Hello everyone! Spring is well on the way, and to celebrate, I knew I had to share something colorful and festive with you. Here it is: Sprinkle Macarons!
This Sprinkle Macaron recipe makes light and airy famous French cookie sandwiches, but puts a sweet twist on the traditional version by adding a pop of color on the top. Read on for the recipe!
I chose to post a new macaron recipe with you all (aside from this one) after being asked by various friends and followers for recipes multiple times. These iconic French treats have a reputation for being extremely difficult, as I mentioned in my last macaron recipe, but if you follow the instructions, there’s really nothing to worry about.
Here are a few of my top tips for making sure your macarons turn out perfectly!
- It’s important to make sure your almond flour or almond meal is fully ground up before incorporating it with other dry ingredients, so as to prevent bumps from forming on the shells.
- Do not over-fold the batter when it calls for folding, but don’t under-fold it either. Fold until there are no streaks within the batter and it appears a consistent color and texture, but no more than that. It can be tempting to keep folding, but that will lead to runny batter and flat macarons.
- Do not over bake them! Only bake them for the designated time that the recipe gives, because anything under or over that time may make or break the shells.
- Finally, trust yourself! If the macarons seem too airy, smack the tray a few extra times on the counter. If the batter seems really runny, perhaps add in a bit more flour, or pop it in the fridge to harden for a little bit. Baking is all about having fun, so don’t be afraid to toss a few batches in the trash… they’re all helping you on your way to the perfect macaron!
Here’s the recipe! Enjoy!
Prep time: 20 minutes (+55 minutes of combined setting/waiting time)
Cook time: 21 minutes
Yield: 22 macarons (depending on the size of your shells, this varies)
- 1/2 cup almond meal
- 1 cup confectioner’s sugar
- 1/4 cup sugar
- 2 egg whites
- 1/8 teaspoon cream of tartar
- Nonpareil sprinkles
- Line a cookie sheet with parchment paper, and place the egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment.
- Beat on a low speed setting until the egg whites start forming small, clear bubbles. Then, increase the mixer speed to medium and beat until the egg whites turn foamy and opaque white (about two minutes later).
- Increase the mixer speed to high, and beat for another two minutes, until stiff, glossy peaks can be held.
- In a food processor, process the almond meal and powdered sugar for about 10 seconds, and then sift them into a bowl. Make sure there aren’t any large chunks left over!
- Add the dry ingredients into the whipped egg mixture, folding them together with a spatula for about 25 folds. When done folding, the batter should hold its shape when scooped onto its surface, and slowly flatten out after 10-15 seconds.
- Transfer the batter to a piping bag fitted with a 1 cm attachment, or cut with a 1 cm hole at the tip. Let it sit for about 20 minutes before beginning to pipe.
- On the baking sheet, pipe small, even circles with about a 2 inch diameter. Make sure they’re at least one inch apart. Sprinkle the top of each shell with a few nonpareils – have fun popping them on the top! Smack the tray hard against the counter or stovetop twice, to destroy any air bubbles, and then leave it on the counter for 35 minutes, until a thin skin forms on the top of each macaron shell.
- Preheat the oven to 300*F, and bake for 21 minutes. For the filling, see this buttercream recipe – it’s the best macaron filling ever!