Who doesn’t love anything birthday cake flavored?? These are great for birthdays, holidays, or my favorite, breakfast :). My coworkers have requested this flavor multiple times, so I’ve made it at least 3 times now!!
If you have any issues with the recipe, don’t be afraid to comment below, or check out my previous post on troubleshooting .
As always, I have to thank Charis at Floral Frosting for creating the macaron recipe! If you haven’t already watched it, she created this awesome video that illustrates the macaron making process and the crucial step, the macaronagge.
P.S. Check out the aquafaba Facebook group for more great recipes!
• 100 ml of reduced aquafaba
• 1/4 tsp apple cider vinegar
• 100g granulated sugar (1/2 cup)
• 125g almond meal (1 1/4 cup)
• 65g confectioners sugar (1 cup)
• 1/2 tsp butter extract
• 1/2 tsp pure vanilla extract
• 2 drops of almond extract
• 2 drops of yellow food coloring
- 2 tbsp vegan butter, like earth balance
- 2 tbsp vegetable shortening
- 2-3 cups confectioners sugar
- 1/2 tsp butter extract
- 1/2 tsp vanilla extract
1. Reduce 200 ml of aquafaba in a small pan over medium heat until you have 100ml. (Make sure you’re using liquid measuring cups!) Refrigerate overnight.
3. Slowly add granulated sugar to your soft peak aquafaba, 1 tablespoon at a time and beat for at least 30 seconds after each addition. When all of the sugar is incorporated, your meringue should be stiff and glossy and hold peaks when you remove the beaters. Add two drops food color, vanilla, butter, and almond extracts and beat into your meringue.
4. If you have a rougher texture of almond meal, sift it together with the confectioners sugar and grind up any large bits that won’t fit through you sieve in a spice grinder or food processor. If it’s fine enough to pass through a sieve, just sift the two together.
5. Pass half of the almond/confectioners sugar mixture through the sieve into the meringue. Use a flexible spatula to fold the mixture into the meringue. When there are no more large dry clumps, sift in the rest of the almond/confectioners sugar into the meringue and fold it to incorporate.
Check every few strokes by letting a piece of batter fall off the spatula onto the remaining batter. If it melds back into the batter within 20 seconds, stop there. If it still holds its shape, give it a few more strokes. I usually undermix just a bit because the batter will warm up a bit during piping.
7. Pour batter into a piping bag fitted with a round tip, with a clip above the tip. When you are ready to pipe, remove the clip and twist the open end of the piping bag shut.
8. Pipe batter onto parchment lined baking sheets from a 90° angle. Squeeze from the back of the piping bag and let the batter spread into a circle beneath the tip while holding it straight up and down. Repeat until you run out of batter (depending on how large you pipe it, this could require two trays.)
Let dry for three hours, preferably with a fan blowing on the tops if you are in a humid region. The tops should be nice and dull after an hour or so, but the feet will be more even if you wait longer to bake them. You should be able to touch the top without any tackiness before baking.
10. Preheat oven to just under 215° F. When oven is preheated, place pan on TOP rack of the oven for 30 minutes. Turn oven off after 30 minutes and leave pan in the closed oven for another 30 minutes. Remove from oven and let the pan come to room temperature before removing any shells.
11. While shells are baking, beat butter and shortening in a bowl until fluffy. Add the sugar, butter extract, vanilla extract, and soymilk and beat until fluffy and smooth. Fold in as many sprinkles as you desire. Put in a piping bag until shells are finished.
12. When the macaron shells are completely cooled, gently peel them off the parchment paper. Pipe a ring of funfetti filling in the middle of the shell and top with another similar sized shell.