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King Cake Macaron

Mardi Gras King Cake Macarons

Tis' the season for Carnival Season, meaning hello king cake! No better way to enjoy king cake than as a macaron. Great switch up from the original king cake. This recipe is easy to follow and technique does not take long to grasp.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting (shell setting) time 45 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups powdered sugar
  • 1 cup almond flour
  • 3 egg whites room temp
  • 1/4 tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract
  • 1/4 cup granulated sugar
  • 1 tsp yellow food coloring gel
  • green & purple sugar sprinkles
Cinnamon Cream Cheese Buttercream
  • 4 oz cream cheese softened
  • 3 tbsp butter softened
  • 1 tsp cinnamon
  • 1 1/2 cups powdered sugar

Method
 

  1. Set up parchment paper for later use.
  2. Premeasure all ingredients; this will be a huge savver when it comes to prepping the meringue.
  3. Prep the almond flour and powdered sugar mixture by sifting them together; set aside.
    Almond Flour-Powdered Sugar
  4. Whip the egg whites and cream of tartar until foamy.
  5. Add the granulated sugar, a little bit at a time.
  6. Add the vanilla and almond extract.
  7. Add the yellow food coloring.
  8. Continue to whip the egg whites until the mixture reaches stiff peaks. Make sure too not overbeat!
    Macaron Batter
  9. Slowly incorporate the almond flour/powdered sugar/cinnamon mixture
    Macaron Batter
  10. With a rubber spatula, fold the powdered mixture into the meringue; make sure to not over stir or mix. It will be about 45 folds to get all the powdered mixture incorporated.
  11. Carefully transfer the batter to a prepared decorating bag ( you can even use a gallon ziploc bag for this step)
  12. Cut the end of the bag, and pipe about a quater-sized rounds onto the parchment paper lined trays, spacing about 1 inch apart.
  13. Tap the trays about 4-5 times, trying to release any trapped air. Allow the batter rounds to set for at least 45 minutes. This is a crucial step in the formation of the feet. Here in Louisiana, it will take the entire 45 minutes for the tops of the batter rounds to set enough. (set=touch the top of the batter rounds and the batter doesn't stick to your finger)
  14. Lightly sprinkle both the green and purple sprinkles on top of the the unbaked rounds.
  15. Preheat oven to 300 (275 convection) during the setting time.
  16. Bake the batter rounds for 10-12 minutes, until the edges start turning slightly brown. DO NOT OVER COOK!
  17. Remove the cooked rounds from the oven, and allow to cool on the counter top.
Cinnamon Cream Cheese Buttercream Filling
  1. While the cooked rounds cool, prepare the filling.
  2. Beat all the filling ingredients until they are all mixed well.
  3. Transfer to a decorating or plastic bag.
  4. Apply about a dime-quarter sized amount to one baked round, and place another baked round on top to form a sandwich.
    Macaron
  5. The longer these macarons sit, the better they taste! Place in an air tight container in the refrigerator for about 7 days or in the freezer for up to 3 months.