Sunday, September 22, 2013

Funfetti Cookie Dough Macarons

     Life is crazy as a sophomore.  I can't even spell "sophomore" without spell check helping me.  Since when was there an "o" in there? Since when was I in tenth grade? Someone transport me back to freshman year, please. 
      I'm stressed out sometimes.  Looking at pictures of sprinkles and macarons makes me happier, though. 

   I know my photography isn't that great, but that was nice.  Too bad the macarons are all gone now.  

   Here's how you can make them.

Make a basic vanilla macaron batter. 
Pipe it on parchment lined baking sheets and sprinkle sprinkles on top. Let rest, then bake.
Make cookie dough. Subtract eggs. Add sprinkles and chocolate shavings (optional).
Fill macaron shells, then roll around in sprinkles. 
P.S. Here's something else I made with sprinkles. I'll try to post the recipe soon.
Everything's okay when you have macarons.

Funfetti Cookie Dough Macarons

makes 20
adapted from Love and Olive Oil

For the Shells:

85 grams almond flour or finely ground almonds
150 grams powdered sugar
90 grams egg whites (from about 3 large eggs), room temperature
55 grams superfine sugar (or granulated sugar processed in a blender)

For Cookie Dough Filling:

1/4 cup unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
3/8 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 to 2 tablespoon heavy cream (or as needed)
grated chocolate and sprinkles (optional)

Sprinkles, for rolling

  1. Sift together almond flour and powdered sugar.
  2. Place egg whites in a large bowl. Mix on medium speed until frothy, then slowly add superfine sugar, a little bit at a time with the mixer on medium speed, scraping down the side of the bowl periodically. When all the sugar has been added, increase speed to medium high and whip until meringue is firm and glossy and forms medium-stiff peaks.
  3. Pour half of the almond flour mixture into the meringue and stir, folding and scraping a few times until no dry flour remains. Add the remaining flour and mix, folding and spreading the batter against the sides of the bowl just until the meringue and flour are incorporated and the batter falls off the spatula in thick ribbons.
  4. Transfer the batter to a large piping bag fitted with a 1/2-inch round tip. Pipe small circles onto a parchment or silicone-mat-lined baking sheet, leaving about 1-inch of space between them.
  5. Rap the baking sheet firmly on the counter, then smack the bottom of the baking sheet multiple times with your hand to remove any remaining air bubbles. If any pointy 'tips' still remain, you can gently press them down with a lightly moistened fingertip. Sprinkle with sprinkles, and set aside until the tops are dry.
  6. Preheat oven to 350 degrees F. Bake for 15 to 18 minutes, keeping an eye on them to make sure they do not brown. Remove from oven and let cool completely on a wire rack, then gently remove from baking sheets.
  7. To prepare filling, beat butter, sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in flour, salt, vanilla, and almond extract on low speed until incorporated. Add cream and beat until fluffy, about 2 minutes, adding more cream if necessary to achieve desired consistency. Stir in grated chocolate. Transfer mixture to a piping bag fitted with a 1/2-inch round tip. Gently pipe about a teaspoon of filling onto underside of half of the cooled cookies, then top with remaining cookies. Roll edges of macarons in sprinkles.
  8. Refrigerate in an airtight container for up to three days.

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