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So we’ve gone from Tutti Frutti to Funfetti in the span of a week. Say both those words five times fast. One right after the other. In the future, I probably need to get more serious about my macaron flavors.
Full disclosure: These are a repost from several years ago. I made them as a guest post and that website is no longer up. Since no one would be able to find them anymore, I didn’t think it would be a problem to repost them.
If you’ve ever attempted to make French macarons, you know they are extremely temperamental. Perfecting them can drive even seasoned bakers nuts. After I made these, I stepped back and laughed, gloating that I managed to post them after Last week’s trip to France. I am sure I won’t be allowed back into the country after dousing this elusive French treat in pedestrian colorful sprinkles.
Funfetti Macarons with
Vanilla Cream Cheese Filling
For the macaron shells:
Use a kitchen scale for precise measurements.
Ingredients:
- 3 egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar
- 110 Grams of almond flour*
- Pinch of salt
- Pinch of cream of tartar
- Multi colored Sprinkles or Jimmies
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
Use a kitchen scale for precise measurements.
Ingredients:
- 90 grams of egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
- Pinch of cream of tarter
- Pinch of salt
- 25-50 grams extra fine white granulated sugar
- 200 grams of powdered sugar
- 110 Grams of almond flour*
- 1/4 cup colored sprinkles or jimmies
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
Directions:
- Line two baking sheets with parchment paper or use a silpat.
- Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add the pinches of salt and cream of tartar.
- Add the powdered sugar/almond mixture to the egg white mixture and fold, using quick strokes at first then slow down. The batter should have a “flowing like lava” consistency. Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it’s running all over the place, you will probably have to start over. Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
- Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Sprinkle each the wet shells with a few colored sprinkles or jimmies.
- Let the macarons dry for about a half hour or until they harden.
- Preheat oven to 325 degrees F.
- Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
- I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
- Bake for 18-20 minutes.
- When checking them after 10 minutes or so, if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
- To test to see if they are done, peel the baking paper or silpat back under the shell, if the shell comes off easily, they are done.
- If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
- Transfer to a baking rack and let cool completely before matching up the shells into pairs according to size.
- Fill with cream cheese frosting or your choice of filling.
For the Vanilla Cream Cheese Frosting filling:
Ingredients:
- 8 ounces cream cheese
- 1/2 cup butter room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon vanilla bean paste
- 2 +1/4 cups powdered sugar
- 1/2 cup colored sprinkles or jimmies
Directions:
- Cream together cream cheese and butter until smooth.
- Add vanilla extract and bean paste.
- Gradually add the sugar a half a cup at a time until thoroughly combined.
- Load frosting into a pastry bag and pipe filling into the macaron shells.
- Roll the filled macaron in the sprinkles/jimmies.
- Refrigerate until ready to serve.
