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Cake Batter Macarons

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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.

Cake Batter Macaron via Bakers Royale

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.”

Cake Batter Macaron | Bakers Royale

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.

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Cake Batter Macarons

Ingredients:

Macaron shells

  • 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

Directions:

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.

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.

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Comments

  1. I wish I had a girl for all things sprinkly too Naomi! These look wonderful! Can’t wait to see Cole’s choice!

  3. These are gorgeous, Naomi! Happy Birthday to Cole – cannot wait to see his mac!

  6. As someone who can barely make cookies, these are beyond impressive. So dainty and gorgeous! I love this twist on birthday cake!

  9. I totally feel you. My boys aren’t into cake or ANY desserts, for that matter. So cruel and ironic. It’s been too long since I’ve made macarons! These are inspiring me. Did you sprinkle on the nonpariels before drying? They look like they’re stuck on really well. Just curious!

  15. I have a son almost like that :) On his birthday I always hope to make him and his classmates a stunning cake but no. “Just a normal one, mom”
    But he loves macarons :)

  18. He’s a man of his own. He loves macarons and I can tell we will get along. He always inspires great ones like these :)

  20. Aaw so glad he likes macarons though :) I’ve been on a macaron kick lately and these are just so gorgeous! I love the cake batter frosting and the sprinkles are the perfect touch!

  21. Your macarons are so beautiful! I can’t wait to try making these! I, too, am the mom of a son & wish for those “sparkly” times. I am hoping for a daughter-in-law and grand-daughter someday!!! :)

  23. In lieu of cake, these sound like a perfect birthday treat! Very elegant, too 😀 They sound scrumptious!

  28. What a great idea to combine cake batter + macaroons! My husband’s name is Cohl and I call him “Cohlie-bear”, too. Some boys (men) will never outgrow the nicknames they get from the women in their lives! :)

  32. these are darling! you’re channeling my inner middle schooler here with the cake batter, too – I like my food like I like my lip smackers.

Naomi Robinson

Avatar for Naomi RobinsonWelcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. More about Naomi »

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