Birthday Cake Macarons - Made from Scratch

      2 1/4 cups (216 grams) of superfine blanched almond flour

      1 3/4 cups (210 grams) of confectioners' sugar*

      6 large egg whites (180 grams), at room temperature and divided

      1 1/4 cups (250 grams) of granulated sugar*

      1/3 cup (80 grams) of water

      Rainbow nonpareils, for sprinkling

      Almond Swiss Meringue Buttercream (recipe follows)

      5 tablespoons (100 grams) of seedless raspberry jam

      Using a permanent marker, draw 1 1⁄2-inch circles spaced 1 inch apart on 3 sheets of parchment paper. Flip the parchment over and place it on 3 large rimmed baking sheets. In the work bowl of a food processor, pulse the almond flour and confectioners' sugar until finely ground and well combined. Transfer the mixture to a large bowl. Add 3 large egg whites (90 grams) and fold until combined. In a small saucepan, mix the granulated sugar and 1/3 cup (80 grams) of water. Cook over high heat without stirring, until an instant-read thermometer reads between 240°F (116°C) and 245°F (118°C). Meanwhile, in the bowl of a stand mixer equipped with the whisk attachment, beat the remaining 3 egg whites (90 grams) on low speed until foamy. Increase the mixer speed to medium-high and whip until medium-stiff peaks form. (Prepare the egg whites and sugar syrup to be ready simultaneously.) With the mixer on high speed, pour the sugar syrup into the egg whites carefully, avoiding the side of the bowl and whisk. Beat until cool and stiff peaks form, around 4 to 5 minutes.

      Add a quarter of the meringue (approximately 1 cup or 85 grams) to the almond flour mixture and stir vigorously until combined. Gently fold in the remaining meringue until the mixture reaches a ribbon-like consistency. (The batter should be thick and should slowly fall from the spatula in a “V” shape; dragging the spatula through the batter should let it flow back together gradually, similar to lava.) Transfer the batter to a pastry bag fitted with a medium round tip (Ateco #804). Position the piping tip perpendicular to the pan and pipe the batter within the drawn circles, applying pressure and keeping the tip stationary until the batter fills the circle. Move and lift the piping tip in a swift circular motion at the end of each macaron shell to avoid forming a point on top. Bang the pans firmly on the counter 5 to 7 times to eliminate air bubbles. Sprinkle with nonpareils as desired. Allow to rest at room temperature until a skin forms on top of the macaron shells, about 45 minutes to 1 hour. (The batter should feel dry and not stick to your finger.) Preheat the oven to 300°F (150°C). Bake until the shells feel firm yet have a slight wobble, around 15 to 18 minutes. Let cool completely on the pans. Spoon the Almond Swiss Meringue Buttercream into a pastry bag fitted with a medium round piping tip (Ateco #806). Pipe a border of buttercream onto the flat side of half of the macaron shells. Fill each center with about 1⁄2 teaspoon (3 grams) of jam. Gently press the remaining macaron shells, flat side down, onto the buttercream and jam. Store in an airtight container in the refrigerator for up to 3 days.

      *We used C&H® Powdered and Granulated Sugar.

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      Almond Swiss Meringue Buttercream

      3 large egg whites (90 grams), at room temperature

      3/4 cup plus 1 tablespoon (162 grams) of granulated sugar

      1 cup (227 grams) of unsalted butter, cubed and softened

      1 teaspoon (4 grams) of almond extract

      1/2 teaspoon (1.5 grams) of kosher salt

      1/2 teaspoon (2 grams) of vanilla extract

      In a heatproof bowl of a stand mixer, combine the egg whites and sugar. Position the bowl over a saucepan of simmering water. Whisk frequently while cooking until an instant-read thermometer shows 160°F (71°C), about 2 minutes. Carefully return the bowl to the stand mixer. Using the whisk attachment, beat on high speed until the meringue thickens and cools to room temperature, approximately 3 to 5 minutes. Gradually add the butter, 1 tablespoon (14 grams) at a time, ensuring each addition is incorporated before adding the next. Mix in the almond extract, salt, and vanilla. Continue beating until the buttercream is thick and well mixed. (It may appear curdled initially, but continue mixing until it emulsifies.) Use immediately, or