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.
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.
Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
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.
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.
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!
Sift together almond flour and powdered sugar, then gently shake into meringue bowl.
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.
Once your batter is the correct consistency, drop in 2 drops of yellow and red food cologing, and swirl it through *only once*.
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.
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.
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.
Once you’re ready, pipe the ganache onto a macaron and sandwich with another macaron. Repeat with all macarons.
Leave a comment and rate this recipe!
For the filling recipe am I making the cake batter o just using the dry mix?
Just the dry mix!
I’ve attempted all summer to make macarons and have them come out perfectly. I found this recipe to be quite easy compared to other swiss recipes (and honestly, the french method as well).
My first batch I stuck in the oven right away and they cracked, but still look cute, so I’m not upset about it. I let the other trays rest and they didn’t crack.
I will be using this recipe again, but letting them rest! Thank you for an awesome recipe and a tasty frosting!
thanks for sharing this recipe. I will have to try this. im curious if its safe to use the cake mix without cooking flour in it.
Hi Ruby! I’ve never had a problem with it, but you can always bake the cake mix on a baking sheet at 325 for 15 minutes to kill anytthing off!
I used the filling and it turned out pretty well. I ordered birthday cake flavoring but it didn’t come in time for my order so I used this instead and it did have that birthday cake vibe to it!
I just finished making a batch of these and they are absolutely delicious! I used a pack of Betty Crocker rainbow cake mix for the icing and it turned out really well. I did reduce the powdered sugar in the icing by about 1/3 of a cup as recommended in a previous comment. But I would also recommend halving the entire icing recipe – I ended up with 29 macarons total and only used about a third of the icing which is a bit of a waste. I’m tempted to make another batch just to avoid throwing it away! I’ve made quite a few batches of macarons previously using different recipes and I think this is the first one I’ve made where the tops of the macarons didn’t crack (however I did ignore the advice in the recipe and left them out for about half an hour to form a skin before baking). This recipe is definitely a keeper.