The first Sunday Supper event was hosted by Isabel from Family Foodie, the founding member, on January 8, 2012. I joined in May 2013, but didn't post with my first topic until June with the gluten/nut free recipes. Well, I had attempted to post with the Desserts in Jars theme, but totally missed the mark on that one. Was so nervous I posted at 8pm and not 8am. *sigh*
But, I got myself together and successfully posted with Sunday Supper and strive to participate in as many topics as I can. I enjoy being part of this movement. There are some very talented bloggers, cooks, chefs, and writers in this group and I truly am honored to be part it.
What food is worthy enough of such a grand occasion? MACARONS of course! Not just any macaron, but birthday macarons with birthday cake butter cream!! Ever since I was introduced to these delicate, finicky cookies I have been obsessed. I have yet to master them. I SO wanted these to be pretty. They're tasty as all get out!! But they lack feet. They're light and chewy just like they're supposed to be, but no feet. *pout*
For those reading that don't know what to get me for my birthday this month? Well, I'd be MORE THAN HAPPY to accept admission to the Sur Le Table macaron classes they have in NoVA. Just sayin...
The buttercream? CRACK! With a capital C! I
HAPPY BIRTHDAY SUNDAY SUPPER! I hope there are many MANY more years and MANY more celebrations for such a wonderful movement. Thank you, Isabel, for starting this movement and thank you to those who have supported it these past two years. I only hope that I will be around to help celebrate with y'all!
Birthday Macaron with Birthday Cake Buttercream
- 115 grams almond flour or blanched almonds, ground
- 230 grams powdered sugar
- 140 grams egg whites, room temperature
- 40 grams granulated sugar
- 1 teaspoon vanilla extract
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1/4 cup vanilla cake mix
- 2 teaspoons milk
- birthday nonpareils
- Preheat oven to 300.
- In the bowl of a food processor, process the 230 grams of powdered sugar with the almonds or almond flour for 2 to 3 minutes. Sift the mixture and return any large pieces to process again. Repeat this step one more time. Sift once more and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites 2 minutes on medium. Beat 2 minutes on medium high. Add granulated sugar and beat on high 2 minutes. At this point, you should have a dry meringue that has clumped inside the whisk. If not, continue beating at 1 minute intervals until this consistency is achieved. Add the spices and vanilla extract and beat 1 more minute.
- Fold the almond mixture into the egg whites. The purpose is to deflate the egg whites, so it's not necessary to carefully fold them. You're looking for a thick, but not too thick consistency. It should stand when dropped and then melt after a few seconds. There are many youtube videos on what this consistency looks like. If you're not familiar, I suggest you start with Bravetart's instructions.
- Spoon half of the batter into a piping bag fitted with a 1/2 inch, round tip. Pipe 1 1/2 inch circles on a silpat lined or parchment lined baking sheet. Spoon remaining batter into piping and pipe the rest of the macarons.
- After piping the macarons, grab the baking pan and rap it sharply on the counter twice then rotate the pan. Rap twice, then rotate and rap once more. This will allow any air bubbles to be released.
- Bake at 300 for 15 to 18 minutes or until you can easily and cleanly peel a macaron off the pan with little effort. Remove and cool completely before removing from the pan.
- While the macarons are baking, make the filling by creaming the butter, cake mix, and powdered sugar. Add the milk and beat until fluffy and thick.
- Once the macarons have cooled, pipe about a quarter sized circle of filling onto one half and top with a matching cookie. Once sandwiched, roll the edges in sprinkles.
- Store the macarons in an airtight container for at least 24 hours before serving. The shells will be come more chewy, less crisp, and they will absorb the flavor of the filling more as they rest.
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