Birthday Sprinkle Macarons

Posted by: AUI

Active Time

0 Hour
25 Minutes

Total Time

1 Hour
7 Minutes

Assembly

Pipe the Buttercream Filling onto one of the Blue macaron Shells and then sandwich with another shell.

10.6 oz Powdered sugar 301 g Powdered sugar

3.9 oz Egg white 110 g Egg white

10.6 oz Granulated sugar 301 g Granulated sugar

3.5 oz Water 100 g Water

3.9 oz Egg white 110 g Egg white

10.6 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 301 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

0.0 oz Luster Color Powder - 5Th Avenue Blue 1 g Luster Color Powder - 5Th Avenue Blue (586109) (586109) Qty: 1

Confetti Sprinkles as Needed Confetti Sprinkles as Needed

Combine almond flour and confectioner’s sugar; Mix 110 g of the egg whites with the almond flour/sugar mixture to form a paste. In a sauce pan cook the granulated sugar and water to 119 ºC/246º F. In a stand mixer whip the remaining egg whites; slowly add the hot sugar syrup. Whip until cool. Add color as desired and mix until fully incorporated. In three additions, fold meringue into paste. Continue folding until mixture is soft and shiny. Pipe onto Silikomart Macaron Baking Sheet (591063); add desired sprinkles; Let sit for 30 – 60 minutes until top is ‘dry.’ Then bake at 300ºF/150ºC for 15 to 18 minutes.

19.0 oz Butter, room temperature 538 g Butter, room temperature

19.0 oz Bianka White Buttercream Base 538 g Bianka White Buttercream Base (633207) (633207) Qty: 1

9.5 oz Water 269 g Water

1.2 oz Vanilla Bean Marinade 35 g Vanilla Bean Marinade (690010) (690010) Qty: 1

Combine the butter and buttercream base in the bowl of a stand mixer. Using a whisk attachment, whip on medium high speed for 2 to 3 minutes or until smooth.
Slowly add in the water, a little at a time until fully incorporated. Whip on high speed for 3 to 5 minutes. Add in the vanilla at the end.