Birthday Cake Macarons - Recipe 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 separated

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

      1/3 cup (80 grams) of water

      Rainbow nonpareils, for decoration

      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 upside down on 3 large rimmed baking sheets. In a food processor's work bowl, pulse almond flour and confectioners’ sugar until finely ground and thoroughly mixed. Transfer to a large bowl. Add 3 large egg whites (90 grams) and fold until well mixed. In a small saucepan, combine 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 a stand mixer bowl fitted with the whisk attachment, beat the remaining 3 egg whites (90 grams) on low speed until foamy. Increase the speed to medium-high and continue beating until medium-stiff peaks form. (Ensure the egg whites and sugar syrup are ready simultaneously.) With the mixer on high speed, carefully pour the sugar syrup into the egg whites, avoiding contact with the bowl and whisk. Beat until the mixture cools and forms stiff peaks, about 4 to 5 minutes. Add one-fourth of the meringue (approximately 1 cup or 85 grams) to the almond flour mixture and mix vigorously until combined. Gently fold in the remaining meringue until the mixture reaches ribbon consistency. (The mixture should be thick and fall slowly off the spatula in a “V” shape; dragging the spatula through the batter should resemble lava that slowly settles.) Transfer the batter to a pastry bag fitted with a medium round tip (Ateco #804). Hold 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. Finish each macaron shell by quickly moving and lifting the piping tip in a circular motion to avoid forming a peak. Firmly tap the pans on the counter 5 to 7 times to release any air bubbles. Sprinkle with nonpareils as desired. Allow to sit at room temperature until a skin forms on the macaron shells, approximately 45 minutes to 1 hour. (The batter should feel dry to the touch and not stick to your finger.) Preheat the oven to 300°F (150°C). Bake until the shells are firm with a slight wobble when touched, about 15 to 18 minutes. Allow to cool completely on the pans. Spoon 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 the macaron shells, and fill each center with about 1⁄2 teaspoon (3 grams) of jam. Lightly 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.

      Let us know how it turned out!

      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 the heatproof bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over a saucepan with simmering water. Cook, whisking frequently, until an instant-read thermometer reads 160°F (71°C), approximately 2 minutes. Carefully return the bowl to the stand mixer. Using the whisk attachment, beat at high speed until the meringue thickens and cools to room temperature, about 3 to 5 minutes. Gradually add the butter, one tablespoon (14 grams) at a time, beating until well incorporated after each addition. Mix in the almond extract, salt, and vanilla. Continue beating until the buttercream is well combined and thick. (Initially, the buttercream may appear curdled, but keep mixing and it will emulsify.) Use immediately or refrigerate in an airtight