Cake Batter Macarons

When it comes to sweets, the French have a touch of class that is hard to match. Parisian macaron bakeries and patisseries are renowned for their quality and creativity in confectionary recipes- from traditional almond or pistachio shells with glossy white fillings, to chocolate ganache cakes layered with buttercream frosting.

These macaron birthday cake recipe is a perfect dessert for any occasion. The batter is easy to make and the finished product looks so beautiful.

There are few things that make me happier than peering into my oven and seeing wonderfully baked handmade macarons. (On the other hand, there are few things that make me sadder than peering into my oven and seeing my handmade macarons fashioned like uneven, strangely shaped disks.)

It took me years to perfect French macarons, but I eventually did. Now, one of my favorite things to do in the kitchen is to play around with different macaron flavors.

Cake Batter Macarons are something I came up with last month. And believe me when I say that they taste just like an eggy, sweet, vanilla-y cake batter. 

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The trick is to use store-bought cake batter and incorporate it into the icing. I believe they’re the prettiest and most festive macarons I’ve ever made, especially with a few drops of food coloring and sprinkles for fun.

Putting them on a birthday cake, of course, would be great. Cake Batter Macarons, on the other hand, are a terrific alternative to a full-fledged birthday cake.

Everyone have a wonderful macaron-making day! Enjoy!

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Ingredients

to make macarons

  • 100 grams of egg whites
  • 100 g sugar granules
  • 100 grams of almond flour
  • 100 g sugar powder
  • 2 drops food coloring (yellow and red) (optional)
  • sprinkles as a finishing touch

icing made with cake batter

  • 1/2 cup softened butter
  • 2 c. sugar (powdered)
  • 1/2 cup cake batter (from a box)
  • 1 tablespoon sour cream (optional)
  • 1–2 tablespoons milk (whole)

Instructions

  1. Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
  2. Over medium heat, bring a small saucepan of water to a boil. Combine egg whites and granulated sugar in the bowl of a stand mixer. Create a double boiler by placing the bowl over the heating pot.
  3. 1 to 1.5 minutes, whisk egg whites and sugar until sugar is entirely melted and egg whites are white and fluffy. Remove the bowl from the stand mixer and turn it off.
  4. Fit the whisk attachment to the stand mixer and whisk on high speed for 2-3 minutes, or until firm peaks form. You’ve just created a Swiss meringue, congrats!
  5. Sift the almond flour and powdered sugar together into the meringue bowl and gently mix it in.
  6. Place the bowl on the whisk attachment of a stand mixer. Whisk for 10 seconds on medium speed with the mixer. Stop the mixer and scoop up portion of the batter with a spatula. You can stop if you can construct a figure-eight with the dripping batter without it breaking. However, you’ll probably need another 5-10 seconds. So go through the procedure again and attempt the figure-eight. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
  7. Drop in 2 drops of yellow and red food coloring and swirl it through *only once* after your batter has reached the desired consistency.
  8. Fill a big pastry bag with batter and a 1 inch tip. Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet on the counter two times. As a finishing touch, sprinkle sprinkles over the tops.
  9. The best thing is that you don’t have to let them air dry. Simply bake them for 13 minutes, rotating halfway through, and then cool fully before removing them from the baking pans.
  10. Make the icing while the macarons are baking. Combine all ingredients in a stand mixer fitted with a paddle attachment and beat until light and fluffy. Place the mixture in a piping bag with a 12 inch star tip and refrigerate until ready to pipe.
  11. Once the ganache is done, pipe it onto a macaron and sandwich it between two more macarons. Rep with the remaining macarons.

 

Watch This Video-

The “birthday cake macaron calories” is a type of French pastry, made with almond flour and baked in a shell-shaped mold. They are often filled with buttercream, chocolate ganache, or other flavored mixtures.

Frequently Asked Questions

Why are my macarons cakey?

Why is my macaron batter not runny?

A: Macaron batter should be runny.

What is the trick to making macarons?

A: The trick to making macarons is using a recipe with egg whites, almond flour, powdered sugar and vanilla.

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