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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Chocolate Sheet Cake with Strawberry Milk Buttercream

HERE WE ARE!! Welcome to Sweet D’s 50th recipe post! I simply can’t believe how quickly time flies, can you? It seems like 5 minutes ago that I was just starting out, wondering if I was going to give up after 2 weeks. I find myself getting bored so easily that a small part of me was worried I would be over it pretty soon, but heck no! 50 recipes later and I’m having just as much fun as when I started, more so even, now that I’ve found a rhythm. I have grown as a cook and a baker, challenged myself, and learned so much.

It seems perfect that this milestone comes the week of Thanksgiving, when I’m reminded of everything that I’m thankful for in this life. I know it’s so cheesy to say, but I’m going to anyway. I am so lucky to have the support of my family and my friends, all of whom push me to do my very best, and who are always there to taste test. I am also thankful for this love of food, and for those bloggers and professionals who have continued to inspire me. And last but not least, I am thankful for each and every person that reads Sweet D, because without you I would just be talking nonsense into the internet void, which would still be fun for sure, but not nearly as fulfilling.

It’s only fitting that I celebrate this little life victory with a cake, because is it really a celebration if you don’t eat one? Today’s cake is equal parts lazy and extra, much like myself. It’s lazy in that I baked a chocolate sheet cake and didn’t want to even remove it from the dish- no sides to frost, no trimming, no stacking! But its extra-ness comes from this glorious frosting. I came across this recipe for German Buttercream on Serious Eats, and I had never heard of it before!! I’ve heard of American, Swiss, and Italian buttercreams, but German? I just had to know.

Upon digging deeper, I learned that to make this style of buttercream, you essentially have to make pudding first, chill it, and then whip it with butter and voila!  What’s cool is that you can infuse the milk with other flavors before you make the pudding, which got me thinking…what if the milk wasn’t just regular milk, but strawberry milk?? That beautiful, millennial pink stuff in the Nesquik bottles, reminiscent of childhood, its flavor a perfect compliment to chocolate cake. And so, an idea was hatched, and here we are.  And, because I had to take it just another level higher, I conquered another fear and that fear is buttercream flowers. I’ll tell you that practice makes perfect for these, but some reference videos and a good set of piping tips surely helps as well. This frosting has 5 sticks of butter in it (trust me, it’s not a typo), so if you find the buttercream starting to get too warm as you pipe, throw it in the fridge for 15 minutes and then go from there!

Here is the video I found helpful from Wilton, just keep going, you can always scrape the flowers off and start again!! It turns out to be very calming; I put on some TV, got comfy, and piped away!

And because it wouldn’t be a Sweet D post without some happys, here are 5 things to be happy about today:
ONE. The first snow of the year.
TWO. Christmas Tree Farms
THREE. Thanksgiving naps after too much turkey.
FOUR. Watching the parade from under a cozy blanket with a nice cup of tea.
FIVE. Early rising and productive mornings.

Makes: One 9 x 13″ sheet cake, serves 12-15, plus 7 cups buttercream
Prep Time: 1 hour
Inactive Time: 2 hours
Bake Time: 35-40 Minutes

Chocolate Sheet Cake Ingredients

2 cups white sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder, plus more for pan
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup flavorless oil
2 tsp vanilla extract
½ cup boiling water
½ cup very hot brewed coffee

Chocolate Sheet Cake Steps

ONE. Preheat oven to 350ºF. Grease a 9×13″ baking dish and dust with cocoa powder.

TWO. In the bowl of a stand mixer, stir together the sugar, flour, cocoa powder, baking powder + soda, and salt. Once combined, add the eggs, milk, oil, and vanilla. Beat this mixture on medium speed for 2 minutes. Lastly, add the boiling water and hot coffee, mixing slowly to combine without splashing (the batter will be very thin). Transfer to your baking dish.

THREE. Bake for 35-40 minutes or until a toothpick/ cake tester comes out clean. For this recipe, I’m leaving the cake in the dish for serving, but if you’d like to remove it, allow the cake to cool for 15 minutes before flipping. Otherwise, allow to cool completely in the baking dish before frosting.

 

Strawberry Milk Buttercream Ingredients

1½ cups strawberry milk (or plain milk with strawberry powder/ syrup)
2 tsp vanilla bean paste (or 1 vanilla bean)
¾ cup white sugar
1/3 cup cornstarch
3 eggs, cold
1 tbsp vanilla extract
5 sticks (I KNOW, trust me) unsalted butter, at room temp.

 

Strawberry Milk Buttercream Steps

ONE. Combine the strawberry milk and vanilla bean paste in a heavy bottom saucepan and heat on medium until steaming. Set aside to infuse the vanilla bean flavor for at least 1 hour.

TWO. To make the custard, whisk together the sugar and cornstarch in a medium bowl. Once combined with no cornstarch lumps, whisk in the eggs.

THREE. Return the milk to a simmer. Ladle a rough ½ cup of the heated milk mixture to the eggs, whisking constantly, to temper the eggs without cooking them. Repeat with 2 more ladles, then transfer the tempered egg mixture to the pot with the milk.

FOUR. Cook on medium heat, whisking constantly, until the custard becomes thick and lumpy, it should be about 3 minutes. As soon as you see the first bubble in the custard (indicating boiling), set a timer for 2 minutes and continue to whisk constantly. Cooking the custard for these 2 minutes at a steady boil temperature neutralizes a starch-dissolving protein in the egg yolks and ensures a better frosting consistency.

This custard smells SO good, and it has the sweetest rosy pink color!

FIVE. After 2 minutes and off heat, stir in vanilla extract, then pour the custard into a large baking dish to speed up the cooling process. Press a sheet of plastic wrap against the surface and refrigerate until cool, about 1 hour. *Tip: take out your butter to soften now, so that when the hour is up your butter is also ready!

Your frosting should be this fluffy and light, that’s when you know it’s done!

SIX. In the bowl of your mixer, beat the softened butter on medium speed until it’s light and fluffy, it should take about five minutes. Meanwhile, begin to “knead” your cooled custard with a rubber spatula. It will be a very thick consistency, and before adding it to the butter it needs to be mixed into a dough-like state. Once it’s properly mixed, add it to the whipped butter a tablespoon at a time, one right after the other, scrape down the bowl, and mix for a few more seconds to fully combine.

SEVEN. At this point, switch to a whisk attachment and whip on medium speed until the buttercream is airy and light.*

 

*Troubleshooting tips: if a buttercream is going to go wrong, it’s either because the mixture is too warm or the mixture is too cold. The good news is that neither of these are unfix-able so there’s no need to start over! Find your solutions below:

Problem: If your buttercream is too cold, it won’t whip up properly, it looks heavy and thick, not light and airy.
Solution: Place the entire bowl in a warm water bath until the sides of the bowl are slick with melting buttercream, then pop back in the mixer and whip as normal.

Problem: The butter was too warm and now the buttercream is soupy and/ or runny.
Solution: Pop the whole bowl in the fridge and chill for 15 to 20 minutes to firm everything up slightly, then try try again!

Love you love you, xoxoxoxoD.