sweets

Funfetti Macarons

I’m gonna cut right to the chase here and tell you that I’m a basic bitch who loooooves funfetti baked goods. There’s something so cutie about the rainbow sprinkles that I keep coming back to it even though it tastes literally no different than classic vanilla. And because it’s a proven fact that french macarons are the world’s cutest dessert, why not take the next step and funfetti-ify them!! Now that I type funfetti-ify I realize that it has become my favorite word and I WILL be using it as much as possible, thank you very much.

I was home alone for a handful of days this week, and because I have too much time on my hands, I made an extra large batch of these babies. If left to my own devices I would have eaten all 40 myself, but because I’m an adult and I need some self-control, I brought the rest into work, where they were GONE by the end of the day, so I think I passed the co-worker test with flying colors. But now it’s time for the reader test, so quick! First person to make these themselves wins all my love and affection.

Before we get started, here are 5 things to be happy about today- do yourself a favor and envision each one slowly for maximum happiness:
ONE. Smelling a familiar smell and having memories associated with it come flooding in instantly.
TWO. Seeing a full rainbow.
THREE. Eating cereal at 11pm.
FOUR. Winter citrus being the pick-me-up you need after a gloomy day.
FIVE. Boats with clear bottoms so that you can see the fish swimming under you.

Let’s bake!!

MAKES: About 40 macarons
PREP TIME: 1 hour
BAKE TIME: 15 minutes per batch

MACARON SHELL INGREDIENTS

2¾ cups + 1 Tbsp ground almonds
2 cups + 1 Tbsp confectioner’s sugar
6 egg whites + 1 extra (just in case)
1 cup + 1 Tbsp granulated sugar
Rainbow Nonpareils

MACARON SHELL STEPS

ONE. In a large bowl, sift together the ground almonds and confectioner’s sugar to remove any lumps. Set aside.

TWO. In the bowl of your stand mixer, beat the 6 egg whites until foamy. Add a third of the granulated sugar, and mix until the sugar is dissolved. Add another third and beat for another minute. Add the final third and beat until the egg whites are thick, glossy, and can stand in soft peaks.

THREE. Gently fold the ground almond mixture into the whipped eggs until everything is fully incorporated. You’ll know the batter is ready to pipe when you lift the spatula up out of the batter and it flows back into the bowl in a smooth V shape. If the mixture is too thick, beat the extra egg white until foamy and stir into the batter to thin it out. Batter should be thick enough that a piped circle maintains its shape, but thin enough that the top can be smoothed out. Transfer the batter to a piping bag or ziplock fitted with a large round tip.

 

FOUR. Line two baking sheets with parchment paper and pipe 2-3 inch circles of batter about an inch apart. While the cookies are still wet, sprinkle the tops of each one with some of the rainbow nonpareils. Tap the sheet pans on the counter a few times to pop any air bubbles, then allow the cookies to sit for at least 30 minutes, or until you touch the top of the cookie and it’s dry instead of sticky.

FIVE. Preheat your oven to 300ºF. Bake the trays for 15 minutes, then allow to cool completely before removing from the parchment paper. Before filling, pair each cookie with one of a similar size to make the sandwich.

 

FUNFETTI BUTTERCREAM INGREDIENTS

3¾ cups confectioner’s sugar
½ cup (1 stick) butter, softened
3-4 Tbsp whole milk
1 tsp vanilla extract
Splash of almond extract
Red Food coloring
Cylindrical Rainbow Sprinkles

FUNFETTI BUTTERCREAM STEPS

ONE. In the bowl of your stand mixer, beat together the softened butter and confectioner’s sugar. Add in 1 tablespoon of milk at a time until the desired consistency is reached.

TWO. Add the vanilla and almond extracts, as well as the red food coloring (or any coloring that you feel like). Fold in rainbow sprinkles with a rubber spatula so that the mixer doesn’t break them, then fill a piping bag or ziplock bag fitted with a star tip.

THREE. For each pair of macaron cookies, pipe a generous swirl of buttercream on one half, then place the second cookie on top to create the classic sandwich. These cookies can be eaten immediately, but are best served after chilling in the refrigerator overnight.

YUM! xoxoxoxoxo

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