I recently celebrated my birthday, and everyone around me went to great lengths to ensure I had a wonderful celebration and received amazing gifts. While devouring an exquisite birthday cake from Bronwen Weber at Frosted Art Bakery, I started thinking about how I might reimagine a classic all-American celebration cake.
To me, the quintessential birthday cake is a yellow cake with dark chocolate frosting and sprinkles. At one restaurant, I used this flavor combination to make petit-four sized cupcakes and people loved them. I’m sure yellow cake pops have been played out already. I considered making a liquid yellow cake bonbon dipped in dark chocolate, but it wouldn’t have that creamy, overly rich sustenance of the classic. Finally I settled on my favorite vessel for festivities: the macaron.Print
Birthday Cake Macarons
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- 325 grams powdered sugar
- 225grams baked yellow cake
- 110 grams almond flour/meal
- 85 grams egg whites
- 80 grams egg whites
- 125 grams sugar
- 225 grams sugar
- 75 grams water
- Combine the powdered sugar, cake, and almond flour in a food processor or blender and blend until very fine and well combine.
- Sift these into a new container and mix with the 85 grams of egg whites to form a very thick paste.
- Separately, place the 80 grams of whites in the bowl of a stand mixer and beat on medium speed with the 25 grams of sugar until a soft meringue starts to form.
- Combine the final measure of sugar and water in a sauce pot and cook over high heat until it reaches the soft ball stage.
- Remove from heat and carefully stream this sugar down the side of the bowl with the whipping whites and allow to mix at medium speed until well incorporated, about 30 seconds.
- Icrease the speed to high and whip until the meringue is room temperature.
- Mix this meringue with the yellow cake base until it is lightened and shiny in appearance.
- Add a few drops of yellow food coloring for a brighter cookie.
- Pipe buttons of macaron onto a prepared silpat or parchment lined baking tray.
- Wrap the pan against a firm surface several times to settle the batter and even the macaron.
- Allow to sit at room temperature for 10 minutes then bake them at 300F until they have risen fully on their feet and are mostly firm to the touch. A two inch macaron will take about 14 minutes to bake fully.
- Remove from heat and allow to cool completely on the sheet.
- Once rested, match pairs together by size and fill accordingly.
- You will need to have previously baked and rested a yellow cake for this recipe.
Joe the Baker http://www.joe-the-baker.com/