Are you still in love with the 80’s? Were you the naughty one always (and still do) lick the raw cake batter off the spatula? Well.. I sure am! 🙂 And even though I never learned not to lick the batter, it was and still is way too yummy to resist! So why not take my love fro macarons a step further and fill them with vanilla cake batter topped with some funfetti because i’m in love with the 80’s and those funfetti sprinkles just give that 80’s vibe! 😀

I usually use an Italian merengue method for my macarons but I thought I would try the french method, and you know, it works amazingly! So here is the recipe – get ready to have a party in your belly! 😀

Here’s how you bake them! P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna

INGREDIENTS : (This recipe makes roughly 40 macarons)

French Macaron – 

• 150 g sugar
• 150 g egg whites (keep in fridge until use, they are better when cold)
• 187 g almond flour
• 225 g icing sugar

Cake Batter Frosting –  

• 113 g butter, softened
• 175 g icing sugar
• 100 g cake batter – just the dry ingredients (from a box – or make it yourself : 40 g sugar, 60 g flour, 2 tbsp milk powder, 1 tbsp corn starch, pinch of salt – mix it all together)
• 80 g cream cheese
• 1-2 tbsp milk

METHOD : 

French Macaron –  

1. In a stand mixer (or using a hand held electric mixer) – whisk the egg white, while slowly adding in the sugar bit by bit. Let it whip until a medium merengue.
2. In a separate bowl, sieve the almond flour and icing sugar together. Once the merengue is ready, then pour half of the dry ingredients into the merengue and using a spatula, fold gently until fully incorporated. Then add the remaining half, and fold until shiny and smooth. The best way to know its ready when you lift you spatula with some batter on, and it falls down creating a layered ribbon effect.
3. Then pour the batter into a piping bag, and pipe onto a tray (lined with baking paper or silpat) small circles, roughly 4cm diameter.
4. Leave them to rest for 30 min. Turn the oven on to 140C (300F). Once rested, sprinkle your favourite funfetti sprinkles on the macarons carefully, dont press or push them in, they will stick themselves.
5. Bake in the oven, each tray separately, for 18 min. Do not open the oven door, just leave them in there to do their thing. Once ready take them out and leave to cool COMPLETELY before trying to remove them off the paper. Keep on the side until time to fill.

NOTE: All ovens are different, so you may have to adjust the temperature by 5 degrees or the time by a few minutes – either more or less time. it all just depends on how your oven is. Whatever you do, just don’t open the oven door for at 15 minutes. After that you can take them out and check by lifting the baking paper gently to see if the bottom of the macarons are baked thoroughly or not. If you think they are still sticky and wet, then continue baking for another few minutes. After the 15 minutes mark you can open the oven door as many times to check. Also make sure the are 100% cooled before trying to remove them form the baking paper. Once they come out they will always be a bit sticky so removing them straight away is not a good idea.  

Cake Batter Frosting –  

1. Place the softend butter into your stand mixer, and let it whip until smooth. then add all the dry ingredients and let it whip on slow for 2-3 minutes. Add the wet ingredients and whip on high for 3 minutes. Pour into a piping bag.

Assembly – Pipe a generous amount of frosting onto 20 macarons shells (I had 40 in total, so my half is 20). Then place the other shells on top and there you have it! All done and ready to eat!

Enjoy! P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna