I've got to admit, I was a bit nervous when making these macarons! I haven't made any in three weeks (I actually made some when I was in early labour with Ezra!), and I was slightly worried that I might have somehow lost my macaron-magic. Thankfully I haven't, so you'll be seeing plenty more delicious macaron recipes on here in the future!
These macarons are fun and super tasty! Vanilla shells topped with sprinkles (because why on earth not!?) sandwiched together with a swirl of chocolate frosting and a big blob of brownie batter...that's right, you heard me, brownie batter! I don't think I need to tell you how good these are...
Birthday Cake Brownie Batter Macarons
Recipe by Charis Mitchell
For the macarons
3/4C aquafaba (water from a can of chickpeas) (180ml)
1/2C sugar (100g)
1/4tsp pink food coloring (optional)
1C ground almonds* (100g)
1/2C powdered sugar (65g)
1tsp vanilla extract
For the chocolate frosting
2Tbsp vegan butter spread
2Tbsp cocoa powder
3C powdered sugar (375g)
4-6Tbsp almond or soy milk
For the brownie batter filling
1C dry brownie mix (boxed is fine, or use the dry mixture from this recipe)
4Tbsp almond or soy milk
First make the macaron shells
Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.
Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar, vanilla extract and the pink coloring (if using) and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Set aside while you prepare your dry ingredients.
Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.
Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.
Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. Spoon the batter into a large piping bag and seal at the top.
Line two large baking trays with grease proof paper and carefully pipe 15 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied')
Top the macarons with the sprinkles and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!
Turn off your oven and leave the macarons inside with the door shut for 15 minutes, then open the door and leave them to cool inside the oven for a further 15 minutes before removing and allowing to cool completely on the baking tray at room temperature.
Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.
Make the frosting
Cream together the butter spread and cocoa until smooth. Add half the powdered sugar and mix well. Add the rest of the powdered sugar and as much milk as needed until the frosting is thick but a nice soft consistency. Spoon into a piping bag and seal at the top.
Make the brownie batter filling
In a medium mixing bowl mix together the dry brownie mix and the milk until a thick, glossy batter forms. Add more milk if the mixture is too thick. Spoon into a piping bag and seal at the top.
Pipe a circle of chocolate frosting onto each base macaron shell before filling the centers with a good dollop of brownie batter. Then sandwich together with the top shells.
Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew)
Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.
PS: Lacey from Avocados and Ales wrote a fantastic Macaron Troubleshooting Guide for macarons made using my recipes! Check it out!