Can you believe it? I’ve been blogging for 5 years! My goodness, so many things have happened in those years, like moving to Denver and having a baby. I’ve absolutely loved seeing the changes that have happened to my blog along the way, too. Let me just say thank you for all of you for tuning in and sticking with me through all of these years. You guys are just the greatest. Now let’s eat some macarons to celebrate.
Funfetti Macarons (Printer-Friendly Recipe)
From: Spoonful of Sugar
Makes: Around 16 macaron sandwiches
Ingredients
Macarons
2 egg whites, at room temperature (this takes about 2 hours)
1/8 teaspoon cream of tartar
1/4 cup superfine sugar (or granulated sugar pulsed in the food processor for 30 seconds)
1 cup powdered sugar
3/4 cup almond meal
1 tablespoon sprinkles
Buttercream Filling
1/3 cup softened butter
1 teaspoon vanilla, clear is best
1 tablespoon milk
1 1/2 cups powdered sugar
1 tablespoon sprinkles
Directions
Macarons
Add the egg whites and cream of tarter to the bowl of a stand mixer. Mix on medium-speed until the mixture becomes foamy. Increase the speed to medium-high and add in the superfine sugar. Mix until stiff and shiny peaks form. Set aside.
Pulse the powdered sugar and almond meal together in a food processor, about 30 seconds. Sift almond meal mixture into the stiff egg whites and fold gently until smooth and shiny (be careful not to over mix).
Line a baking sheet with a nonstick liner. Place the macaron batter in a piping bag and form 3/4″ circles on prepared sheet. Tap the sheet gently to release any trapped air. Allow the macarons to sit on the baking sheet at room temperature for 40 minutes.
Preheat oven to 375 degrees. When oven comes to temperature, reduce to 325 degrees. Bake the macarons for 10-12 minutes, watching closely and rotating halfway through. Remove from oven and allow to cool on baking sheet for a few minutes. Remove and cool completely on a wire cooling rack. For baking additional sheets of macarons, be sure to bring the oven temperature back up to 375 degrees and then reduce to 325 before placing the macarons in the oven.
Once the macarons are cooled, sandwich them with the buttercream frosting (see below).
Buttercream Frosting
Mix all of the frosting ingredients together, minus the sprinkles, until fully combined. If too runny, add a bit more powdered sugar; if too stiff, add a bit more milk until you reach the desired consistency. Gently fold in the sprinkles. Carefully place in a piping bag and immediately pipe onto cooled macarons. Enjoy!
Pulse together the almond meal and powdered sugar.
Whip egg whites and cream of tarter until foamy, then add in the superfine sugar and whisk until stiff and shiny peaks form.
Sift the almond meal mixture into the stiff egg whites & fold until combined. Then fold in the sprinkles.
Ready to form the macarons.
Pipe 3/4″ circles onto a lined baking sheet. Tap the sheet gently to release air.
Allow to sit at room temperature for roughly 40 minutes.
Preheat oven to 375, then lower to 325 degrees. Bake macarons for 10-12 minutes, rotating halfway through. Allow macarons to cool on sheet for a few minutes before removing to cool completely on a wire cooling rack.
Prepare the buttercream by mixing together all of the ingredients, minus the sprinkles.
Gently fold in the sprinkles.
I didn’t use my buttercream immediately and that was a big mistake. The sprinkles bled into the buttercream changing it from funfetti to a weird color of violet. But anywho, go ahead and pipe that buttercream onto your macarons now.
P.S. I have some major upgrades in store that will really improve the quality of Spoonful of Sugar, hopefully in the next month. So stay tuned!