whisk attachment. Mix on low speed until all ingredients are combined, then gradually increase mixer speed from medium to high and beat for 30-60 seconds on hight until icing is thick and fluffy. Add more powdered sugar to thicken consistency as needed or heavy cream to loosen consistency as needed.
Assembly: Pipe filling on one shell. Place second shell on top.