Cake, Cake, Cake... Batter Macarons
Are there any two things that are more popular than cake batter-flavored sweets and macarons? They might be the two things I see most when browsing Pinterest. And with all the Pinterest-browsing I do, it was only a matter of time before I combined the two things to create cake batter macarons.
I turned to my favorite macaron recipe (by Martha Stewart, of course) and jazzed it up a bit so that they would pass as cake batter-esque. The first key to any cake batter treat is the sprinkles. I sprinkled on a few to the tops of freshly piped macarons before they hardened (you have to leave macarons out for at least 15 minutes so that they harden slightly).
The next key to get that cake batter flavor is the filling. Macarons by themselves don’t have a ton of flavor. I did add vanilla, but most of the flavor in macarons comes from the filling. I altered a basic butter cream recipe by adding in actual cake mix. I happened to have some leftover Trader Joe's French Vanilla cake mix (which is the best, by the way!). I whipped up the cake mix with butter and some additional powdered sugar. I also threw in some sprinkles for good measure (they are being shy in these pictures).
I loved how these turned out. They are so stinkin’ cute, aren’t they? I found these baking cups in the pantry that are the perfect size for the little cookie. These would be perfect to make for a birthday party instead of cupcakes or cake, dontcha think?
Cake Batter Macarons
Prep Time: 45 min
Cook Time: 15 min
Total Time: 1 hr
- 1 cup confectioners sugar
- 3/4 cup almond flour, sifted
- 2 egg whites, at room temperature
- pinch of cream of tartar
- 1/4 cup fine sugar
- 1 tsp vanilla
1/2 butter, room temperature
1 cup dry vanilla cake mix
1 cup confectioner's sugar
1. In a large bowl, whisk together the confectioner's sugar and sifted almond meal to get rid of any clumps.
2. In the bowl of a stand mixer with the whisk attachment, beat the eggs until frothy. Add the cream of tartar and continue to whisk until the egg whites form soft peaks.
3. Turn down the speed of the mixer and slowly add the sugar. Turn up the speed to high and whisk the eggs until they form stiff peaks and are glossy. Add the vanilla and whisk a few more times to incorporate.
4. Remove the bowl from the stand mixer and pour in the almond meal mixture. With a spatula, fold in the almond meal until everything is fully combined and when you lift the spatula, the batter forms a solid, smooth ribbon of batter.
5. Spoon the batter into a large zip top bag or a piping bag, then pipe out 1 inch circles onto a lined baking sheet.
6. Tap the bottom of the baking sheet on the counter in order to remove the air bubbles from the macarons. Leave the sheet out on the counter for 10 to 15 minutes until the tops of the macarons are no longer tacky.
7. Preheat the oven to 375. Once macarons are ready, reduce heat to 325 and bake for 10 minutes. Remove and let cool for a few minutes before removing from sheet.
8. In a large bowl, whisk together butter, cake mix, and sugar until smooth. Stir in sprinkles.
9. Spoon into a small zip top bag or piping bag. Pipe filling onto cookie leaving a small margin for spreading.
10. Top with a similar-sized cookie.
For more delicious desserts from Lindsey, check out her blog at Follow the Ruels!