Cake Batter Macarons

Cookies
June 13, 2017
Cookies
June 13, 2017

Cake Batter Macarons

There are very few things that make me happier than when I peer into my oven and see homemade macarons

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Cake Batter Macarons

Homemade Cake Batter Macarons that taste like cake batter straight from the bowl. Plus, there's SPRINKLES!

There are very few things that make me happier than when I peer into my oven and see homemade macarons baking up perfectly. (Conversely, there are few things that make me more sad than when I peer into my oven and see my homemade macarons looking like uneven, weirdly shaped disks)

It took me years to master French macarons, but finally I’ve got it down. And now one of my favorite things to do in the kitchen is experiment with fun flavors of macarons.

Last month, I came up with these babies: Cake Batter Macarons. And let me tell you, they taste exactly as their name suggests: an eggy, sweet, vanilla-y cake batter. 

Homemade Cake Batter Macarons that taste like cake batter straight from the bowl. Plus, there's SPRINKLES!

The key is using a regular ol-store-bought cake batter and incorporating it into the frosting. Coupled with a few drops of food coloring and sprinkles for pizzazz, I think they are the cutest and most festive macarons I’ve ever made.

Of course, putting these on a birthday cake would be out of this world good. But Cake Batter Macarons are also a great alternative to a full-blown birthday cake.

Homemade Cake Batter Macarons that taste like cake batter straight from the bowl. Plus, there's SPRINKLES!

Happy macaron-ing, everyone! Enjoy!

Homemade Cake Batter Macarons that taste like cake batter straight from the bowl. Plus, there's SPRINKLES!

Homemade Cake Batter Macarons that taste like cake batter straight from the bowl. Plus, there's SPRINKLES!

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Cake Batter Macarons

4.4 from 7 reviews
Scale:

Ingredients

for the macarons

  • 100g egg whites
  • 100g granulated sugar
  • 100g almond flour
  • 100g powdered sugar
  • 2 drops yellow and red food coloring (optional)
  • sprinkles, for topping

for the cake batter frosting

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 cup boxed cake batter
  • 1 tablespoon cream cheese (optional)
  • 12 tablespoons whole milk

Instructions

  1. Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
  2. Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
  3. Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto stand mixer.
  4. Fit stand mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
  5. Sift together almond flour and powdered sugar, then gently shake into meringue bowl.
  6. Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
  7. Once your batter is the correct consistency, drop in 2 drops of yellow and red food cologing, and swirl it through *only once*.
  8. Scoop batter into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles. Sprinkle tops with sprinkles as a garnish.
  9. Here’s the fun part: you don’t need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
  10. While the macarons are baking, make the frosting. In a stand mixer with a paddle attachment, combine all ingredients and whip until light and airy. Scoop mixture into a piping bag fitted with a ½ inch star tip, and place in the fridge until ready to pipe.
  11. Once you’re ready, pipe the ganache onto a macaron and sandwich with another macaron. Repeat with all macarons.

 

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  1. Hello,
    So do you cook two cookies sheets at once since you do not let them rest? If not, do you just leave the batter in the bag till you need to pipe and bake them so they don’t rest? Thank you!

  2. This recipe is a waste of time and ingredients. The shells turned out hollow and cracked, breaking from the slightest poke from my finger. The frosting was heavy, overly sweet, and tasted nothing like cake batter. I’ve made macarons many times, I know how to do it, this recipe is garbage.

    • Hi Vera. I’m so sorry to hear your macarons did not turn out as expected. We’ve never had this happen with this recipe. Hollow shells often happen when you beat the batter too long

    • Hi Shawnie! Unfortunately in the macaron shells you cannot because the powdered sugar also works to bind the cookie together. you could go down a bit on the powdered sugar on the filling though 🙂

  3. This recipe saved my life! For years I’ve been looking for a recipe using swiss meringue; this is the one! Made some regular ones, chocolate, and pistachio, no fail! Thanks for sharing!