Ermagherd guise, we has the interwebs again! Yay! Not that I can really complain. We had plenty to do with our recent move, and the time after all the unpacking and before we got the internet allowed me to catch up on some reading, crafting, and just general disconnecting. It was nice, but I missed your faces! Metaphorically speaking, of course, since I don’t see most of your faces… buuuuut nonetheless, here’s a big awkward internet hug just because I missed you guys! *Squeeeeeze* So in addition to some general unwinding, getting a break from my typical blogging schedule also gave me a chance to go through my idea list (yes, there is an idea list and it’s about 5 pages long… we’re super serious business here) and rediscover some things I’d jotted down and have meant to try ever since. At the top of that list: funfetti macarons. If you’ve read this blog for any length of time, you’ve probably discovered I LOVE funfetti. Seriously, if happiness had a taste, it’d be funfetti covered in a million glorious sprinkles. And because I’m terrible at decision making, here’s funfetti macarons not one, but two ways (at least as far as the decorating is concerned)!
Makes about 20 macarons (40 shells + filling)
For the funfetti macarons:
4 egg whites
1 tbsp. egg white powder OR meringue powder
150 grams granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
165 grams almond flour
165 grams powdered sugar
Sprinkles and/or food coloring
For the whipped cream filling:
1/2 pint (1 cup) heavy whipping cream
1-2 tbsp. granulated sugar
In the bowl of a mixer, combine the egg whites and egg white powder, and whip using the whisk attachment until frothy. Add the granulated sugar and extracts, and continue whipping until stiff peaks form (about 8-10 minutes). Over a large bowl, sift your powdered sugar and almond flour. If you want extra smooth shells, pulse your dry ingredients together in a food processor using 3 second intervals (and scraping down the sides between each interval). You can use a blender in place of a food processor in a pinch, or skip this step all together (I promise they’ll still be every bit as tasty!). Gently fold your dry ingredients into your meringue mixture until the ingredients are completely combined. Be careful not to over-mix as this can cause your batter to be too runny.
Line your baking sheets with parchment paper and, using a template as a guide (you can find a printable one here), pipe all of your macaron shells. Firmly slam your baking sheets down to release any air bubbles and let your shells air dry on your counter for 30-60 minutes. If you’re making the shells with the sprinkles, be sure to add your sprinkles before you set the shells aside to dry.
Preheat your oven to 325*F (160*C) and bake your dried macaron shells for 10-12 minutes. You know they’re done when you can see the edges around the bottom start to brown. If you’re making the paint splatter funfetti shells, take a food-only brush and splatter your shells using your finger to pull back the bristles with some food coloring in various colors (gel food color works best). Word to the wise: this may leave you with one oddly colored finger that you’re going to have to explain to everyone at work the next day.
Once your shells have cooled, it’s time to add some filling! To make the filling, whisk together your heavy cream and granulated sugar until you have stiff peaks. Spoon your whipped cream into a piping bag (I used a large star tip) and pipe onto half of your cooled macaron shells. Top with the other half of the shells and serve immediately.
Macaron shell recipe adapted from Les Petits Macarons