Bubblegum Birthday Cake Macarons
For the macaron shells:
300g ground almonds
300g powdered sugar
110g liquefied egg whites (see below)
+ 300g caster sugar
110g liquefied egg whites
4 drops pink food gel (liquid food dye will not work here)
Vanilla cake (I used a store bought sponge cake) Should be in slices of about 1 cm in thickness
1/2 batch of Fluffy Vanilla Buttercream Frosting
1tsp Bubblegum Essence
2 drops Americolour sky blue food gel
Trays - line with baking paper
Eggs - age for at least a couple hours. Aging egg whites refers to seperating them from the yolks and letting them sit in the fridge for a couple hours.
Sift almond and sugar. If you don't have a food processor to combine your almond flour and pure icing sugar, simply run it througha sift 3 times, throwing out any large peices of almond meal. Sometimes you get small chunks of almonds.
1/ Add the icing sugar and almond meal into a food processor and process until well combined. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
2/ Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
3/ Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystalizing. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
4/ When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the pink food dye and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
5/ Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the batter and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
6/ Spoon the batter into a piping bag fitted with a round tip.
7/ Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles.
8/ Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat your oven to 180C
9/ Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usualy the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
10/ While your macarons are baking and cooling you can prepare your buttercream frosting by adding blue food dye to it and some bubblegum essence. Mix it until well combined. You can also use an apple corer or even a soft drink bottle lid to cut out your vanilla cake into small discs/circle shapes
11/ To finish off your macarons simply add a dab of frosting in the centre of one side, place your cake disc on top and use a piping bag fitted with a Wilton #32 star tip. Pipe neat little blobs of frosting around the cake, finish off with a small blob of frosting on top of the cake disc and then place the other macaron shell on top.
PREPARE BEFORE YOU START:
1. Trays (lined with baking paper NOT grease proof paper)
2. Eggs - separate egg whites from the yolks and allow them to sit in the fridge for a couple hours. These must be measured accurately.
3. Sift almond and sugar together (if you don’t have a food processor)
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
AGEING YOUR EGGS: Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning "grainy".
HALVING THE RECIPE: This recipe can be halved
EQUIPMENT: You will need a candy thermometer for this recipe to know the exact time to take the syrup off the heat. They can be purchased on Amazon or from your local cake supply store.
Guys, a lot of you have been asking about substitutes for some of the ingredients in this recipe. Unfortunately there are no substitutes for any of the ingredients in this recipe. And the ingredients must be weighed, they can not be measured using cups!