Dessert by bryonybakes
Sweet, colorful, and fun, confetti cake is everyone’s favorite nostalgic dessert.
Enjoy an elevated version of the classic birthday cake with these macarons from bryonybakes, featuring Pinky Up Confetti Cake Loose Leaf Tea.
275g almond flour
250g powdered sugar
210g egg whites
Gel food coloring (optional)
1 ½ cups unsalted butter, softened
3 tbsp. Pinky Up Confetti Cake Loose Leaf Tea
3 large egg whites
1 cup granulated sugar
2 tsp. vanilla extract
½ cup rainbow sprinkles
• Thoroughly blend the almond flour and powdered sugar in a food processor. Sift into a bowl to ensure there are no lumps.
• In the clean, dry bowl of a stand mixer, beat the egg whites until foamy. Slowly add the sugar, 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms (if adding food coloring, add it now). The mixture should form stiff peaks and you should be able to tip the bowl over your head without spilling.
• With a rubber spatula, gently fold ⅓ of the almond flour/powdered sugar mixture into the egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until no streaks of almond flour remain in the batter. The batter should be pretty fluid and should run smoothly off the spatula when you pull it out.
• Pipe the batter into circles onto parchment- or silicone-lined baking sheets. Bang the tray a few times on a table to remove air bubbles, top with sprinkles, and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch them gently with your finger. If you get batter on your finger, they need to rest longer.
• While macarons are resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes. The shells should cool completely before you remove them from the parchment/silicone.
• Place ¾ cup of the butter in saucepan with the loose leaf tea. Melt butter over medium heat, then reduce the heat to low. Simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes. Strain the butter through a fine mesh sieve set over a bowl and refrigerate the butter until it reaches the same consistency as softened butter, about 30 minutes. Small bits of tea may remain in the butter.
• Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.
• Place mixing bowl over a pan of simmering water to create a double-boiler. Whisking intermittently, heat the egg mixture until it registers 160°F on a candy thermometer (or until very hot to the touch). Carefully transfer the bowl back to the stand mixer.
• Using the whisk attachment, whip the egg mixture on high for 8-10 minutes until medium-stiff, glossy peaks form and the outside of the mixing bowl returns to room temperature. Turn the mixer to medium-low and slowly add both the remaining plain butter and the Confetti Cake tea butter, a couple of tablespoons at a time.
• Stop the mixer and switch to the paddle attachment. Add vanilla and mix on medium-high until silky smooth, about 3-5 minutes. Add the sprinkles and gently fold in.
• Pipe the confetti cake frosting onto one half of each macaron pair. Sandwich gently together. Macarons should be refrigerated until ready to eat. They are best if they have been out of the fridge for 30 minutes before eating. Refrigerating helps the flavors build and letting it sit out a bit before eating will mean you are enjoying it at the ideal macaron texture.