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. 

Enjoy!

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

Ingredients

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)

sprinkles

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

Directions:

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.

Vanilla Macarons with Peach Buttercream

           Macarons could be my next favorite baking trend.  They may not be as reliable as my cupcakes, or as easy to make.  In my mind, they had always been in a higher, "fancier" class of desserts, and could only be made on very special occasions. After making the French cookies a few times, though, I have realized that the process can be quite simple, and the result is just as versatile and crowd-pleasing as cupcakes. Macarons even have the same hand-held dessert appeal as the famous, ubiquitous cupcake.

            I entered these macarons in my county's annual fair for the "miscellaneous cookies" category.  The macaron has a simple, vanilla bean shell which I left white.  Then, I made a buttercream with puree from peaches that my family had just picked that day.  To assemble, pipe a bit of jam onto one cookie, pipe a buttercream border around that, and then place another macaron shell on top.  It's recommended that you wait at least 24 hours before eating the macaron to give the flavors time to mature.

             The process is the same for most macaroons:  sift together dry ingredients, beat egg whites with sugar, fold in the dry ingredients, pipe into circles, let rest, and bake.  Once you get a feel for it, it isn't hard at all.  Just remember to make accurate measurements and to follow directions with precision.

Sift together almond flour (or ground almonds) and powdered sugar. 

Place egg whites in a bowl with the granulated sugar and vanilla bean seeds. 

Beat to soft peaks (don't over-beat)

Fold in dry ingredients until they are well-incorporated and the batter flows like lava (don't over-mix or under-mix)

Pipe batter onto a clean sheet of parchement paper or a silicon baking mat. Tap the pan a few times on the counter to eliminate air bubbles.

Wait 30 minutes to 1 hour for a soft "shell" to form on the surface of the macaron.  It will take the longer amount of time if your kitchen is humid.  

Bake in a 300*F oven for 10-12 minutes, and then let cool.  

To make the buttercream, puree some peach slices in a blender.  

Whip up a mixture of butter, confectioners sugar, vanilla, and salt, and then beat in the peach puree.

Pipe the buttercream and jam onto one macaron shell, and then place the other shell on top.  

                    Next time you make dessert for a special event, why not try macarons?  

                    Enjoy!

Vanilla Macarons with Peach Buttercream

makes 6-8 large macarons

adapted from Annie's Eats

Ingredients

For the macaron shell:

110 grams almond flour (or blanched almonds ground in a food processor)
200 grams confectioners sugar
100 grams egg whites, at room temperature
1 vanilla bean, split open
50 grams granulated sugar
For the peach buttercream:
¾ cup butter, at room temperature
1 ½ cups confectioner’s sugar
pinch of salt

1/4 tsp vanilla extract
¼ cup peach puree

apricot or peach jam (optional)

Directions

1. Sift together the almond flour and confectioner's sugar in a medium bowl.
2. Place egg whites in a large bowl and whisk until foamy.  Add seeds from the vanilla beans and granulated sugar.  Beat on high speed until you have a glossy meringue that holds soft peaks. 
3. Fold the dry ingredients into the egg whites until they are thoroughly incorporated and the batter flows like lava.  Place the batter into a piping bag fitted with a large round tip. 
4. Line 2 baking sheets with clean parchment paper or silicon mats. Pipe the batter into 1-1/2" rounds. Tap the baking sheets on the counter a few times to eliminate air bubbles.  Let sit for 30 minutes to 1 hour, until the surface of the batter is slightly dry. 
5. Heat oven to 300. Bake one sheet of macarons for 10-12 minutes. Repeat with the other pan.  Let shells cool completely. 
6. Make the buttercream: Beat together the butter and sugar until light and fluffy, and then beat in the vanilla and salt.  Beat in the peach puree until the frosting is thick.  
7. If desired, pipe a small amount of jam onto the flat side of one macaron shell.  Then pipe a border of buttercream around the jam and place another macaron shell on top.  Repeat for the rest of the macaron shells.