These fluffy, gorgeous macarons look like something out of a fairytale! We can’t wait to recreate this real-life recipe by Krystle and Felicity of Juniper Cakery. Thick with champagne and raspberry Chamboard buttercream filling and topped with pretty rainbow sprinkles, these are perfect for outdoor parties. These delicate treats take some time to make, but are totally worth it. Here’s what Krystle and Felicity have to say:
“Confetti macarons may sound like something a unicorn has for breakfast, but these fun treats are absolutely perfect for humans… adult humans, that is! These little beauties have two added ingredients which make these perfect for grown-up soirées: champagne and raspberry Chambord liqueur. To create these boozy, buttercream-filled treats, we abandoned our usual French Meringue recipe and opted for the Italian Meringue method. We quickly became converts and now swear by adopting the Italian way of making macarons. What’s the difference? With the Italian method you create a sugar syrup to add to slowly whisking egg whites. This adds stability to the macaron shells as it controls the moisture and air in the meringue before it’s even anywhere near an oven!”
CHAMPAGNE AND RASPBERRY CHAMBORD CONFETTI MACARONS
—150g finely ground and sieved almond flour
— 150g confectioner’s sugar
— 150g granulated sugar
— 110g egg whites 35g water
—4 tbsp rainbow sprinkles
—Champagne and Raspberry Chambord buttercream filling
— 250g butter 250-300g confectioner’s sugar
—6-10 drops champagne essence
—6-10 drops raspberry essence
—2 tablespoons raspberry Chambord liqueur
—Pink food color paste
1. Wipe down everything that will touch the egg whites with lemon juice. This eliminates grease, as any fat left on your whisk or bowls will ‘deflate’ your eggs, meaning no meringue will form. Also make sure to only ever use glass or metal bowls and measuring cups as plastic ‘soaks’ in and holds on to fatty residue.
2. Sieve your almond flour and confectioner’s sugar together three times. (Yes, three times. You run the risk of rather unattractive lumpy looking macarons if your dry mix isn’t as refined as it should be.) Set aside.
3. Take your egg whites and halve them. Add the unwhipped half to your dry almond flour and confectioner’s sugar mix. Set this aside. Take the other half of the egg whites and add to your stand up mixer (it is essential that you have one as you’ll need to leave it whisking as you prep your syrup). Whisk these on a medium to high setting until soft peaks form, then set to a low speed as you ready your syrup.
4. In a small saucepan, bring the granulated sugar and water to a boil. Check the temperature with a candy thermometer. When the mix becomes a syrup and reaches 118 degrees C /244 degrees F it’s ready!
5. Take your syrup and add to your whisked egg whites as they whisk on a slow setting. The best way to add the syrup is by pouring it down one side of the mixing bowl— by touching the bowl as it slides down, it begins to cool slightly. Add the syrup steadily and slowly to avoid lumps.
6. Whisk on a medium to high setting until you get glossy soft peaks. One way to test if the meringue is ready is by touching the base of the mixing bowl. When you added the syrup the bowl was hot, but once the base of the bowl is warm to the touch, it’s ready!
7. Add two tablespoons of rainbow sprinkles into your dry mix.
8. Now add your meringue mix to your dry mix and fold using a clean spatula (remember to wipe it clean with lemon juice before using). You should only need to fold the mix into a paste-like texture 30-40 times. Any more and you risk overmixing!
9. Prep a piping bag with a 1cm round piping tip. It’s tempting to use a larger tip as a 1cm may look small, but you will have so much more control with a 1cm size than a larger tip. Set aside. To avoid your macaron batter from dripping out of the piping bag while you’re readying your trays or between bakes, set it with the piping tip end folded upwards into a glass.
10. Get your baking trays, parchment paper, or mats ready. We use a mix of these when we make macarons. You can use a good non-stick baking tray, but having an extra surface like parchment paper helps. Remember that parchment paper and wax paper aren’t the same. Parchment paper has a thin layer of silicone coating so that it can be used for baking, whereas wax paper has a wax coating and is only suitable for storing or wrapping up food.
11. If you need a template, try drawing out a series of circles about 1.5 inches in size onto normal paper. Once ready slide your template(s) under your parchment paperm and once piped slide them out and keep them for later!
12. Once your tray(s) are ready (and templates if you’re using them) pipe out your macarons. These should be a little bit larger than a 25 cent coin (or a £2 if you’re in the UK).
13. Once piped, smack the tray on a flat surface. We do this 3 times and then turn the tray around before smacking it down another 3 times.
14. At this stage add some more sprinkles atop each macaron.
15. Pre-heat your oven to 170 degrees C / 325 degrees F / Gas mark 3.
16. Leave to develop a skin for about 30 mins to an hour. To test if a skin has formed, touch them with your finger. If you feel and see a ‘skin’ and no batter sticks to you then they’re ready to bake!
17. Bake for 12-30 minutes depending on how you place them in your oven. We bake ours for longer as we set our tray on the lowest shelf and place an empty tray on the top shelf to avoid them browning.
Now, after all that hard work, you deserve a rest and obviously need to test one or several of these rainbow sprinkled delights! We suggest a lovely tall glass of ice cold pink lemonade… or champagne! If you’re serving these at a summer party, you can create lemonade or cream soda floats with vanilla ice cream and a few Champagne and Raspberry Chambord Confetti Macarons nestled on top.
FOR THE BUTTERCREAM FILLING:
1. In a stand up mixer add butter (diced and softened) and cream.
2. Add in the confectioner’s sugar with champagne essence, raspberry essence, raspberry Chambord liqueur, and pink food color paste. Mix until incorporated.
3. Fill a piping bag fitted with a 1cm round piping tip with the buttercream.